Tandoori Chicken
Tandoori Chicken
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving without skin: about | - |
| cal | 210 |
| pro | 24 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 84 mg |
| sodium | 248 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 14 |
| vit A | 2 |
| vit C | 2 |
| folate | 1 |
With the tandoori spices and the ingredients for side dishes, the recipient will be ready to cook. If skinned chicken is used, the foil lining the pan should be greased.
Ingredients
- 1/2 cup plain yogurt
- 1 tbsp Tandoori Spice Blend recipe
- 1 tbsp minced gingerroot
- 2 cloves garlic, minced
- 8 chicken drumsticks, skinned if desired
- 1 tbsp vegetable oil
Preparation
In large glass bowl, stir together yogurt, Tandoori Spice Blend, ginger and garlic; add chicken, turning to coat. Cover; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 day.) Arrange on foil-lined rimmed baking sheet; drizzle oil over top.
Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 30 minutes. Broil until browned and crisp, about 3 minutes.
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