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Indian Tandoori Chicken

gluten-free
$1.44 per serving
1 likes
Ready in 45 minutes
3
gluten-free,gluten free
lunch,main course,main dish,dinner
Indian,Asian
Spoonacular Score: 52% 
My notes:
Indian Tandoori Chicken is a gluten free recipe with 3 servings. One serving contains 257 calories, 28g of protein, and 14g of fat. For $1.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. This recipe is typical of Indian cuisine. It works best as a main course, and is done in about 45 minutes. Head to the store and pick up garlic paste, oil, ground cumin powder, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so outstanding. Similar recipes are Indian Tandoori BBQ Chicken, Tandoori Cauliflower with Indian-Spiced Quinoa, and Tandoori Chicken.
Indian can be paired with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling. It has 4.5 out of 5 stars and a bottle costs about 22 dollars.
Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling
Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.
» Get this wine on Wine.com
Ingredients
680.39 g
1.5 pounds
skinless chicken bone
183.75 ml
0.75 cup
plain yogurt
2 tsps
2 tsps
red chili powder
1.5 tsps
1.5 tsps
dry coriander powder
1.5 tsps
1.5 tsps
fresh garlic paste
1.5 tsps
1.5 tsps
fresh ginger paste
0.5 tsps
0.5 tsps
turmeric powder
2 tsps
2 tsps
dry fenugreek leaves
0.5 tsps
0.5 tsps
ground cumin
0.25 tsps
0.25 tsps
ground cinnamon
3 drops
3 drops
orange food color
680.39 g
1.5 pounds
skinless chicken bone
183.75 ml
0.75 cup
plain yogurt
2 tsps
2 tsps
red chili powder
1.5 tsps
1.5 tsps
dry coriander powder
1.5 tsps
1.5 tsps
fresh garlic paste
1.5 tsps
1.5 tsps
fresh ginger paste
0.5 tsps
0.5 tsps
turmeric powder
2 tsps
2 tsps
dry fenugreek leaves
0.5 tsps
0.5 tsps
ground cumin
0.25 tsps
0.25 tsps
ground cinnamon
3 drops
3 drops
orange food color
Equipment
Instructions
Wash the chicken pieces thoroughly & pat dry with a paper towel.
Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .Add the remaining ingredients of the marinade to the yogurt and mix well.
Rub this marinade over the chicken pieces.Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator.
For cooking , you can do any one of the following:
This is what I do: Preheat the oven at 450 F broiler mode.Line a baking sheet with aluminum foil and arrange the chicken pieces on it.Brush the marinated chicken pieces with oil/butter. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done but still tender.You may get some burnt marks on the chicken but thats okay!After the chicken is done,take a small bowl and light a little piece of charcoal in it.Tranfer the chicken to a big bowl and in between,place the small bowl with charcoal and cover with a aluminium foil for about 5 minutes.This will infuse the chicken with smoky flavor.Be very careful doing this.Take care that there should be no vivible flame on the charcoal piece,only fumes!
Grill and cook the chicken for 2o minutes till done and but still tender.
Bake it in the oven for 25-30 minutes at 400 F,turning and basting with oil.
Pierce the chicken with toothpick/fork to check if it is done.
Serve with mint & coriander chutney, onion rings, lemon wedges and sliced tomatoes. You can sprinkle some chaat masala also if you want.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.31
Ingredient
1.5 pounds skinless chicken bone
1 tablespoon canola oil
¾ cups plain yogurt
1 tablespoon lemon juice
2 teaspoons red chili powder
1 teaspoon oil
1.5 teaspoons dry coriander powder
1.5 teaspoons fresh garlic paste
1.5 teaspoons fresh ginger paste
½ teaspoons turmeric powder
2 teaspoons dry fenugreek leaves
½ teaspoons ground cumin
¼ teaspoons ground cinnamon
3 drops orange food color
Price$1.04
$0.04
$0.81
$0.10
$0.17
$0.01
$0.19
$0.21
$0.33
$0.05
$0.85
$0.07
$0.02
$0.05
$3.94
Nutritional Information
Quickview
106k Calories
2g Protein
8g Total Fat
5g Carbs
1% Health Score
Limit These
Calories
106k
Fat
8g
Saturated Fat
1g
Carbohydrates
5g
Sugar
3g
Cholesterol
7mg
Sodium
117mg
Get Enough Of These
Protein
2g
Vitamin E
1mg
Calcium
95mg
Vitamin A
461IU
Manganese
0.15mg
Phosphorus
73mg
Vitamin B2
0.11mg
Vitamin K
5µg
Iron
0.86mg
Potassium
163mg
Fiber
1g
Vitamin B6
0.09mg
Vitamin C
3mg
Magnesium
15mg
Vitamin B12
0.23µg
Zinc
0.53mg
Selenium
2µg
Vitamin B5
0.27mg
Vitamin B1
0.03mg
Copper
0.04mg
Folate
5µg
Vitamin B3
0.28mg
covered percent of daily need
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