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Indian Tandoori Chicken

 
One serving costs about $1.31

$1.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,gluten free Indian,Asian
spoonacular Score:13%

Spoonacular Score: 13%

 

Indian Tandoori Chicken is a gluten free recipe with 3 servings. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 107 calories. For $1.31 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately approximately 45 minutes. 1 person were impressed by this recipe. If you have ginger paste, ground cumin powder, coriander powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Only a few people really liked this Indian dish. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Indian Tandoori BBQ Chicken, Tandoori Cauliflower with Indian-Spiced Quinoa, and Tandoori Chicken are very similar to this recipe.

Indian works really well with Sparkling rosé, Gruener Veltliner, and Riesling. 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 Bellissima Sparkling rosé. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
1.5 lb
1.5 lb skinless chicken bone
skinless chicken bone
1 Tbsp
1 Tbsp canola oil
canola oil
0.75 cups
0.75 cups plain yogurt
plain yogurt
1 Tbsp
1 Tbsp lemon juice
lemon juice
2 tsps
2 tsps red chili powder
red chili powder
1 tsp
1 tsp oil
oil
1.5 tsps
1.5 tsps dry coriander powder
dry coriander powder
1.5 tsps
1.5 tsps fresh garlic paste
fresh garlic paste
1.5 tsps
1.5 tsps fresh ginger paste
fresh ginger paste
0.5 tsps
0.5 tsps turmeric powder
turmeric powder
2 tsps
2 tsps dry fenugreek leaves
dry fenugreek leaves
0.5 tsps
0.5 tsps ground cumin
ground cumin
0.25 tsps
0.25 tsps ground cinnamon
ground cinnamon
some
some salt
salt
3 drops
3 drops orange food color
orange food color
1.5 lb skinless chicken bone
1.5 lb
skinless chicken bone
1 Tbsp canola oil
1 Tbsp
canola oil
0.75 cups plain yogurt
0.75 cups
plain yogurt
1 Tbsp lemon juice
1 Tbsp
lemon juice
2 tsps red chili powder
2 tsps
red chili powder
1 tsp oil
1 tsp
oil
1.5 tsps dry coriander powder
1.5 tsps
dry coriander powder
1.5 tsps fresh garlic paste
1.5 tsps
fresh garlic paste
1.5 tsps fresh ginger paste
1.5 tsps
fresh ginger paste
0.5 tsps turmeric powder
0.5 tsps
turmeric powder
2 tsps dry fenugreek leaves
2 tsps
dry fenugreek leaves
0.5 tsps ground cumin
0.5 tsps
ground cumin
0.25 tsps ground cinnamon
0.25 tsps
ground cinnamon
some salt
some
salt
3 drops orange food color
3 drops
orange food color

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
cheesecloth
cheesecloth
plastic wrap
plastic wrap
paper towels
paper towels
toothpicks
toothpicks
broiler
broiler
grill
grill
knife
knife
bowl
bowl
oven
oven
aluminum foil
aluminum foil
baking sheet
baking sheet
cheesecloth
cheesecloth
plastic wrap
plastic wrap
paper towels
paper towels
toothpicks
toothpicks
broiler
broiler
grill
grill
knife
knife
bowl
bowl
oven
oven


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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • If you have a recipe that calls for bones and you don't have any, you can usually get them for cheap (or even for free) from a butcher.

  • Bones are more than just minerals. They also contain cartilage, collagen, and sometimes marrow, not to mention the meat and fat still stuck to the bones, all of which make bones a flavorful addition to stocks and soups. You can freeze all your bones until you're ready to use them, it'd be a shame to throw them out!

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
106 Calories
2g Protein
8g Total Fat
5g Carbs
1% Health Score
Limit These
Calories
106
5%

Fat
8g
13%

  Saturated Fat
1g
11%

Carbohydrates
5g
2%

  Sugar
3g
3%

Cholesterol
7mg
3%

Sodium
117mg
5%

Get Enough Of These
Protein
2g
5%

Vitamin E
1mg
11%

Calcium
95mg
10%

Vitamin A
461IU
9%

Manganese
0.15mg
8%

Phosphorus
73mg
7%

Vitamin B2
0.11mg
6%

Vitamin K
5µg
6%

Iron
0.86mg
5%

Potassium
163mg
5%

Fiber
1g
5%

Vitamin B6
0.09mg
4%

Vitamin C
3mg
4%

Magnesium
15mg
4%

Vitamin B12
0.23µg
4%

Zinc
0.53mg
4%

Selenium
2µg
3%

Vitamin B5
0.27mg
3%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

Folate
5µg
1%

Vitamin B3
0.28mg
1%

covered percent of daily need

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