Chicken Tandoori
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
904
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 103.23 g | (105 %) | ||
| Fat | 41.96 g | (36 %) | ||
| Carbohydrates | 25.22 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.51 g | (8 %) |
more nutritional values
| Vitamin A | 246 mg | (30,750 %) | ||
| Vitamin D | 1.13 μg | (6 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 44.06 mg | (367 %) | ||
| Vitamin B₆ | 1.85 mg | (132 %) | ||
| Folate | 73.96 μg | (25 %) | ||
| Pantothenic acid | 5.14 mg | (86 %) | ||
| Vitamin B₁₂ | 1.55 μg | (52 %) | ||
| Vitamin C | 38.44 mg | (40 %) | ||
| Potassium | 1,597.35 mg | (40 %) | ||
| Calcium | 186.56 mg | (19 %) | ||
| Magnesium | 127.34 mg | (42 %) | ||
| Iron | 5.48 mg | (37 %) | ||
| Zinc | 8.91 mg | (111 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Cholesterol | 511.28 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Chicken legs
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 250 grams Yogurt (0.1% fat)
- 1 tsp cilantro (ground)
- 1 tsp Turmeric (ground)
- 1 tsp Cardamom (ground)
- 1 tsp ground paprika (hot)
- 1 tsp Garam Masala
- salt
- peppers (ground)
- 400 grams Mangoes (pickled)
- 150 milliliters Coconut milk
- 2 Tbsps freshly chopped cilantro
- to garnish
- 2 Tbsps Shelled peanut (roasted)
- Coconut flakes (toasted)
Preparation steps
1.
Rinse the chicken drumsticks and pat dry. Pierce all around several times with a small, sharp knife to allow the marinade to be better bonded.
2.
Peel and press the garlic. Add the ginger, yogurt, all the spices, salt and pepper and mix well. Coat the chicken legs with the mix and cover in the refrigerator at least 2 hours. Then take out of the marinade and grill on a hot grill about 35 minutes, turning regularly, always basting with the marinade.
3.
For the dip, puree the mango with coconut milk and coriander.
4.
Remove the legs from the grill and serve with the dip. Serve sprinkled with peanuts and coconut flakes.
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