Chicken Tandoori

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Chicken Tandoori
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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)
Calorie904 kcal(43 %)
Protein103.23 g(105 %)
Fat41.96 g(36 %)
Carbohydrates25.22 g(17 %)
Sugar added0 g(0 %)
Roughage2.51 g(8 %)
Vitamin A246 mg(30,750 %)
Vitamin D1.13 μg(6 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.8 mg(73 %)
Niacin44.06 mg(367 %)
Vitamin B₆1.85 mg(132 %)
Folate73.96 μg(25 %)
Pantothenic acid5.14 mg(86 %)
Vitamin B₁₂1.55 μg(52 %)
Vitamin C38.44 mg(40 %)
Potassium1,597.35 mg(40 %)
Calcium186.56 mg(19 %)
Magnesium127.34 mg(42 %)
Iron5.48 mg(37 %)
Zinc8.91 mg(111 %)
Saturated fatty acids16.7 g
Cholesterol511.28 mg

Ingredients

for
4
Ingredients
8 Chicken legs
2 garlic
1 teaspoon freshly grated ginger
250 grams Yogurt (0.1% fat)
1 teaspoon cilantro (ground)
1 teaspoon Turmeric (ground)
1 teaspoon Cardamom (ground)
1 teaspoon ground paprika (hot)
1 teaspoon Garam Masala
salt
peppers (ground)
400 grams Mangoes (pickled)
150 milliliters Coconut milk
2 tablespoons freshly chopped cilantro
to garnish
2 tablespoons Shelled peanut (roasted)
Coconut flakes (toasted)
How healthy are the main ingredients?
MangoCoconut milkgingergarlicTurmericsalt

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.