Indian Style Tandoori Chicken
ready in 3 h. 45 min.
This tandoori chicken is low in fat and calories but high in protein and vitamins from the garlic and turmeric.
Naan, a traditional Indian flatbread, goes deliciously with this dish.
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- 4 chicken (skinned)
- ¾ cup low-fat plain Yogurt
- 1 ½ tsps Chili powder
- ¼ tsp ground Turmeric
- 1 tsp ground cilantro
- 1 tsp Garam Masala
- 1 tsp fresh ginger (grated)
- 1 clove garlic cloves (pressed)
- 1 Tbsp lemon juice
- 1 tsp salt
- 1 Tbsp red Food coloring (optional)
- 1 Tbsp olive oil
- Baby spinach (to garnish)
Wash and pat dry the chicken quarters. Make several slits in the flesh of each chicken piece, place in a bowl and set aside.
Mix the yogurt, chili powder, turmeric, coriander, garam masala, ginger root, garlic, lemon juice, salt, red food coloring (if using), and olive oil together. Whisk until all the ingredients are thoroughly combined.
Spoon the marinade mixture over the chicken, mix well, cover and marinate for 3 hours.
Grill the chicken on a gas or charcoal grill until the chicken is cooked through and browned on both sides.
Transfer cooked chicken to serving dish lined with baby spinach leaves. Serve.