Tandoori Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 410 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.4 kg)
- Limes (juiced)
- salt
- freshly ground peppers
- For the spice paste
- 250 grams Natural yogurt
- 4 Tbsps White vinegar
- 2 Tbsps Peanut oil
- 1 onion
- 1 garlic clove (pressed)
- 1 Tbsp grated fresh ginger
- 2 tsps cilantro
- 2 tsps Cumin
- ¼ tsp Turmeric
- 2 tsps sweet ground paprika
- ½ tsp Chili powder
Preparation steps
Separate the thighs and legs of the poularde from the breasts, rinse under running cold water and pat dry. Remove the skin, rub with lime juice, season with salt and pepper and let stand for 30 minutes.
For the spice paste, stir together the yogurt with vinegar and oil. Peel the onion and very finely chop and mix with the pressed garlic. Add all other spices and mix together until a paste forms. Pat the poularde pieces dry, place in a greased baking dish and coat completely with the spice paste. Cover the dish with aluminum foil and let the poularde stand overnight in the refrigerator. If the paste runs off, brush it on again. Remove the poularde pieces 1 hour before frying, brush with the paste again and roast in an oven preheated to 200°C (approximately 375°F) for 30 minutes. After 2/3 of the cooking time remove the aluminum foil.
Serve with Papadam if desired.
