Tandoori Chicken
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 7 h. 5 min.
Ready in
Calories:
502
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.1 mg | (334 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (1.2 kg)
- 2 centimeters fresh ginger
- 2 garlic cloves
- 350 grams Greek Yogurt (0.1% fat)
- 1 Tbsp Lime juice
- 2 Tbsps Tomato paste
- 1 tsp Chili powder
- 1 tsp ground Turmeric
- 2 Tbsps ground paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- salt
- freshly ground peppers
- 200 grams Long grain rice
Preparation steps
1.
Rinse the chicken, pat dry and cut into 6-8 parts.
2.
Peel the ginger and garlic and finely dice. Mix with the yogurt. Stir in the lime juice, tomato paste, chili powder, turmeric, paprika, cumin and coriander. Spread the yogurt mixture on the chicken pieces and marinate, covered, in the refrigerator for at least 6 hours.
3.
Preheat the oven to 180°C (approximately 350°F). Remove the chicken pieces from the marinade and pat dry. Season with salt and pepper and place in a baking pan. Bake for about 35 minutes, occasionally brushing with the marinade.
4.
Meanwhile, cook the rice according to package directions.
5.
Arrange the chicken on the rice. Sprinkle with cilantro and serve with lemon wedges alongside, if desired.
