Tandoori Chicken
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 6 Chicken legs
- ½ lemon (juice)
- salt
- For the marinade
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp Vinegar
- 2 Tbsps sesame oil
- 4 garlic cloves
- 1 tsp ginger (freshly grated)
- 2 tsps cilantro (ground)
- 1 tsp Cumin (ground)
- ½ tsp Chili powder
- ½ tsp ground Turmeric
- freshly ground peppers
Preparation steps
1.
For the chicken, remove skin from chicken legs, slit each leg with a sharp knife several times and rub with lemon juice and salt.
2.
To make marinade: In a bowl, combine yogurt, oil and vinegar. Press garlic through a garlic press into the bowl. Stir in ginger, coriander, cumin, chili powder, turmeric and pepper to taste. Add chicken legs to marinade, cover, and refrigerate about 4 hours.
3.
Line a baking sheet with aluminum foil. Place chicken legs on it and bake in a preheated oven (200°C or approximately 400°F), about 40 minutes. Serve hot.
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