Tandoori Style Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.4 mg | (345 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 526 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 Chicken breasts
- 150 grams Natural yogurt (plain)
- 1 tsp ground cilantro
- 1 tsp Garam Masala (Spice mixture)
- 1 generous pinch Turmeric
- 1 generous pinch ground ginger
- 1 generous pinch garlic cloves (powder)
- 1 generous pinch paprika
- 4 Tbsps bell pepper paste
- 150 milliliters Vegetable broth
- 2 bay leaves
- 1 sweet paprika
- 1 stalk Leeks
- 3 carrots
- 4 shallots
- 2 tsps lemon juice
- 5 Tbsps vegetable oil
- salt
Preparation steps
Blend the spices well with the yogurt, lemon juice, and 2–3 tablespoons of oil. Cut the chicken breasts into large pieces, add to the yogurt marinade, and mix well. Let the chicken marinate for at least 3 hours.
Peel the carrots and cut into sticks. Peel the shallots and cut into wedges. Wash the peppers, cut in half, remove seeds and any white inner skin, and cut into bite-size pieces. Wash the leeks and cut into rings. Heat the oil and sauté the vegetables in it. Remove the chicken from the marinade, drain slightly reserving marinade, add chicken to the vegetables, and cook until done. Add bay leaves.
Next add the vegetable broth and pepper paste. Combine all the ingredients, stir and simmer for 5-8 minutes. Add the remaining marinade and heat through.
Season to taste and serve over rice.
