Alan's Tandoori Chicken

Experience the irresistible flavors of "Alan's Tandoori Chicken," a dish that brings traditional Indian cuisine effortlessly to your kitchen. Tender, bone-in chicken pieces are slashed for deep marinade absorption, then coated in a rich blend of yogurt, lemon juice, garlic, ginger, and a symphony of spices including garam masala, paprika, and turmeric. Marinated overnight for maximum flavor, this tandoori chicken is oven-baked or grilled to perfection, delivering juicy meat with a smoky, lightly charred exterior. Vibrant red food coloring adds an authentic touch, while fresh cilantro and lime wedges provide the perfect garnish. Ideal for serving with naan, basmati rice, or a crisp salad, this recipe is a must-try for fans of Indian dishes bursting with bold spices and aromas.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken (bone-in, skinless)
• 1 cup Plain yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic (finely minced or paste)
• 1 tablespoon Ginger (finely minced or paste)
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 2 drops Red food coloring (optional for authenticity)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

Clean the chicken pieces and use a sharp knife to make 2-3 deep slashes on each piece. This helps the marinade penetrate deeply.

Step 2

In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, ground cumin, coriander powder, turmeric powder, garam masala, paprika, cayenne pepper, salt, vegetable oil, and food coloring (if using). Mix thoroughly.

Step 3

Add the chicken to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.

Step 4

Preheat your oven to 400°F (200°C) or prepare your grill if using. Line a baking sheet with aluminum foil and place a wire rack on top for oven cooking.

Step 5

Remove the chicken from the refrigerator and let it come to room temperature (about 20 minutes). Place the chicken pieces on the wire rack or directly on the grill.

Step 6

Bake the chicken in the preheated oven for 20 minutes, then flip the pieces and bake for another 15-20 minutes, or until fully cooked with an internal temperature of 165°F (74°C). Optionally, broil the chicken for 2-3 minutes at the end for a slightly charred effect.

Step 7

If grilling, cook the chicken over medium-high heat, turning occasionally, for about 15-20 minutes, or until fully cooked and slightly charred in spots.

Step 8

Garnish the cooked chicken with chopped fresh cilantro and serve immediately with lime wedges on the side. Pair with naan, rice, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(764.8g)

Amount per serving	% Daily Value*
Calories	1110.2

Total Fat 46.2g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 354.7mg	0%
Sodium 4021.6mg	0%
Total Carbohydrate 31.9g	0%
Dietary Fiber 4.1g	0%
Total Sugars 19.3g
Protein 139.4g	0%

Vitamin D 137.6IU	0%
Calcium 569.2mg	0%
Iron 10.0mg	0%
Potassium 1905.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 50.6%

Carbs: 11.6%