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Quick Tandoori Chicken

Name: Quick Tandoori Chicken
Prep time: 20

(27 votes, average: 3.59 out of 5)

20 min prep

8 servings

This Tandoori Chicken is a quick version of a traditional tandoori marinade. It’s not as fiery red as the classic tandoori recipe, but it tastes amazing all the same. The lemon and the yogurt...

Ingredients

1 cup plain whole-fat yogurt

2 cloves garlic, minced

½ teaspoon turmeric

½ teaspoon ground cumin

1 teaspoon sweet paprika

½ teaspoon grated fresh ginger root

3 tablespoons lemon juice

2 teaspoons grated lemon zest

1 tablespoon chopped cilantro (optional)

3½ pound chicken

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Nutrition Facts

Calories

450 cals

Fat

31 g

Saturated Fat

9 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

13 g

Carbohydrates

3 g

Sugar

2 g

Fiber

0 g

Protein

38 g

Sodium

154 mg

Directions

Make the marinade: In a bowl, mix together the yogurt, garlic, turmeric, cumin, sweet paprika, ginger,lemon juice, lemon zest and chopped cilantro if using. Set aside.
Pat the chicken dry and cut into 8 pieces. Slash the thickest parts diagonally with a knife a couple of times. This will let the marinade penetrate the flesh.
Lay the chicken in a dish in one layer. Pour the marinade over the chicken and turn to coat. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
Preheat the oven to 400 degrees,
Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until well browned.
Transfer to a baking sheet and bake in the preheated oven, basting with the remaining marinade, for 10-14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover and let rest for 5-10 minutes before serving.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.