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Tandoori Chicken
Recipe is contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd
Serves: 3
Time: 12 hours 30 minutes
Ingredients:
- Chicken (whole breast & leg), skin removed, 500g
- Low fat yoghurt, 90ml
- Red chilli paste, 1 tsp
- Red chilli powder (Kashmiri chilli), 1 tsp
- Coriander powder, 1 tsp
- Garam masala, ½ tsp
- Turmeric powder, ¼ tsp
- White pepper powder, ¼ tsp
- Nutmeg powder, ⅛ tsp
- Chickpea flour, 2 tsp
- Ginger garlic paste, 2 tsp
- Cumin powder, ¼ tsp
- Lemon juice, 2 tsp
- Salt, ¼ tsp
- Mustard oil, 2 tsp
Method
- Remove the skin from chicken pieces, and cut slits into them lengthwise. Place chicken pieces in a shallow dish.
- In a medium bowl, combine the wet and dry ingredients and mix until smooth. Spread this mixture over chicken. Cover, and refrigerate for 10-12 hours (the longer the better).
- Preheat an outdoor grill for medium-high heat, and lightly oil a grate. Cook until juices run clear.
- Alternatively, bake in a preheated oven (200˚C) on a baking tray for 30-35 mins.
- Serve with some stuffed vegetable paratha or chapati and a side salad.
Nutrients per serving
Energy: 228 kcal
Protein: 32g
Total fat: 8.2g
Cholesterol: 92 mg
Carbohydrate: 5.2g
Sodium: 316mg
Dietary Fibre: 0.9g
