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Tandoori
Chicken
Tandoori Chicken
4 chicken legs quarters, skinned
juice of 1 lemon
salt
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon ground cardamom
1/2 teaspoon chili powder
1 pinch saffron powder
2 cloves garlic, crushed
2 teaspoons chopped ginger
1 tablespoon olive oil
3/4 cup plain yogurt
lemon wedges, to garnish
parsley, to garnish
salsa, to garnish
Cut deep diagonal cuts in flesh.
Sprinkle chicken with lemon juice and a little salt. In a bowl, mix together
remaining ingredients. Use to coat chicken quarters, cover and refrigerate
4 hours or overnight.
Preheat broiler. Cook chicken 25 minutes, brushing with any excess marinade
and turning frequently until the chicken is tender and juices run clear
when chicken leg is pierced with a knife. A slight blackening of the chicken
gives an authentic look. Garnish with lemon wedges, parsley and salsa.
Makes 4 servings.
Nutrition
Calories: 307.19
Protein: 25.08 g
Carbohydrates: 18.37 g
Sodium: 200.84 mg
Saturated Fat: 3.38 g
Fiber: 1.24 g
Vitamin A: 682.38 IU
Thiamine: 0.03 mg
Riboflavin: 0.21 mg
Niacin: 1.76 mg
Vitamin B6: 0.08 mg
Vitamin B12: 0.08 mcg
Calcium: 14.38 mg
Iron: 1.54 mg
Magnesium: 17.20 mg
Potassium: 361.86 mg
Zinc: 0.75 mg
Fat: 14.43 g
Cholesterol: 93.88 mg
Vitamin C: 4.96 mg
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