Chicken Tandoori
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.8 mg | (323 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (oven-ready, 1.4 kg)
- 2 centimeters (approximately 3/4-inch) fresh ginger
- 2 garlic cloves
- 3 shallots
- ¼ tsp Chili powder
- 1 Tbsp sweet ground paprika
- ½ tsp ground Cumin
- 1 tsp Turmeric
- 1 tsp ground cilantro
- 1 pinch cinnamon
- 1 pinch freshly grated Nutmeg
- ½ tsp Curry powder
- 5 Tbsps White vinegar
- 400 grams (approximately 14 ounces) Natural yogurt
- vegetable oil (for the baking dish)
- cilantro (for garnish)
Preparation steps
1.
Rinse the chicken, pat dry and cut into 6-8 parts.
2.
De garlic, ginger and shallots Peel and finely chop the garlic, ginger, and shallots. Add to a bowl along with the vinegar and yogurt and mix well. Place the chicken in a dish, rub with the yogurt mixture, cover and refrigerate overnight.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Place the chicken pieces in an oiled roasting pan and roast uncovered, brushing the chicken occasionally with the marinade until the chicken is cooked through, 35-40 minutes.
5.
Arrange the chicken pieces in a bowl and serve garnished with coriander leaves.
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