Tandoori-Style Chicken
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 34 min.
Ready in
Calories:
501
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 60.8 mg | (507 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 723 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Poussin (each about 450 grams)
- 1 generous pinch ground saffron
- 1 lemon (juiced)
- salt
- freshly ground peppers
- 1 Tbsp Coriander
- 1 Tbsp Cumin
- 1 tsp Mustard seed
- 1 dried chili pepper
- 1 tsp freshly grated ginger
- ½ tsp ground Turmeric
- 1 Tbsp ground paprika
- 1 Tbsp cornstarch
- 250 grams Greek yogurt
Preparation steps
1.
Rinse the chickens and pat dry. Mix the saffron powder with the lemon juice and 2 tablespoons of warm water. Stir in about 1 teaspoon of salt and pepper and rub mixture all over the chickens. Place on a plate or in a flat dish.
2.
For the spice paste, toast the coriander with cumin and mustard seeds in a dry frying pan until fragrant. Cool and finely crush in a mortar with the chile pepper. Mix desired amount of spices with the ginger, turmeric, paprika and the yogurt. Rub mixture all over the chicken, cover and marinate 24 hours in the refrigerator.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Bake the chicken in oven for 30-40 minutes. Turn occasionally.
5.
Garnish with vegetables, if desired.
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