Prep Time:25 mins
Cook Time:20 mins
Additional Time:6 hrs 20 mins
Total Time:7 hrs 5 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 356

% Daily Value *
Total Fat 19g24%
Saturated Fat 6g28%
Cholesterol 102mg34%
Sodium 734mg32%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Total Sugars 6g
Protein 36g71%
Vitamin C 45mg50%
Calcium 201mg15%
Iron 2mg12%
Potassium 575mg12%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 2 kilos fowl, cut into portions
  2. 1 medium lemon, juiced
  3. 1 teaspoon salt
  4. 1 ¼ cups undeniable yogurt
  5. ½ medium onion, finely chopped
  6. 1 clove garlic, minced
  7. 2 teaspoons garam masala
  8. 1 teaspoon grated clean ginger root
  9. 1 teaspoon cayenne pepper
  10. 1 teaspoon red food coloring (Optional)
  11. 1 teaspoon yellow meals coloring (Optional)
  12. 2 teaspoons finely chopped cilantro
  13. 1 medium lemon, reduce into wedges


Gather all elements.

    All elements accumulated to make Indian tandoori bird

    Remove and discard pores and skin from fowl pieces. Cut slits into meat and region into a shallow dish. Season chicken on each sides with lemon juice and salt. Let sit for 20 minutes.

    Sliced and pro hen sitting in a baking dish

    Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper collectively in a medium bowl till easy, then stir in food coloring.

    Yogurt combination substances being blended in a small bowl.

    Spread yogurt combination over chicken, cover, and refrigerate for 6 to 24 hours (the longer the higher).

    Yogurt combination unfold over chook

    When ready to cook dinner, preheat an out of doors grill for medium-high heat and lightly oil the grate. Remove fowl from marinade. Discard ultimate marinade.

    Cook chicken at the preheated grill until no longer red and the juices run clear. An immediate-study thermometer inserted near the bone ought to read a hundred sixty five degrees F (seventy four levels C).

    An overhead view of tandoori fashion bone in fowl being cooked on a warm grill.

    Garnish with cilantro and lemon wedges.