Prep Time: | 25 mins |
Cook Time: | 20 mins |
Additional Time: | 6 hrs 20 mins |
Total Time: | 7 hrs 5 mins |
Servings: | 4 |
Nutrition Facts (per serving)
Calories | 356 |
Fat | 19g |
Carbs | 14g |
Protein | 36g |
Nutrition Facts
Servings Per Recipe 4
Calories 356
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 6g | 28% |
Cholesterol 102mg | 34% |
Sodium 734mg | 32% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 36g | 71% |
Vitamin C 45mg | 50% |
Calcium 201mg | 15% |
Iron 2mg | 12% |
Potassium 575mg | 12% |
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.
Ingredients
- 2 kilos fowl, cut into portions
- 1 medium lemon, juiced
- 1 teaspoon salt
- 1 ¼ cups undeniable yogurt
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon grated clean ginger root
- 1 teaspoon cayenne pepper
- 1 teaspoon red food coloring (Optional)
- 1 teaspoon yellow meals coloring (Optional)
- 2 teaspoons finely chopped cilantro
- 1 medium lemon, reduce into wedges
Directions
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.