Homemade Tandoori Chicken

Marinate skinless chicken drumsticks in yoghurt and spices overnight, then grill until burnished and serve with a minty yoghurt dip.

Indian Chicken High Protein Grill Tandoori

Estimated Nutrition

Calories

763.1

kcal / serving

3052.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

39.1g

per serving

156.2 g total

Protein

87.1g

per serving

348.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

for dip

Dairy

500

Plain Yoghurt

for marinade

tbsp

Plain Yoghurt

for dip

Fruits

piece

Lemon

juice only

Meat

1.75

Chicken Drumsticks

skinned

NutsSeeds

pinch

Salt

for seasoning chicken

tbsp

Tandoori Spice Mix

pinch

Salt

for dip

sprig

Mint

fresh

Vegetables

piece

Green Chilli

deseeded and sliced

Method

Cut deep incisions into the chicken and massage with salt and the juice of two lemons.

Whisk 500g yoghurt with tandoori spice mix, pour over chicken, and chill overnight.

Preheat the grill to high.

Place chicken on a wire rack over a roasting tin and grill for 20 minutes.

Blend dip ingredients in a food processor until smooth and serve with chicken.