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

	Per Serving	Total
Calories	763.1 kcals	3052.4 kcals
Carbohydrates	13.7 grams	54.8 grams
Fat	39.1 grams	156.2 grams
Protein	87.1 grams	348.5 grams

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
pinch

Sugar

for dip

Dairy

500
g

Plain Yoghurt

for marinade

3
tbsp

Plain Yoghurt

for dip

Fruits

2
piece

Lemon

juice only

Meat

1.75
kg

Chicken Drumsticks

skinned

NutsSeeds

1
pinch

Salt

for seasoning chicken

3
tbsp

Tandoori Spice Mix

1
pinch

Salt

for dip

5
sprig

Mint

fresh

Vegetables

1
piece

Green Chilli

deseeded and sliced

Steps

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.