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Nutrition Facts
Serving Size 1 (312g) Recipe makes 4 servings The following items or measurements are not included below: tandoori paste tandoori color powder
Calories 570
Calories from Fat 362		(63%)
Amount Per Serving		%DV
	Total Fat 40.3g	61%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 17.0g
	Polyunsaturated Fat 8.6g
	Trans Fat 0.6g
Cholesterol 216mg		72%
Sodium 1091mg		45%
Potassium 615mg		17%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.7g	2%
	Sugars 2.4g
Protein 45.4g		90%
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Food Safari's Tandoori Chicken

Recipe #278950 | 40 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef floWer
Jan 15, 2008

I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy

SERVES 4 (change servings and units)

Ingredients

1 kg chicken thigh
200 g natural yoghurt
1 tablespoon fresh ginger, grated finely
1 tablespoon garlic, grated finely
1 tablespoon tandoori paste
1/2 teaspoon tandoori color powder (food colouring, if available)
2 teaspoons cumin seeds, ground
2 teaspoons ground coriander
1 teaspoon garam masala
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder

Directions

1
In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
2
Once completely mixed, rub mixture into chicken covering all the chicken.
3
Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
4
Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
5
After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
6
Serve with steam rice, salad and plain yoghurt.

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Featured Reviews for This Recipe

From: mikekey

On Mar 15, 2009

I love tandoori chicken and this is really good. I prefer it grilled (I don't have a tandoori grill, though) but for being done in the oven, this really turned out nicely. I am going to give this a try when the weather permits some outdoor cooking! (I have to use up the BIG jar of tandoori paste I bought! )

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From: JustJanS

On Nov 6, 2008

We also saw this on TV and have wanted to make it since I saw you'd posted it. I'm glad I did as we really enjoyed it a lot. The only changes I made to the recipe you posted were to use drumsticks and 1 teaspoon of Kashmiri chilli powder. I don't have the fridge space to marinate anything for two days, so slashed the drumsticks to the bone a few times, massaged the mix in really well and left them for two hours. They were fine. We ate our chicken with rice, yoghurt and a simple salad of red onion, cuc, tomato, fresh coriander and lemon juice.

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