Tandoori Chicken

Rating: 3.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999
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Ingredients

Directions

  • Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

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  • Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

  • Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Tips

Make Ahead Tip: Chicken can marinate, covered, in the refrigerator overnight.

Nutrition Facts

Per Serving:
235.6 calories; protein 27.9g 56% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 5.7g; fat 9.6g 15% DV; saturated fat 2.7g 13% DV; cholesterol 87.3mg 29% DV; vitamin a iu 214IU 4% DV; vitamin c 4.6mg 8% DV; folate 18.8mcg 5% DV; calcium 145.3mg 15% DV; iron 1.8mg 10% DV; magnesium 35.6mg 13% DV; potassium 381.3mg 11% DV; sodium 411.5mg 17% DV; thiamin 0.1mg 10% DV.
Exchanges:

1/2 other carbohydrate
4 lean meat

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 3 stars
04/20/2013
Great Flavor Suggest 30-40 minutes cooking time as ours were not cooked all the way through in 30. Other than that we WILL be having this again! The flavors had great reviews from everyone even my picky 6 yr old! Read More
EatingWell User
Rating: 2 stars
06/12/2012
Not the Tandoori we're used to. I originally prepared the marinade as directed but upon tasting it before I added the chicken I found it bland. So I went back and added more if everything. While my family liked the chicken overall the consensus was that it in no way resembled Tandoori chicken and that it still tasted rather lackluster. Maybe it was because I used boneless and skinless chicken but I doubt skin juice and bone marrow would suddenly turn it Tandoori. Pros: Easy to prepare I had all the ingredients on hand. Cons: Tastes nothing like Tandoori chicken. Read More
cms14344@aol.com
Rating: 4 stars
10/30/2011
We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
I really wanted to like this recipe. Sadly it was just OK. It could be that the chicken only marinated 2 hours. Next time I will marinate overnight and see the results. Read More
ndjohnson73@gmail.com
Rating: 4 stars
10/30/2011
After marinating for 48 hours the results were delicious! Read More
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