Photo: Lily Banse
Tandoori roast chicken
13 ingredients
15 min
Serves 4 - 6
openrecipes
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Estimated Nutrition (whole recipe, rough)
655
Calories
55g
Protein
32g
Fat
40g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.8kg chicken
- 2 onions , thickly sliced
- 1 lemon , halved
- thumb-sized piece ginger , peeled and thickly sliced
- 400g can coconut milk
- small bunch coriander , roughly chopped
- 150ml pot natural yogurt
- 1 tbsp tomato purée
- juice 1 lemon
- 1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
- 6 garlic cloves , whizzed to a paste with the ginger
- ½ finger-length piece ginger , whizzed to a paste with the garlic
- few drops red food colouring (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes