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Add a photoTraditionally, tandoori chicken calls for pieces of meat to be marinated in yogurt and spices, then baked in a cylindrical, clay tandoor oven. Most of us don't have one at home, but you can still enjoy the flavorful Indian dish using a regular oven.
Tandoori chicken is also renowned for its vibrant red color, which comes mainly from the spices used. If you think you can use up the old spices hanging around in your cupboard, think again— spices lose their color and their potency over time, so when making tandoori chicken at home, invest in fresh spices and the best quality you can afford.
Ingredientes
- 4 skinless free-range chicken breasts
- 1/2 tablespoon ground garam masala
- For the Marinade:
- 4 tablespoons lemon juice (freshly squeezed)
- 1/2 cup full-fat yogurt
- 2 teaspoons garlic (minced)
- 2 teaspoons fresh ginger (peeled and minced)
- 3 teaspoons paprika
- 2 tablespoons tomato puree
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 2 to 3 drops red food coloring (optional)
Direcciones
Tandoor
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 65 | 80% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 615mg | 26% |
| Potassium 145mg | 4% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.08g | 1% |
| Protein 0.78g | 1% |
