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Tandoori Chicken I

Rated as 3.41 out of 5 Stars

"This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice."
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Ingredients

9 h 20 m servings 431
Original recipe yields 4 servings

Directions

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  1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
  2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Nutrition Facts


Per Serving: 431 calories; 28.7 3 38.7 122 703 Full nutrition

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Reviews

Read all reviews 9
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...

Most helpful critical review

I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...

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I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...

I didn't have allspice, but I found some Garam Masala in my pantry that I bought at an Indian store some time ago. I also grilled the chicken instead of baking. DELICIOUS!!! Marinate, then forge...

I followed the advise of a previous review and combined some of both Chicken Tandoori 1 with 2 and took the breasts to a cook out. We loved it. I would not use quite as much lemon juice the ne...

I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...

This was pretty good. I used garam marsala instead of five spice, and chicken wings coz I had no chicken breasts. I slit the wings to get some of the marinate into the meat. I grilled the chicke...

Excellent and easy. Just takes a bit of forthought.

I either failed miserably or like a different region of Indian cooking...

I used a Tandoori spice blend I bought at the grocery store, combined with the lemon juice and yogurt idea of this recipe. I didn't really measure but used about 1-2 cups greek yogurt with prob...

Didn't look, smell or taste like any tandoori chicken I ever had...maybe something was left out of the recipe? Anyway, the leftovers were excellent in Julie's Chicken Salad from this site.