Rating: 3.5 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 2

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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Recipe Summary

cook:
1 hr
additional:
8 hrs
total:
9 hrs 20 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Nutrition Facts

431 calories; protein 38.7g; carbohydrates 3g; fat 28.7g; cholesterol 122.4mg; sodium 703.2mg. Full Nutrition
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