Tandoori Chicken (version 2) Recipe - Serves 6

Tandoori Chicken (version 2) Recipe

147 calories each serving (345 calories if eating with rice)

Taste Rating = 7     Heat Rating = Very Mild


3 tablespoons (45ml) plain unsweetened yoghurt
2 tablespoons (30ml) tomato paste (or puree)
5cm (2 inch) piece fresh ginger root, peeled and grated
5 cloves of garlic, peeled and crushed
2 tablespoons (30ml) lemon juice
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) garam masala
1280g (2 lb 13 oz) chicken drumsticks with bones, with skin removed (12 chicken drumsticks)
1/2 lemon, cut into wedges


Mix the yoghurt, tomato paste (or puree), ginger, garlic, lemon juice, salt and garam masala in a bowl
Make deep cuts into each of the drumsticks
Place the drumsticks in a large, flat, ovenproof dish so they are all on the same level and then gently spoon the yoghurt mixture over the drumsticks and turn the drumsticks so that they are fully covered with the yoghurt mixture
Cover the dish with kitchen film and allow to marinate for at least 8 hours
Heat the oven to 180C (350F)
When the oven has reached 180C (350F), remove the kitchen film and and put the dish into the oven
Cook for 45 minutes, turning the drumsticks once
Serve on a bed of salad with a wedge of lemon

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Recipe submitted on 24 June 2012

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