Tandoori Chicken Bake
Amanda
Tandoori Chicken Bake. Spices, ginger, garlic, lemon and yoghurt are then marinated, baked and served in one dish with this simple yet delicious recipe.
Cook Time 40 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 338 kcal
8 skinned chicken thighs 2 medium onions sliced 250 g yoghurt/creme fraiche 4 cloves garlic crushed 1 thumb sized piece ginger finely chopped 2 tablespoon tandoori spice mix 1 teaspoon turmeric juice ½ a lemon 1 teaspoon salt ½ teaspoon pepper 1 tablespoon chopped coriander
Prepare the marinade by mixing yoghurt, spice, garlic, ginger, turmeric, lemon and seasoning in a n oven proof dish.
Slash the thighs 3 times and add to the marinade (and onions, if liked).
Marinate overnight or a few hours then cook at 180 C for 40 minutes.
Garnish with the coriander and fried onions if liked.
Calories: 338 kcal Carbohydrates: 10 g Protein: 47 g Fat: 11 g Saturated Fat: 4 g Cholesterol: 223 mg Sodium: 815 mg Potassium: 757 mg Fiber: 1 g Sugar: 5 g Vitamin A: 115 IU Vitamin C: 5.3 mg Calcium: 114 mg Iron: 2.2 mg
Keyword chicken, tandoori