Tandoori Chicken Recipe

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Tandoori Chicken
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  1. Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
  2. Skin chicken breasts. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible. Cut breast halves into thirds. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.) Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
  3. Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
  4. Bake chicken at 450° for 35 minutes or until done.
  5. Arrange chicken on a serving platter. Garnish, if desired.
  6. Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3212.89 Kcal (13452 kJ)
Calories from fat 2100.58 Kcal
% Daily Value*
Total Fat 233.4g 359%
Cholesterol 1230.43mg 410%
Sodium 4470.8mg 186%
Potassium 2934.76mg 62%
Total Carbs 15.27g 5%
Sugars 4.98g 20%
Dietary Fiber 1.71g 7%
Protein 247.42g 495%
Vitamin C 91.9mg 153%
Iron 16.3mg 91%
Calcium 261.1mg 26%
Amount Per 100 g
Calories 206.12 Kcal (863 kJ)
Calories from fat 134.76 Kcal
% Daily Value*
Total Fat 14.97g 359%
Cholesterol 78.94mg 410%
Sodium 286.82mg 186%
Potassium 188.28mg 62%
Total Carbs 0.98g 5%
Sugars 0.32g 20%
Dietary Fiber 0.11g 7%
Protein 15.87g 495%
Vitamin C 5.9mg 153%
Iron 1mg 91%
Calcium 16.8mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.4
  • 84

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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