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Easy tandoori chicken
Summary Not available
Person: 4
Calories: 318kcal
Materials
- 1000 g chicken drumsticks skinned
- 1 tsp salt
- 2 lime juice
- 50 ml yoghurt
- 3 tbsp spice mix
- 1 tsp sugar
- 1 stem mint
- 2 green chilies sliced
Instructions
- Cut deep incisions into the chicken flesh with a small, sharp knife
- Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated
- Whisk the yoghurt and tandoori spice mix in a bowl until well combined
- Pour the marinade onto the chicken and massage into the flesh
- Cover with clingfilm and chill in the fridge overnight
- Preheat the grill to high
- Lift the drumsticks from the tandoori mixture and gently shake off any excess
- Place a wire rack over a roasting tin and lay the drumsticks upon it
- Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through
- Add more lemon juice to taste
- For the dip, place all of the ingredients into a food processor and blend until smooth
- Serve alongside the chicken drumsticks
Notes
No extra notes
Nutrition
Calories: 318kcal | Carbohydrates: 12g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 843mg | Potassium: 551mg | Fiber: 6g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 8mg | Calcium: 214mg | Iron: 5mg