Try this Tandoori Chicken-East Indian recipe, or contribute your own.
Suggest a better descriptionRinse and dry chicken pieces. Using a sharp knife, score each chicken to bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl. Cover chicken and marinate in fridge overnight. Remove chicken from marinade, place on grill, cover and cook, turning every 10 minutes until juice runs clear when pierced with knife. Serve on platter garnished with sprigs of cilantro and pass lemon to sprinkle over. Recipe by: =20 Posted to MC-Recipe Digest by "Chris or Terri Weidman"
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 3 | ||
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Calories: 472 | ||
Calories from Fat: 84 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 176.5mg | 54 % | |
Sodium 245mg | 8 % | |
Potassium 1014.3mg | 27 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 20g | ||
Protein 73.1g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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