Cut each chicken into four pieces with a sharp knife.
Make deep cuts on the breasts, thighs and legs.
Mix the lemon juice, ready-made ginger and garlic paste and salt together and coat the chicken pieces with this mixture and put them aside for 30 minutes.
Make a marinade with red chilli powder, garam masala, yoghurt, tandoori paste, coriander and salt.
Rub chicken pieces with this marinade and allow them to marinate for 4-6 hours or overnight.
Preheat the oven at 180C.
Place the chicken pieces in a roasting tray and roast for 8-10 minutes.
Remove the tray from the oven, turn the chicken pieces over baste them with their own juices and roast for a further 10 minutes or until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (666g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 387 (54%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 212.6mg||65 %|
|Sodium 357.6mg||12 %|
|Potassium 980.6mg||26 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 31g|
|Protein 55.4g||79 %|
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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: 716
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