0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
7 hr 10 min |
| Active: |
25 min |
| Yield: |
2 to 3 servings |
| Level: |
Intermediate |
| Total: |
7 hr 10 min |
| Active: |
25 min |
| Yield: |
2 to 3 servings |
Ingredients
- One 3 1/2-pound whole chicken
- 7 tablespoons yogurt
- 3 tablespoons olive or vegetable oil
- 1 tablespoon plus 1 1/2 teaspoons garlic ginger paste
- 5 teaspoons Kashmiri chile powder
- 1 teaspoon kasuri methi
- 1/2 teaspoon ground cardamom, optional
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon pepper powder
- Pinch red food color
- Salt
- 1 to 2 tablespoons butter or ghee
Instructions
- Pat dry the whole chicken, and then make slits on it.
- Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
- Cover the bowl and refrigerate 6 to 8 hours or overnight.
- Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
- Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.
Nutrition Facts
| Serving Size |
1 of 3 servings |
| Calories |
994 |
| Total Fat |
76 g |
| Saturated Fat |
21 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
69 g |
| Cholesterol |
290 mg |
| Sodium |
1387 mg |
| Serving Size |
1 of 3 servings |
| Calories |
994 |
| Total Fat |
76 g |
| Saturated Fat |
21 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
69 g |
| Cholesterol |
290 mg |
| Sodium |
1387 mg |
