Rating: 3 stars
6 Ratings
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  • 1 star values: 1

Tandoori cooking is traditionally done using a tandoor, a barrel-shaped clay oven. But you'll get great results with a very hot conventional oven. In Indian cooking, poultry is always skinned, as in this recipe, to allow the flavorings to penetrate the meat. The author also likes to use Cornish hens because they're similar to Indian chickens, which tend to weigh no more than 2 pounds. Bread, raita, and salad or roasted vegetables are always served alongside tandoori dishes.

Recipe by Cooking Light November 2001


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

4 servings (serving size: 3 ounces chicken)


Ingredient Checklist


Instructions Checklist
  • Combine the first 13 ingredients in a large zip-top plastic bag; seal bag, and shake to coat. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove the chicken from bag, discarding the marinade.

  • Preheat oven to 500°.

  • Place chicken on a broiler pan coated with cooking spray; sprinkle with salt. Bake at 500° for 25 minutes or until done. Serve with lemon wedges; garnish with parsley, if desired.

Nutrition Facts

441 calories; calories from fat 32%; fat 15.5g; saturated fat 4.3g; mono fat 5.3g; poly fat 3.3g; protein 64.2g; carbohydrates 8g; fiber 1.9g; cholesterol 193mg; iron 3.7mg; sodium 500mg; calcium 135mg.