How to make it

  • To make the marinade, combine the lemon juice, paprika, ginger, garlic, coriander, cardamom, turmeric and allspice in a large zip lock bag. Add the trimmed chicken, seal bag and refrigerate for 24 hours at least. Turn several times and massage yogurt marinade into chicken.
  • Preheat oven to 500 degrees. Place a wire rack on a jelly roll pan. Remove chicken from the marinade and place on rack.
  • Roast until an instant read thermometer reads 180 degrees.
  • I roasted per instructions at 35 minutes and overcooked the chicken. I NEED an instant read to avoid this mistake again.
  • Leftover chicken makes a great salad when combined with chopped onion and celery, fat free yogurt, ground cumin, curry poweder and fresh lime juice to taste.

Reviews & Comments 1

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  • chuckieb 5 years ago
    I'm going to give this one a whirl as I adore Tandoori chicken. Love the addition of the smoked paprika in here. I'm not going to cook it at 500 degrees though. Think I'd just do it at 350 for an hour. Truly it'd probably be best done on a BBQ on low or indirect cooking. Thanks for sharing Tina!
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