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Tandoori Chicken

1 tsp. whole cloves
24 black cardamom pods
15 whole bay leaves
½ tsp. ground nutmeg
6 1/3 Tbsps. coriander
½ cup sesame seeds
3 Tbsps. cumin
2 tsp. anise seed
2 tsp. black pepper, ground

Chicken and Marinade
9 lbs. chicken thigh meat, trimmed
3 Tbsps. salt
3 Tbsps. lemon juice
9 cups plain yogurt
1 ½ tsps. ground ginger
1 Tbsp. garlic puree
¼ tsp. cayenne pepper
1 ½ cups garam masalaDIRECTIONS:1. For Garam Masala: Preheat oven to 350°F. Place all ingredients on a baking sheet and toast for 5 min utes or until golden. Remove from oven and grind in a blender or spice grinder to a powder consistency. Store in an air tight container.

2. For Chicken: Rinse and pat dry. Rub with salt and sprinkle with lemon juice. Place in a baking pan.

3. Combine yogurt, ginger, garlic, cayenne and garam masala. Pour marinade over chicken, cover and marinate 24 hours.

4. To Cook: Preheat oven to 400°F. Take chicken out of marinade, brush off clinging marinade (may be too spicy!) and return to the baking pan. Bake for 15 minutes. Remove from oven and turn over chicken pieces. Bake 20 minutes more or until juices run clear (internal temperature should reach 160°F.). Serve with steamed rice.NUTRITIONAL INFORMATION:Calories 280 (33% from fat); Fat 10g (sat. 3g); Protein 36g; Carbohydrates 11g; Sodium 1030mg; Cholesterol 145mg; Fiber 3g
SERVINGS:25 4 oz. servingsFrom:Submitted to FM by Marketplace West, Oregon State University Foodservices, Corvallis, OR

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