Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 pieces of chicken legs or thighs
- 1 cup yoghurt
- 1 tbsp cooking oil
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 coriander powder
- 1 tsp garam masala
- Salt, to taste
- 1 tbsp lemon juice
- ½ tsp jeera powder
- =
Directions
Mix all the ingredients of the marinade in a big bowl and set aside. Make two rough slits on each piece of the chicken to allow marinade to penetrate the meat.
Pour marinade onto the chicken to coat and cover each piece properly.Set in the fridge for about an hour.
Preheat oven to 350 and roast chicken for 20-25 minutes turning them at least once.
Spicy Notes:
This dish can be served as a delicious side, accompanied by great wine or tangy cocktails. It can also be turned into a hearty meal by serving it with some Dal Makhni and fresh Naan.