Tandoori chicken — Meal
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Macros (per serving)

Fat

70%

(58 g)

Protein

27%

(52 g)

Carbs

3%

(7 g)

6 g Net,

1 g Fiber

761 Calories (per serving)

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Poultry & Wild Recipes

Oven dish

Tandoori chicken

By Meal.com

Ingredients

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Chicken leg

4 pieces

Lemon (the juice)

12 piece

Fresh ginger

2 cm

Garlic

2 cloves

Green chili peppers

1 piece

Fresh coriander

2 Tbsp

Coconut yogurt

100 g

Dried coriander

1 tsp

Cumin Ground

1 tsp

Garam masala

1 tsp

Black pepper

to taste

Salt

to taste

Unsalted cashew nuts

50 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

1

Remove the skin from the legs and make a few incisions with a sharp knife. Rub them with salt and lemon juice and set them aside for half an hour.

2

Make a mixture of the yogurt, ginger, garlic, green pepper and coriander leaves in the food processor or blender. Add the remaining herbs. Season with salt and pepper

3

Place the chicken in a baking dish, brush with the yogurt mixture, cover it and let it marinate in the fridge for 6 to 8 hours. This can also be done the day before.

4

Preheat the oven to 445°F and bake the chicken for approximately 30 minutes. Serve with the rest of the marinade, coriander and cashew nuts.

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Keto, Sirtfood

Course

Dinner

Cooking equipment

Food processor, Oven

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