Directions:
- Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
- Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1567.88 Kcal (6564 kJ) | ||
| Calories from fat | 1410.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 156.69g | 241% | |
|---|---|---|---|
| Cholesterol | 357.73mg | 119% | |
| Sodium | 759.93mg | 32% | |
| Potassium | 451.99mg | 10% | |
| Total Carbs | 6.22g | 2% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 34.32g | 69% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 412.26 Kcal (1726 kJ) | ||
| Calories from fat | 370.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.2g | 241% | |
|---|---|---|---|
| Cholesterol | 94.06mg | 119% | |
| Sodium | 199.82mg | 32% | |
| Potassium | 118.85mg | 10% | |
| Total Carbs | 1.63g | 2% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 9.02g | 69% | |
| Vitamin C | 1.8mg | 11% | |
| Calcium | 11.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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