🍛 Indian
Chicken Biryani
Aromatic basmati rice layered with tender spiced chicken, caramelized onions, and fragrant saffron. A royal dish from the Mughal kitchens.
75 min
6
485 cal
Medium32g protein
Ingredients
For 4 servings
- 2 lbs Chicken legs/thighs
Use halal-certified chicken
- 1 cup Yogurt
- 2 tbsp Tandoori masala
- 1 tbsp Kashmiri red chili powder
- 2 tbsp Lemon juice
- 2 tbsp Ginger-garlic paste
- 2 tbsp Oil
- 1 tsp Salt
- 1/4 tsp Red food color (optional)
Instructions
1
Make deep cuts in the chicken pieces to help the marinade penetrate.
2
Mix yogurt, tandoori masala, chili powder, lemon juice, ginger-garlic paste, oil, and salt.
3
Coat chicken thoroughly with the marinade. Refrigerate for at least 4 hours, preferably overnight.
4
Preheat oven to 450°F (230°C) or prepare a grill.
5
Place chicken on a wire rack over a baking tray. Roast for 30-35 minutes, turning once.
6
For extra char, broil on high for 3-4 minutes at the end.
7
Serve hot with mint chutney, onion rings, and lemon wedges.
Tip: Baste with butter during the last 5 minutes for extra flavor.
Nutrition Facts
Per serving
380
Calories
42g
Protein
6g
Carbs
20g
Fat
1g
Fiber
680mg
Sodium
Frequently Asked Questions
Is Tandoori Chicken halal?
Yes, this Tandoori Chicken recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Tandoori Chicken?
Tandoori Chicken takes 30 minutes to prepare and 35 minutes to cook, for a total of 65 minutes.
How many calories are in Tandoori Chicken?
One serving contains 380 calories, with 42g protein, 6g carbs, and 20g fat.
Can I meal prep Tandoori Chicken?
Yes! Tandoori Chicken is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
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