Quarter Chicken Tandoori
Makan Tengah Hari • Malaysia
How to Make Quarter Chicken Tandoori (Traditional & Healthy Version)
Quarter Chicken Tandoori is a beloved dish in Malaysia, celebrated for its vibrant colors and aromatic spices that reflect the multicultural tapestry of local cuisine. While its roots can be traced to North Indian influences, this recipe has been seamlessly integrated into Malaysian culinary culture, especially in mamak restaurants and festive gatherings. The tandoori chicken is marinated in a blend of yogurt, fresh lime, ginger, garlic, and signature spices like cumin and coriander, resulting in a juicy, flavorful meal. Malaysian versions often incorporate local ingredients such as daun limau purut (kaffir lime leaves) and lemongrass (serai), which add unique fragrance and depth to the dish. With its bold flavors and tender texture, Quarter Chicken Tandoori is a satisfying lunch option that appeals to both spice lovers and those seeking lighter, protein-rich meals. This healthy, oven-baked recipe is perfect for calorie-conscious eaters, offering a guilt-free way to enjoy an authentic Malaysian favorite.
Bahan-bahan(untuk 1 quarter chicken per person with side salad)
- 2 pieces Quarter chicken (breast or thigh) (ayam)
- 1/2 cup Low-fat Greek yogurt (yogurt rendah lemak)
- 1 tbsp, grated Fresh ginger (halia)
- 3, minced Garlic cloves (bawang putih)
- 2 tbsp Lime juice (jus limau)
- 1 tsp Ground cumin (jintan putih)
- 1 tsp Ground coriander (ketumbar)
- 1/2 tsp Paprika (serbuk paprika)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1 stalk, finely chopped Serai (lemongrass) (optional for aroma) - pilihan
- 2 leaves, shredded Daun limau purut (kaffir lime leaves) (optional for fragrance) - pilihan
- 1/2 tsp Salt (garam)
- 1/4 tsp Black pepper (lada hitam)
- as needed Cooking spray (minyak sembur)
Arahan
- 1
Prepare the marinade by combining yogurt, ginger, garlic, lime juice, cumin, coriander, paprika, turmeric, salt, and pepper in a mixing bowl. Add serai and daun limau purut if using.
5 minutes
Grate ginger finely for a smoother marinade.
- 2
Pat the quarter chicken pieces dry. Make shallow cuts on the surface to help the marinade penetrate.
2 minutes
Cutting the chicken helps absorb flavors and ensures even cooking.
- 3
Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
5 minutes
Longer marination enhances taste and tenderness.
- 4
Preheat oven to 220°C (428°F). Line a baking tray with parchment and lightly spray with cooking oil.
3 minutes
Preheating ensures crispy edges and juicy meat.
Kenapa hidangan ini sihat
This dish is oven-baked instead of fried, reducing overall fat content. The use of yogurt not only tenderizes the chicken but also adds probiotics for digestive health. Traditional Malaysian spices like turmeric, ginger, and coriander boost metabolism and immunity, making Quarter Chicken Tandoori a smart lunch choice for weight management and general wellness.
Quarter Chicken Tandoori offers a balanced nutritional profile, rich in lean protein, vitamins B6 and B12, plus minerals such as zinc and iron from ayam. Using low-fat yogurt reduces saturated fat, while turmeric and ginger provide anti-inflammatory properties. The marinade minimizes added oils, keeping calories in check. Lemongrass and kaffir lime leaves add antioxidants and natural fragrance without extra calories.
Petua
- 💡Tip 1: Marinate overnight for the most intense flavor and tenderness.
- 💡Tip 2: Use parchment to prevent sticking and easy cleanup.
- 💡Tip 3: Garnish with fresh coriander and lime for extra aroma and color.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer to retain moisture. Avoid microwaving to prevent rubbery texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
