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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 273.2
  Total Fat 5.8 g
      Saturated Fat 1.5 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 1.8 g
  Cholesterol 137.5 mg
  Sodium 368.6 mg
  Potassium 624.5 mg
  Total Carbohydrate 5.2 g
      Dietary Fiber 0.7 g
      Sugars 2.6 g
  Protein 47.7 g
  Vitamin A 5.7 %
  Vitamin B-12 15.5 %
  Vitamin B-6 50.6 %
  Vitamin C 10.1 %
  Vitamin D 0.0 %
  Vitamin E 1.5 %
  Calcium 11.8 %
  Copper 6.7 %
  Folate 4.3 %
  Iron 15.2 %
  Magnesium 16.7 %
  Manganese 7.3 %
  Niacin 93.1 %
  Pantothenic Acid     21.2 %
  Phosphorus     42.9 %
  Riboflavin 19.8 %
  Selenium 49.1 %
  Thiamin 11.7 %
  Zinc 19.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Whole Roasted Tandoori Chicken

View the full Whole Roasted Tandoori Chicken Recipe & Instructions
Submitted by: BIGGIRL2082010

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Whole Roasted Tandoori Chicken

143 calories of Chicken Breast (cooked), no skin, roasted, (0.50 breast, bone and skin removed)

41 calories of Chicken Thigh, (0.50 thigh, bone and skin removed)

39 calories of Chicken Leg, (0.25 leg, bone and skin removed)

22 calories of Chicken Wing, (0.50 wing, bone and skin removed)

18 calories of Yogurt, plain, skim milk, (0.13 cup (8 fl oz))

14 calories of Chicken, Back, Meat Only (yield from 1 lb ready-to-cook chicken, (0.25 serving)

4 calories of Cumin seed, (0.50 tsp)

3 calories of Garlic, (0.75 cloves)

3 calories of Coriander seed, (0.50 tsp)

2 calories of Lime Juice, (0.25 lime yields)

1 calories of Pepper, red or cayenne, (0.25 tsp)

0 calories of Ginger Root, (0.25 tsp)

0 calories of Turmeric, ground, (0.03 tsp)

0 calories of Salt, (0.08 tsp)


Nutrition & Calorie Comments  

Oops forgot ginger.The chicken was very good and moist. I removed only the Breast skin & fat. Basted the chicken often with its own juices. Reduced heat after 40 min took of top foil to continue basting and browning Submitted by:
JUNEBUGT

(7/11/13)
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Well, THANK YOU! I'm going to get it all marinated for tomorrows dinner!
Okay, tried it - a little dry so I probably did something wrong (left the foil on) DD said it was 'okay' not too spicy for her! I think for my taste, need to do more spices next time. (omitted the salt)
:)
Submitted by:
MRSHONEYC

(10/4/08)
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