Tandoori Chicken

Menu Part: 
Cuisine Type: 
4 2-piece servings

Indian classic chicken tandoori gets the school lunch makeover in this dish, which features red hot chili, lemon juice, ginger, tumeric and some sprigs of mint for garnish.


8 pieces chicken
2 tbsp. olive oil
1 pint low-fat plain yogurt
1 tbsp. ground cumin
1 tbsp. garam masala
1 tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground paprika
1 tsp. ground turmeric
1 tsp. ground hot red chili
Juice of 2 lemons
8 cloves garlic, crushed/paste
1 in. fresh ginger, grated
Sprigs mint for garnish
Sprigs cilantro for garnish
Slices of lemon for garnish


1. Rinse and dry chicken pieces. Score flesh of chicken with sharp knife.

2. In mixing bowl, place all ingredients except chicken. Using wire whisk, mix and incorporate well. If marinade is too thick, add touch of water to thin.
3. Add chicken and mix to coat.

4. Preheat oven to 450°F. Place wire rack on cooking sheet pan in oven.

5. When temperature reaches 450°F, remove wire rack/cooking pan. Lower temperature to 350°F. Spray heated wire rack/cooking pan with nonstick cooking spray.

6. Remove chicken from marinade; shake off excess marinade. Place marinated chicken directly on heated wire rack/cooking pan. Bake for 30 minutes, or until chicken juice runs clear when pierced.

7. Garnish with mint, cilantro and lemon. Serve with steamed brown rice.

Recipe by Los Angeles Unified School District 

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources