Tandoori Chicken
Tandoori chicken is a classic Indian dish known for its rich flavor and vibrant color, made with a yogurt-based marinade and a blend of spices that tenderizes the chicken.
Ingredients
For the Marinade
- 1 cup plain yogurt Acts as a base for the marinade.
- 2 tablespoons vegetable oil Provides moisture and helps with grilling.
- 2 tablespoons lemon juice Adds acidity to tenderize the chicken.
- 1 tablespoon garlic paste Enhances flavor.
- 1 tablespoon ginger paste Adds warmth and spice.
- 2 teaspoons ground cumin Provides earthy notes.
- 2 teaspoons ground coriander Adds citrus undertones.
- 1 teaspoon turmeric powder Contributes color.
- 2 teaspoons garam masala A blend of spices adds depth.
- 2 teaspoons paprika For color.
- 1 teaspoon cayenne pepper Adjust for preference in spice.
- to taste salt
Chicken
- 4 pieces chicken (legs or breasts) Bone-in pieces are preferred for juiciness.
For Garnish
- to taste fresh cilantro Optional garnish.
Instructions
Preparation
- In a large bowl, combine the yogurt, vegetable oil, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, turmeric powder, garam masala, paprika, cayenne pepper, and salt. Mix well until all ingredients are fully combined.
- Add the chicken pieces into the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Cooking
- Preheat your oven to 450°F (230°C) or prepare your grill for medium-high heat.
- Line a baking sheet with aluminum foil and place a cooling rack on top. Arrange the marinated chicken pieces on the rack, discarding any excess marinade.
- Bake in the oven for about 25-30 minutes, or grill for 15-20 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
- For a charred finish, broil the chicken for an additional 2-3 minutes on each side.
- Let the chicken rest for a few minutes before serving.
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Notes
Tandoori chicken pairs well with naan, basmati rice, salads, or dips like mint chutney for a complete meal experience. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.