Tandoori Chicken

Tandoori Chicken is famous dish for its flavorful smoky, charred flavor. In India, tandoori chicken is cooked in a tandoor (clay) oven. Alternatively it can be cooked in a preheated broiler or even air fryer.

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Serves 4

  • 8 chicken drumstick, skinned
  • 1 cup yogurt
  • 2 tsp thinly chopped fresh ginger
  • 2 tsp crushed fresh garlic
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp coriander powder
  • salt to taste
  • ½ tsp red food coloring
  • 1 tbsp tamarind paste
  • ½ cup vegetable oil
  • onion rings, to garnish
  • tomatoes, to garnish
  • lemon wedges, to garnish

How to make Tandoori Chicken:

  1. Wash and take the skin off the chicken.
  2. Using a sharp knife, make 2-3 slashes in each piece of chicken.
  3. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring, and blend together until well mixed.
  4. Add the chicken to the yogurt - spice mixture and mix to coat well.
  5. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
  6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours. (the longer it is left the better the result will be).
  7. Preheat the broiler to the medium.
  8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil.
  9. Cook under the preheated broiler for 30-35 minutes, (15 minutes on each side) turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through. The chicken may be aslo cooked in the oven, preheated (425 F/220 C). Arrange them on a wire stans in a baking tray and cook for 35-45 minutes, or until the juices run clear when pierced with a skewer, brushing the chicken with oil and turning them, to cook all sides evenly.

To serve: Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

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