Chicken Tandoori
This tandoori chicken is outrageously tender and succulent, marinated in yogurt and warm spices like cumin and garam masala, then baked to perfection. I've perfected this beloved Pakistani recipe over years of trial and error, and you can now make restaurant-quality tandoori chicken at home in just 60 minutes with simple pantry ingredients.
Equipment
- 1 Mixing Bowl To combine the ingredients and marinate the chicken in
- 1 Measuring Spoons To measure all the ingredients.
- 1 Knife and chopping board: To prepare the raita, or yoghurt dip ingredients.
- 1 Blender : To prepare the raita.
- 1 Griller To bake the chicken tandoori.
Ingredients
- 1 kg Chicken with cuts
- 4 tablespoons Yogurt
- ¼ cup Oil
- ¾ teaspoon Black Pepper
- 1 teaspoon Cumin Powder Zeera
- ¾ teaspoon Coriander Powder
- Salt to taste
- ¼ teaspoon Garam Masala
- ¼ teaspoon Red Food Color
- 1 tablespoon Ginger Garlic Paste
- Lemon Juice
Instructions
PART 1: PREPARING MASALA, OR MARINATION FOR CHICKEN TANDOORI
- In a bowl, combine 4 tablespoons of yoghurt, ¼ cup of oil, ¾ teaspoon of black pepper, 1 teaspoon of cumin powder, ¾ teaspoon of coriander powder, 2 teaspoons of salt, ¾ teaspoon of red chilli powder, ¼ teaspoon of garam masala, ¼ teaspoon of red food colour, and 1 tablespoon of ginger garlic paste.
- Mix the ingredients thoroughly.
- Add lemon juice and continue mixing until a uniform masala paste is formed.
PART 2: MARINATING THE CHICKEN
- Add the chicken pieces to the masala mixture and ensure they are well-coated.
- Allow the chicken to marinate for a minimum of 5 hours, preferably overnight for enhanced flavour.
PART 3: BAKING THE CHICKEN
- Preheat the oven to 220-240 C. Now place the chicken on a greased baking grill, and place the grill on top of a baking sheet. Leave space between each chicken piece for easy handling. Bake the marinated chicken for 15-18 minutes. Then baste it with some butter or ghee using a brush. Turn the chicken pieces over and bake for another 15 minutes, so both sides cook evenly. You can also broil for an additional 5-7 minutes if you want a deeper colour on the chicken.
PART 4: MAKING THE RAITA
- In a blender, combine 2 to 3 green chillies, ½ tablespoon of white cumin (zeera), ½ teaspoon of salt, fresh coriander, and 150 grams of yoghurt.
- Blend the ingredients to create a smooth and flavorful raita.
DISH OUT:
- Arrange a platter and place freshly cut salad on it for a vibrant presentation.
- Serve the prepared raita in a small bowl.
- Arrange the cooked chicken on the platter to create an appealing and appetizing display.