Chicken tandoori is a popular Indian dish known for its distinctive smoky flavor and vibrant red color. It's typically made by marinating chicken in yogurt and a blend of spices and then cooking it in a tandoor (clay oven). Here's a basic recipe for making chicken tandoori at home:
Ingredients:
For Marinating Chicken:
- 500g chicken pieces (bone-in or boneless)
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons red chili powder (adjust to your spice preference)
- 1 teaspoon turmeric powder
- 2 tablespoons garam masala
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- Salt to taste
For Grilling (oven method):
- Skewers (wooden or metal)
- Cooking spray or oil for grilling
- Sliced onions and lemon wedges for garnish (optional)
Instructions:
1. In a mixing bowl, combine all the marinating ingredients: yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, vegetable oil, and salt. Mix well.
2. Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2-3 hours or overnight for the best results.
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat your oven to the highest temperature setting (usually around 500°F or 260°C) or use a broil setting if available.
5. Thread the marinated chicken pieces onto the skewers.
6. Place a wire rack over a baking sheet lined with aluminum foil. Grease the rack with cooking spray or oil.
7. Position the chicken skewers on the rack.
8. Grill the chicken in the preheated oven for about 15-20 minutes, turning the skewers once or twice, until the chicken is cooked through and has a nice char. You can also use the broil setting for the last few minutes for extra char.
9. If you have a meat thermometer, the internal temperature should reach 165°F (75°C).
10. Garnish with sliced onions and lemon wedges (if desired).
11. Serve the chicken tandoori hot with mint chutney or yogurt-based raita.
Chicken tandoori is a delicious and flavorful dish with a smoky, spicy kick. You can adjust the spices and marinating time to suit your taste preferences, and while a tandoor is traditionally used, you can achieve a similar taste in a regular oven.
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