Chicken Tandoori

Trinidad and Tobago Chicken Tandoori Recipe | Ingredients: Chicken, Lime Juice, Yoghurt, Garlic, Ginger, Chilli, Tomato, Cumin, Masala, Oil

Region / culture: Trinidad and Tobago | Preparation time: 4 hours | Cooking time: 45 minutes | Servings: 2

Introduction

Chicken Tandoori is a popular Indian dish known for its bold flavors and vibrant colors. This dish is traditionally made by marinating chicken in a mixture of yogurt and spices, then cooking it in a tandoor, a cylindrical clay oven. The result is tender, juicy chicken with a smoky flavor and a beautiful charred exterior.

History

Chicken Tandoori originated in the Punjab region of India and Pakistan, where it was traditionally cooked in a tandoor, a type of clay oven. The dish was popularized in the West in the 20th century and has since become a staple in Indian restaurants around the world.

Ingredients

1 spring chicken, cut into 2 large pieces
1.5 tbsp lime juice
salt to taste
1 cup whipped yoghurt (curd)
2 tsp garlic paste
2 tsp ginger paste
2 tsp green chilli paste
2 tsp coriander powder
2 tsp tomato sauce
2 tsp red chilli powder
1.5 tsp cumin powder
2.5 tsp tandoori masala powder
oil/ghee (clarified butter) for brushing the bird

How to prepare

Using a sharp knife, make slanting gashes on the chicken on all sides. Place the chicken in a mixing bowl and marinate it with the combined masala for about 4 hours.
Prepare a baking dish and lightly brush the bottom with oil.
Carefully place the chicken pieces in the center of the dish and brush the top with some ghee.
Pour any remaining marinade into the dish and bake in a moderate oven at 375°F (191°C) until the chicken is cooked and turns golden brown on top.
You may need to turn the chicken over a couple of times to ensure even browning. Serve garnished with coriander leaves and lemon wedges.

Variations

You can use boneless chicken pieces instead of a whole chicken.
Add a teaspoon of garam masala for an extra kick of flavor.
Try marinating the chicken in yogurt mixed with mint and cilantro for a refreshing twist.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 4 hours to allow the flavors to penetrate the meat.

- If you don't have a tandoor, you can use a regular oven or grill to cook the chicken.

- Basting the chicken with ghee or clarified butter while cooking will help keep it moist and add flavor.

- Garnish the finished dish with fresh coriander leaves and lemon wedges for a burst of freshness.

Serving Suggestions

Chicken Tandoori can be served with naan bread, rice, or a fresh salad. It pairs well with mint chutney or raita.

Cooking Techniques

Marinate the chicken for at least 4 hours for maximum flavor.

- Cook the chicken in a preheated oven or grill until it is cooked through and has a nice charred exterior.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a thicker marinade.

- Substitute lemon juice for lime juice if needed.

- Use vegetable oil instead of ghee for a lighter option.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve Chicken Tandoori on a platter garnished with fresh coriander leaves and lemon wedges for a colorful presentation.

Pairing Recommendations

Chicken Tandoori pairs well with a light and refreshing cucumber salad or a side of fragrant basmati rice.

Storage and Reheating Instructions

Store any leftover Chicken Tandoori in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Tandoori contains approximately 300 calories.

Carbohydrates

Each serving of Chicken Tandoori contains approximately 5 grams of carbohydrates.

Fats

Each serving of Chicken Tandoori contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Tandoori contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken Tandoori is a good source of vitamin B6, niacin, and phosphorus.

Alergens

Chicken Tandoori contains dairy (yogurt) and may contain traces of nuts and gluten.

Summary

Chicken Tandoori is a high-protein dish that is relatively low in carbohydrates. It is rich in vitamins and minerals, making it a nutritious choice for a balanced diet.

Summary

Chicken Tandoori is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight dinner. With a few simple ingredients and some time to marinate, you can create a delicious and satisfying meal that will impress your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Sophia in her bustling kitchen. Sophia was a wonderful cook, and I always loved spending time with her, watching her effortlessly create delicious dishes that left everyone craving for more.

On that particular day, Sophia was busy preparing a feast for a family gathering. The intoxicating aroma of spices filled the air, and I couldn't resist asking her what she was making. With a twinkle in her eye, she replied, "Chicken Tandoori, a classic Indian dish that never fails to impress."

Sophia went on to explain the intricate process of marinating the chicken in a blend of yogurt and spices, then cooking it in a clay oven until it was tender and juicy. As she spoke, I felt a surge of excitement at the thought of trying my hand at making this exotic dish.

Intrigued by the recipe, I begged Sophia to teach me how to make Chicken Tandoori. With a warm smile, she handed me a piece of paper with the ingredients and instructions neatly written out. She patiently guided me through the steps, offering tips and tricks that only a seasoned cook would know.

I watched in awe as Sophia expertly mixed the spices, coated the chicken pieces, and arranged them in a shallow dish to marinate. The vibrant hues of turmeric, paprika, and cumin blended together to create a symphony of flavors that promised to tantalize the taste buds.

After marinating the chicken for several hours, Sophia showed me how to cook it in a conventional oven, since I didn't have a clay oven at home. As the chicken sizzled and browned in the heat, the kitchen was filled with the irresistible scent of spices and herbs.

When the Chicken Tandoori was finally ready, Sophia plated it up with a garnish of fresh coriander leaves and a squeeze of lemon juice. The sight of the beautifully cooked chicken made my mouth water, and I couldn't wait to taste it.

With a sense of anticipation, I took my first bite of the Chicken Tandoori. The flavors exploded in my mouth, each bite a harmonious blend of tangy yogurt, fiery spices, and succulent chicken. I closed my eyes in bliss, savoring every morsel as it melted on my tongue.

From that moment on, Chicken Tandoori became a favorite in my household. I would often make it for family gatherings, impressing my loved ones with the exotic flavors and fragrant spices. Each time I cooked it, I would think back to that fateful day in Sophia's kitchen, where I had discovered the magic of this timeless recipe.

Over the years, I have refined and perfected the recipe, adding my own twists and variations to suit my taste. But the essence of Chicken Tandoori remains the same - a dish that brings people together, evoking memories of shared meals and cherished moments.

As I sit here, penning down my story, I can't help but smile at the thought of all the joy and laughter that Chicken Tandoori has brought into my life. It is more than just a recipe - it is a reminder of friendship, love, and the simple pleasures of good food shared with those we hold dear. And for that, I am forever grateful.