Clasic Tandoori Chicken

Introduction

History

Tandoori chicken has its origins in the Punjab region of India and Pakistan. It is believed to have been invented by Kundan Lal Gujral, the founder of the Moti Mahal restaurant in Delhi, India, in the 1940s. Gujral is said to have experimented with cooking chicken in a tandoor oven, resulting in the creation of this iconic dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to make shallow cuts in the chicken to allow the marinade to penetrate the meat.

- Marinate the chicken for at least an hour to allow the flavors to develop.

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

- Baste the chicken with the marinade while cooking to keep it moist and flavorful.

Serving Suggestions

Serve tandoori chicken with naan bread, rice, and a side of raita (yogurt sauce).

Cooking Techniques

Marinate the chicken for at least an hour to allow the flavors to develop.

- Roast the chicken in the oven or grill for a smoky, charred flavor.

Ingredient Substitutions

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

- Substitute lime juice for lemon juice if desired.

Make Ahead Tips

You can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.

Presentation Ideas

Garnish the tandoori chicken with fresh cilantro and lemon wedges for a pop of color.

Pairing Recommendations

Serve tandoori chicken with a side of basmati rice, naan bread, and a cucumber salad for a complete meal.

Storage and Reheating Instructions

Store leftover tandoori chicken 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

250 per serving

Carbohydrates

3g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

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

Alergens

Allergens: Dairy (yogurt)

Summary

Tandoori chicken is a high-protein dish that is relatively low in carbohydrates. It is a good source of vitamins and minerals, but may not be suitable for those with dairy allergies.

Summary

Tandoori chicken is a flavorful and aromatic dish that is perfect for a special occasion or weeknight dinner. With a few simple ingredients and some time to marinate, you can create a restaurant-quality dish that is sure to impress your family and friends. Enjoy the bold flavors of tandoori chicken with a side of rice, naan bread, and raita for a complete meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was a fantastic cook, had always inspired me to learn the art of cooking. One day, I was visiting a local market with her when we came across a street vendor selling tandoori chicken. The aroma of the spices and the sight of the sizzling chicken on the grill immediately captured my attention.

I watched intently as the vendor marinated the chicken in a mixture of yogurt and spices, before grilling it to perfection. The moment I took my first bite, I knew I had to learn how to make this dish myself. My grandmother, always eager to pass on her culinary knowledge, noticed my interest and decided to teach me how to make tandoori chicken.

She started by explaining the importance of marinating the chicken for several hours in a mixture of yogurt, ginger, garlic, and a blend of spices such as cumin, coriander, and garam masala. She emphasized the need to use fresh ingredients and to allow the flavors to meld together for the best results.

As we prepared the marinade together, my grandmother shared stories of how she had learned the recipe from her own mother, who had in turn learned it from her mother before her. The tradition of making tandoori chicken had been passed down through generations, each adding their own touch to the recipe.

Once the chicken had marinated for several hours, my grandmother showed me how to properly grill it to achieve that perfect charred and smoky flavor. She taught me to baste the chicken with a mixture of butter and spices while it cooked, ensuring that it remained moist and flavorful.

Finally, after what seemed like an eternity of waiting, the tandoori chicken was ready. The vibrant red color of the chicken, infused with the aroma of the spices, was a sight to behold. As I took my first bite, I was transported back to that bustling street market where I had first tasted this delicious dish.

From that day on, tandoori chicken became a staple in our household. My grandmother and I would often spend hours in the kitchen, perfecting our recipe and experimenting with different spices and flavors. Each time we made it, the aroma of the chicken cooking in the grill would fill our home with warmth and comfort.

Over the years, I have continued to make tandoori chicken for my own family and friends, passing on the tradition that was handed down to me by my grandmother. The recipe may have evolved and changed slightly over time, but the essence of it remains the same – a dish that brings people together, sharing stories and creating memories around the dinner table.

As I sit here now, reflecting on that fateful day at the market with my grandmother, I am filled with gratitude for the knowledge and love she passed on to me through this simple yet delicious recipe. Tandoori chicken will always hold a special place in my heart, a reminder of the bond between generations and the joy of sharing a meal with loved ones.

Categories

| Chicken Recipes | Chili Powder Recipes | Dal Recipes | Garam Masala Recipes | Hooked On Heat | Indian Meat Dishes | Indian Recipes | Yogurt Recipes |

Recipes with the same ingredients