Tandoori Chicken
Authentic Tandoori Chicken Recipe from India - Perfect for Any Occasion
Introduction
Tandoori Chicken is a popular Indian dish known for its vibrant red color and bold flavors. This dish is traditionally cooked in a tandoor, a cylindrical clay oven, but can also be prepared on a grill or in a conventional oven. The marinade is what gives Tandoori Chicken its signature taste, with a blend of yogurt, spices, and lemon juice infusing the chicken with a tangy and aromatic flavor.
History
Tandoori Chicken originated in the Punjab region of India and Pakistan, where it was traditionally cooked in a tandoor. The dish was popularized in the West in the 20th century and has since become a staple in Indian restaurants around the world. Tandoori Chicken is often served as an appetizer or main course, and is enjoyed for its smoky flavor and tender, juicy meat.
Ingredients
- 6 pieces (approx 1 lb (454 g)) chicken, washed and skinned drumsticks
Marinade
- 1.5 cups yogurt, well beaten
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 0.25 tsp red chili powder
- 0.5 tsp paprika
- 1 tbsp tandoori masala
- 1 tsp coriander powder
- salt, to taste
- 1 tbsp lemon juice
- 2 drops red food color (optional)
- ground green chili, to taste
Baste
- 0.5 cup lemon juice
- 0.5 tsp tandoori masala
- salt, to taste (optional)
- 2 drops red food color
How to prepare
- Wash the skinned chicken thoroughly and make 1-inch slits in it using a knife.
- Place the chicken in a gallon-sized zip lock bag and add the lemon juice.
- Mix well and let it marinate while preparing the marinade.
- Combine all the marinade ingredients in a bowl and mix thoroughly.
- Taste the marinade and adjust the salt and spices if necessary.
- Add the marinade to the chicken in the zip lock bag and mix well to ensure all pieces are coated.
- Store the chicken in the refrigerator to marinate overnight or for a minimum of 4 hours for best results.
- Preheat the grill to medium-high heat when ready to barbecue.
- Prepare the baste by mixing all the ingredients together.
- Spray some cooking oil on the grill to prevent the chicken from sticking.
- Using tongs, place the chicken on the grill and close the lid. Cook for 5 minutes.
- Flip the chicken, coat it with the baste, and continue cooking for a few minutes.
- Repeat flipping and basting a couple of times until the chicken is fully cooked.
- The chicken should cook for approximately 18-20 minutes in total.
- Transfer the cooked chicken to a platter.
- Allow the chicken to rest for a few minutes before serving to allow the juices to settle.
- Serve with mint chutney or pickled onions.
Variations
- Use boneless chicken thighs or breasts instead of drumsticks for a different texture.
- Add a pinch of garam masala or cumin powder to the marinade for extra flavor.
- Substitute Greek yogurt for regular yogurt for a thicker marinade.
Notes
- Chicken thighs also work very well for this recipe in combination with or as an alternative to the chicken drumsticks.
- You can use boneless chicken for the same recipe as well.
- Tandoori masala can be bought at any Indian grocery store of made at home.
Cooking Tips & Tricks
Make sure to marinate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Basting the chicken with the marinade while grilling will help keep it moist and flavorful.
- Serve Tandoori Chicken with naan bread, rice, or a side salad for a complete meal.
Serving Suggestions
Tandoori Chicken can be served with naan bread, rice, or a side salad. It pairs well with mint chutney, pickled onions, or raita.
Cooking Techniques
Grilling: Cook the marinated chicken on a grill over medium-high heat, flipping and basting as needed.
- Oven: Preheat the oven to 400°F (200°C) and bake the chicken for 25-30 minutes, or until cooked through.
Ingredient Substitutions
If you don't have tandoori masala, you can use a blend of cumin, coriander, and paprika as a substitute.
- Lemon juice can be replaced with vinegar or lime juice for a similar tangy flavor.
Make Ahead Tips
Marinate the chicken the night before and store it in the refrigerator until ready to cook.
- Prepare the marinade in advance and keep it in an airtight container for up to 3 days.
Presentation Ideas
Garnish the Tandoori Chicken with fresh cilantro, lemon wedges, or sliced onions for a colorful presentation. - Serve the chicken on a bed of lettuce or with a side of grilled vegetables for a visually appealing dish.
Pairing Recommendations
Pair Tandoori Chicken with a light and refreshing beer, such as a lager or pale ale.
- For a non-alcoholic option, try serving the chicken with a mango lassi or iced tea.
Storage and Reheating Instructions
Store any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in the microwave or oven until heated through, being careful not to overcook and dry out the meat.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
8g per serving
Fats
- Total Fat: 12g per serving
- Saturated Fat: 3g per serving
Proteins
- Protein: 25g per serving
Vitamins and minerals
Vitamin C: 10% of daily value per serving
- Iron: 8% of daily value per serving
Alergens
Contains dairy (yogurt)
Summary
Tandoori Chicken is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of vitamin C and iron, 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 delicious and satisfying meal that will impress your family and friends. Enjoy the bold flavors of Tandoori Chicken with a side of naan bread and some cooling raita for a complete Indian feast.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day and I was browsing through a stack of old cookbooks at a yard sale, when I stumbled upon a worn and tattered book with a colorful cover that read "Authentic Indian Cuisine". As I flipped through the pages, my eyes landed on a recipe for Tandoori Chicken that sounded absolutely mouth-watering.
I had always been curious about Indian cuisine, with its bold flavors and exotic spices. Growing up in a small town in the Midwest, my culinary experiences were limited to meatloaf and mashed potatoes. But as I got older, I became more adventurous in the kitchen, eager to try new and exciting dishes from around the world.
The recipe for Tandoori Chicken called for a marinade made with yogurt, lemon juice, garlic, ginger, and a blend of aromatic spices like cumin, coriander, and turmeric. The chicken was to be marinated for several hours, then grilled to perfection, resulting in tender, juicy meat with a smoky, charred flavor.
I was determined to recreate this dish in my own kitchen, so I purchased the cookbook and gathered all the necessary ingredients. I spent hours preparing the marinade, carefully measuring out each spice and mixing it with the creamy yogurt. The aroma that filled my kitchen was intoxicating, a heady blend of warm spices and tangy yogurt.
As I marinated the chicken, I couldn't help but feel a sense of anticipation. I had never tried Tandoori Chicken before, but I had heard rave reviews from friends who had sampled it at Indian restaurants. I was excited to see if my homemade version could live up to the hype.
Finally, it was time to grill the chicken. I preheated the grill, then carefully placed the marinated chicken pieces on the hot grates. The sizzle of the meat as it hit the grill was music to my ears, and I watched eagerly as it began to cook, the marinade caramelizing and forming a beautiful crust on the outside.
After a few minutes, I flipped the chicken over, revealing a gorgeous golden-brown color. The aroma wafting from the grill was mouth-watering, and I could hardly wait to taste the finished dish.
When the chicken was cooked through, I removed it from the grill and plated it, garnishing it with a sprinkle of fresh cilantro and a squeeze of lemon juice. The colors were vibrant and inviting, the flavors bold and complex. I took my first bite, and my taste buds exploded with happiness.
The chicken was tender and flavorful, with a perfect balance of spice and tang. The yogurt marinade had worked its magic, infusing the meat with a velvety texture and a rich depth of flavor. It was unlike anything I had ever tasted before, a culinary revelation that opened my eyes to the wonders of Indian cooking.
From that day on, Tandoori Chicken became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I was transported back to that hot summer day when I first discovered the recipe, and I felt a deep sense of gratitude for the diverse and delicious world of food that had been opened up to me.
Over the years, I have refined my recipe for Tandoori Chicken, tweaking the marinade here and adjusting the cooking time there. I have shared it with friends and family, passing on the tradition of this beloved dish to the next generation. And each time I make it, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.
So here it is, my recipe for Tandoori Chicken, a dish that holds a special place in my heart and on my table. I hope you enjoy it as much as I have, and that it brings a little taste of India into your own kitchen. Bon appétit!