Tandoori Chicken I

Tandoori Chicken I Recipe from Punjab - Ingredients and Method

Region / culture: Punjab | Preparation time: 6 hours | Cooking time: 30 minutes | Servings: 4

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 using a regular oven or grill. The marinade for Tandoori Chicken typically includes yogurt, spices, and herbs, giving the chicken a tender texture and delicious taste.

History

Tandoori Chicken originated in the Indian subcontinent, with roots in the Punjab region. It is believed to have been created by the Punjabi people, who used traditional clay ovens to cook marinated chicken. The dish gained popularity in the 20th century and is now enjoyed worldwide for its unique flavor profile.

Ingredients

3 lb (1.36 kg) of chicken
2 inches of ginger
5 – 6 cloves of garlic
1 – 2 green chillies
red chile powder to taste
2 tbsp of oil
1.5 tsp of salt
2 cups of curd
0.5 tsp of red color

How to prepare

Skin the chicken, wash it, and pat it dry.
In a mixer, blend ginger, garlic, and green chillies to make a paste.
Marinate the chicken in this ginger-garlic paste along with curd, salt, red color, and red chili powder. Keep it in the fridge for 5-6 hours.
Place the marinated chicken in a flat-bottomed pan and cook it on high heat until the liquid partially dries off.
Cover the pan and simmer for 20-30 minutes, or until the chicken is tender.
Sprinkle garam masala and chaat masala over the chicken.
Serve hot, garnished with onion rings, green chillies, and lemon halves.

Variations

Use boneless chicken thighs or drumsticks for a different texture.
Add a squeeze of lemon juice before serving for a tangy twist.
Experiment with different spice blends to customize the flavor profile.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 5-6 hours to allow the flavors to fully develop.

- Use a flat-bottomed pan to cook the chicken evenly and prevent burning.

- Adjust the amount of red chili powder to suit your spice preference.

- Garnish the Tandoori Chicken with fresh onion rings, green chillies, and lemon halves for a vibrant presentation.

Serving Suggestions

Serve Tandoori Chicken with naan bread, rice, or a fresh salad for a complete meal. Pair it with mint chutney or raita for added flavor.

Cooking Techniques

Cooking the chicken on high heat initially helps to seal in the juices and create a crispy exterior.

- Simmering the chicken on low heat allows it to cook through evenly and become tender.

Ingredient Substitutions

Greek yogurt can be used as a substitute for regular yogurt in the marinade.

- Turmeric powder can be used instead of red color for a natural yellow hue.

Make Ahead Tips

Marinate the chicken overnight for maximum flavor. You can also prepare the ginger-garlic paste in advance to save time.

Presentation Ideas

Arrange the Tandoori Chicken on a platter with fresh herbs and lemon wedges for an eye-catching presentation. Serve it with colorful side dishes for a visually appealing meal.

Pairing Recommendations

Pair Tandoori Chicken with a light and refreshing beverage like a mint lassi or a cold beer. For a complete Indian meal, serve it with vegetable biryani and mango chutney.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 10% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains dairy (yogurt)

Summary

Tandoori Chicken is a high-protein dish with moderate amounts of fat and carbohydrates. It is a good source of iron and vitamin C, making it a nutritious choice for a balanced diet.

Summary

Tandoori Chicken is a flavorful and aromatic dish that is perfect for special occasions or weeknight dinners. With a few simple ingredients and cooking techniques, you can recreate this classic Indian recipe at home and impress your family and friends. Enjoy the bold flavors and tender texture of Tandoori Chicken with your favorite side dishes for a memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. I remember it like it was yesterday, even though it was many years ago. It all started when I was a young girl, just learning my way around the kitchen. My mother had always been a great cook, and I was eager to follow in her footsteps.

One day, a family friend came over for dinner and brought with her a dish that I had never seen before. It was a vibrant red color, with a tantalizing aroma that filled the room. I asked her what it was, and she told me it was Tandoori Chicken. I had never heard of it before, but I was eager to learn more.

She explained to me that Tandoori Chicken is a traditional Indian dish that is marinated in a mixture of yogurt and spices, then roasted in a tandoor, a clay oven. The result is a dish that is tender and flavorful, with a slight smoky taste from the tandoor. I was fascinated by the process and begged her to teach me how to make it.

She graciously agreed, and over the next few hours, she walked me through the steps of making Tandoori Chicken. We started by marinating the chicken in a mixture of yogurt, ginger, garlic, and a blend of spices including cumin, coriander, and chili powder. The smell of the spices filled the kitchen, and I knew this dish was going to be something special.

After marinating the chicken for several hours, we threaded it onto skewers and placed it in the oven to roast. As it cooked, the aroma filled the house, making my mouth water in anticipation. When it was finally done, we took it out of the oven and served it with a side of naan bread and a cooling cucumber raita.

The first bite of Tandoori Chicken was a revelation. The flavors exploded in my mouth, with the tanginess of the yogurt and the warmth of the spices coming together in perfect harmony. I couldn't believe that I had made something so delicious, and I knew that this recipe was going to become a staple in my kitchen.

Over the years, I have made Tandoori Chicken countless times, each time tweaking the recipe to make it my own. I have shared it with friends and family, who have all raved about its flavor and begged me for the recipe. I have even entered it into cooking competitions, where it has won me numerous awards.

But no matter how many times I make Tandoori Chicken, the memory of that first time will always hold a special place in my heart. It was the dish that sparked my love for cooking and introduced me to the wonderful world of Indian cuisine. And for that, I will always be grateful.