Tandoori chicken is a dish made with roasted chicken, various spices and yoghurt. The dish is popular in Indian and Southern Asian cultures. The chicken is seasoned and marinated in the yoghurt for several hours before cooking. Traditionally, Kashmiri red chilli powder and paprika is used to colour the tandoori red, and turmeric is added to give it an orange hue. If the colour isn't strong enough, use red and yellow food colouring to tint the tandoori chicken. The chicken is normally cooked in a clay oven, called a tandoor, or on a hot grill.
Remove the skin from the chicken. Cut the chicken into pieces slightly larger than bite-size. Cut a slit down the length of each piece.
Put the chicken in a non-reactive shallow dish. Season with lemon juice and salt.
Mix the yoghurt, garlic, ginger, onions, garam masala and cayenne pepper in a bowl. Stir until smooth.
Add the turmeric, paprika and chilli powder. Mix until the mixture is an even, dark reddish-orange colour.
Use a brush to spread the yoghurt mixture over the chicken. Cover with foil and chill for 12 to 24 hours
Remove the chicken from the refrigerator and bake for 30 minutes at 232 degrees C.
Things you need
- 2lbs. chicken
- Juice of 1 lemon
- 1¼ cup plain yoghurt
- ½ diced onion
- 1 minced garlic clove
- 1 tsp grated ginger
- 2 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1/2 tbsp paprika
- 1 tsp chilli powder
- Shallow dish
- Aluminium foil
- "The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything (Cooking))"; Monica Bhide; 2004
- "Monday-to-Friday Chicken"; Michèle Urvater; 1998
- "How to Grill: The Complete Illustrated Book of Barbecue Techniques"; Steven Raichlen; 2001
- "Tandoori Cooking in the Oven"; Nita Mehta; 2002
- "From Mom with love: Complete Guide to Indian Cooking and Entertaining"; Pushpa Bhargava; 2010