Delicious Tandoori Chicken Recipe – Step by Step Guide: Tandoori chicken is a traditional Indian dish that tastes great thanks to the smoky smell from the tandoor (clay oven) and the sour marinade.
Delicious Tandoori Chicken Recipe – Step by Step Guide
It is a favorite in Indian food and is loved all over the world for its deep flavor and bright color. This blog post will show you how to make tandoori chicken, give you some tips for getting the best results, talk about its health benefits, and give you notes on how to serve it.
Ingredients
For the Marinade
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red food coloring (optional, for traditional red color)
For the Chicken:
- 4 large chicken thighs and drumsticks, skin removed
- 2 tablespoons vegetable oil
Instructions
Put the ginger-garlic paste, ground cumin, ground coriander, turmeric, garam masala, smoked paprika, chili powder, salt, black pepper, and food coloring, if using, into a large bowl.
Make sure to mix the ingredients well until they are all well combined. Cut the chicken into small pieces so that the marinade can get inside.
Make sure that every piece of chicken is well covered with the marinade before adding it. Put the bowl in the fridge for at least 4 hours, or better yet, overnight.
Cover it with plastic wrap. This lets the flavors really soak into the chicken. Warm the oven up to 400°F (200°C) if you’re using one.
Heat up the grill to medium-high if you’re going to use one. Follow the manufacturer’s instructions for heating up a tandoor if you have one.
Take the chicken out of the marinade and let any extra drip off. Either put the chicken on a baking sheet lined with foil or on the grill itself.
Use vegetable oil to brush on it to help it crisp up and keep it from sticking. In the oven, bake the chicken for 25 to 30 minutes, flipping it over once, until it’s fully cooked and the edges are slightly charred.
Grill: Cook for 15 to 20 minutes, turning every now and then, until fully cooked and charred in spots.
Tangy chicken served hot with lemon wedges, sliced onions, and fresh cilantro. It goes well with rice, naan, or a simple green salad.
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Delicious Fresh Turmeric Tea Recipe – Learn With Experts
Tips for Perfect Tandoori Chicken
Don’t skimp on the yogurt. Full-fat yogurt makes the chicken more tender and gives the marinade a creamy texture.
Longer: Let the chicken sit in the marinade for at least 8 hours or overnight for the best taste. The flavors get stronger as the marinating time goes on.
Char for Authenticity: You want the chicken to have a little char on it. It gives the chicken the real smoky flavor that is typical of tandoori chicken.
Change the Spices to Your Taste: You can change the spices in the marinade to suit your taste and how much heat you can handle.
Oil to Make It Crispy: Putting on a light coating of oil before cooking helps make the outside crispy.
Notes
Storage: You can keep tandoori chicken that you don’t need for up to three days in the fridge in an airtight container. Before serving, heat it up again in the oven or microwave.
Variations: For different tastes, you can use the same marinade on fish or lamb instead of chicken. Change the cooking times as needed.
Vegetarian Option: For a vegetarian option, you can use paneer or tofu instead of chicken. Marinate and cook the same way, but shorten the cooking time to keep it from getting too done.
Nutritional
- Calories: 250
- Protein: 26g
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 600mg
