Tandoori chicken, a celebrated Indian dish, is a masterpiece of flavor and technique. Marinated in a mixture of yogurt and a medley of spices, including cumin, coriander, turmeric, and cayenne pepper, this dish carries a bold and aromatic profile.

Description:

The name "tandoori" originates from the traditional clay oven, called a tandoor, used for cooking. After marinating, the chicken is threaded onto skewers and cooked inside the tandoor. The intense heat of the tandoor sears the exterior, while the yogurt-based marinade keeps the meat tender and moist. This process imparts a distinctive smoky flavor and vibrant red hue to the chicken.

Tandoori chicken is often served with cooling accompaniments like mint chutney and naan bread. It's a popular appetizer or main course in Indian cuisine, appreciated for its balance of heat and coolness, spice and creaminess.

Whether enjoyed in an upscale restaurant or a casual street food stall, tandoori chicken is a culinary testament to the artistry of Indian cooking, captivating taste buds with its bold flavors and captivating aroma.

Nutrition Facts

Calories: 500

Protein: 100 gm

Fat: 150 gm

Carbohydrates: 400 gm

Cooking timing and servings

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4

Recipe

Certainly! Here's a basic recipe for Tandoori Chicken:

Ingredients:

For the Marinade:
- 4 bone-in, skinless chicken pieces (legs and/or thighs)
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika or Kashmiri red chili powder (for color)
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt, to taste
- Juice of 1 lemon
- 2 tablespoons vegetable oil

For Garnish (Optional):
- Lemon wedges
- Fresh cilantro leaves
- Sliced onions

Instructions:

1. Prepare the Chicken:
- Clean and wash the chicken pieces thoroughly. Pat them dry with paper towels and make 2-3 deep slashes on each piece. This allows the marinade to penetrate.

2. Prepare the Marinade:
- In a large bowl, combine yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, paprika or red chili powder, cayenne pepper, salt, lemon juice, and vegetable oil. Mix well to form a smooth marinade.

3. Marinate the Chicken:
- Place the chicken pieces in the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or a lid.
- Refrigerate for at least 4 hours, but overnight marination is ideal for the best flavor.

4. Preheat the Grill or Oven:
- If using a grill, preheat it to medium-high heat. If using an oven, preheat it to the highest broil setting.

5. Cook the Tandoori Chicken:
- If using a grill, thread the marinated chicken pieces onto skewers. Grill for about 15-20 minutes, turning occasionally until the chicken is cooked through and has a nice char.
- If using an oven, place the chicken pieces on a baking sheet lined with foil. Broil for about 20-25 minutes, turning once or twice until the chicken is cooked and slightly charred.

6. Serve:
- Transfer the tandoori chicken to a serving platter. Garnish with lemon wedges, fresh cilantro leaves, and sliced onions if desired.

Enjoy your homemade tandoori chicken! It pairs wonderfully with naan bread, rice, or a cooling cucumber yogurt raita.

Ingredients

Chicken

1 piece

Curd

200 gm