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Tandoori Chicken Recipe

I’m a big fan of Indian food. I grew up on it so it’s in my blood. Homestyle Indian, mind you. Not what you get in restaurants. Tandoori chicken was always going on. It’s the Indian equivalent of a backyard barbecue. That’s why I don’t understand why it’s never very good in restaurants. My parents had a backyard grill. Restaurants have a tandoor oven. They should win. Makes no sense.

Maybe it’s because my parents cooked over charcoal. Maybe it’s a happy filter I put on my childhood. I don’t know. But I do know I can make better tandoori chicken at home and so can you. Charcoal grills help a lot. It will work with gas but it won’t have that charcoal magic to push it over the top.

Tandoori Chicken
Serves 4
A few things to consider. Don’t use acidic ingredients for long marinates. Yoghurt and lemon are great for short marinations. If you use them for more than an hour or two you get mushy chicken. You have no hope if you put chicken in lemon for 24 hours. This is where I think the restaurants are falling down.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
1097 calories
7 g
454 g
49 g
149 g
11 g
563 g
1646 g
1 g
0 g
32 g
Nutrition Facts
Serving Size
563g
Servings
4
Amount Per Serving
Calories 1097
Calories from Fat 441
% Daily Value *
Total Fat 49g
76%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 21g
Cholesterol 454mg
151%
Sodium 1646mg
69%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 1g
Protein 149g
Vitamin A
15%
Vitamin C
10%
Calcium
11%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3-4 lb chicken
  2. tandoori marinade -
  3. 1 Tbsp cumin powder
  4. 1 Tbsp corriander powder
  5. 2 tsp hot curry powder
  6. 1 tsp turmeric
  7. 1 Tbsp dried fenugreek leaves aka kasoor methi
  8. 2 tsp salt
  9. 1 tsp mint sauce
  10. 2 tsp mild kashmiri chili powder
  11. 1 Tbsp chopped coriander leaf/stem
  12. 1 Tbsp Patak's tandoori paste optional
  13. 1 Tbsp garlic ginger paste
  14. 3 Tbsp oil
  15. 4-6 Tbsp water to make a runny paste
  16. pinch red food colouring
  17. Juice of 1/2 lemon
Instructions
  1. Combine all the ingredients except the water and the lemon juice.
  2. Add water, a bit at a time until you get a consistency like the picture.
  3. Marinate meat at least an hour and up to 12. Add the lemon juice just before cooking.
  4. Cut the chicken into 10 pieces. Quarter the chicken. Cut the drumstick from the thigh. Cut the wings off the breasts. Halve the breasts. Remove the skin from the breasts, drumsticks and thighs. Leave the skin on the wings.
  5. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
  6. Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
  7. Remove chicken from marinade.
  8. Grill the chicken over indirect heat until almost done - around 20-25 minutes. This depends on how hot your grill is so use your instant read thermometer and cook to about 155F.
  9. Brush with a bit of oil or ghee.
  10. Move the chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.
Notes
  1. Find dried fenugreek leaf or kasoor methi at any Indian food store. It's a key flavour to many indian dishes so if you like to cook Indian, it's good to have on hand.
  2. I used food colouring for this marinade. Other than colour it adds nothing. It's messy as well and you have to use gloves to handle the chicken. I normally leave it out.
  3. If you don't have, or can't get a mild kashmiri chili powder, substitute 1/2 tsp cayenne plus 1 1/2 tsp paprika.
  4. This marinade makes enough for one chicken plus four chicken thighs.
Adapted from glebekitchen
beta
calories
1097
fat
49g
protein
149g
carbs
7g
more
Adapted from glebekitchen
Foodietummy https://foodietummy.com/

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