Tandoori chicken is a hugely popular North Indian dish consisting of roasted chicken prepared with yogurt and various spices. The name comes from the type of cylindrical clay oven (tandoor) in which the dish is traditionally prepared. However to make it at home, you can simply use the grill/oven.
I don’t recommend this dish with chicken breasts; they’ll dry out too easily. You can use the chicken legs/drumsticks for the recipe. The pieces should be skinless. Here’s the recipe for amazing Tandoori Chicken dish.
3 Tbsp olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant ( 2-3 minutes). Let cool completely.
2 . Whisk in the spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
3 . Coat the chicken in the marinade, cover and chill for at least an hour or two.
4. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If you are using a gas grill, just turn on one-half of the burners. Take the chicken out of the marinade and shake off the excess mix. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
5 . Turn the chicken so it is brown on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving.Serve with Indian flat bread /bowl of rice or smashed potatoes.