Tandoori Chicken is a classic Indian dish renowned for its vibrant flavors and aromatic spices. Marinated in a blend of yogurt and tandoori spices, this dish is cooked to perfection, resulting in tender, juicy chicken with a smoky char. Ideal for a weekend barbecue or a festive dinner.
Ingredients of Tandoori Chicken
- Chicken: 4 bone-in, skinless chicken thighs or drumsticks
- Yogurt: 1 cup plain Greek yogurt
- Tandoori Masala: 2 tablespoons (available at Indian grocery stores)
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Ground Turmeric: 1/2 teaspoon
- Ground Ginger: 1 teaspoon
- Garlic Paste: 1 tablespoon
- Ginger Paste: 1 tablespoon
- Lemon Juice: 2 tablespoons
- Salt: 1 teaspoon, or to taste
- Cilantro: for garnish (optional)
- Lemon Wedges: for serving
Steps
1. Prepare the Marinade: In a large mixing bowl, combine the plain Greek yogurt, tandoori masala, ground cumin, ground coriander, paprika, ground turmeric, and ground ginger. Add the garlic paste, ginger paste, and lemon juice. Mix well until you have a smooth, well-blended marinade. Season with salt according to your taste preferences.
2. Marinate the Chicken: Add the chicken pieces to the bowl, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the spices to penetrate the chicken and enhances the flavor.
3. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper.
4. Cook the Chicken: For grilling, place the marinated chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is charred to your liking. For baking, arrange the chicken on the prepared baking sheet and bake for about 30-35 minutes, or until fully cooked and slightly charred. You can also broil the chicken for an additional 2-3 minutes to achieve a crispy exterior.
5. Serve: Remove the chicken from the grill or oven and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges. Enjoy with naan bread, rice, or a side of your choice.
Tips for Variation
- Spice Level: Adjust the amount of tandoori masala to suit your heat preference. For a milder version, use less masala or opt for a mild blend.
- Vegetarian Option: Substitute chicken with paneer or tofu for a vegetarian twist. Ensure to marinate and cook according to the same steps.
- Smoky Flavor: For an authentic smoky flavor, add a few drops of liquid smoke to the marinade or use a charcoal grill.
- Yogurt Alternatives: If Greek yogurt is unavailable, regular plain yogurt can be used, but Greek yogurt will give a thicker marinade.
Macros
- Calories: 280
- Protein: 25g
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 1g
Frequently Asked Questions for Tandoori Chicken
- Can I use boneless chicken for this recipe?
- Yes, you can use boneless chicken breasts or thighs. Adjust the cooking time as boneless chicken cooks faster than bone-in pieces.
- What can I serve with Tandoori Chicken?
- Tandoori Chicken pairs well with naan bread, basmati rice, raita (yogurt sauce), or a fresh salad.
- How can I make this dish spicier?
- Increase the amount of tandoori masala or add finely chopped green chilies to the marinade for extra heat.
- Can I cook Tandoori Chicken in an air fryer?
- Yes, you can air fry Tandoori Chicken. Preheat the air fryer to 380°F (193°C) and cook the chicken for about 20-25 minutes, flipping halfway through.
Tandoori Chicken: A Flavorful Journey
Ingredients
- Chicken: 4 bone-in skinless chicken thighs or drumsticks
- Yogurt: 1 cup plain Greek yogurt
- Tandoori Masala: 2 tablespoons available at Indian grocery stores
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Ground Turmeric: 1/2 teaspoon
- Ground Ginger: 1 teaspoon
- Garlic Paste: 1 tablespoon
- Ginger Paste: 1 tablespoon
- Lemon Juice: 2 tablespoons
- Salt: 1 teaspoon or to taste
- Cilantro: for garnish optional
- Lemon Wedges: for serving
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the plain Greek yogurt, tandoori masala, ground cumin, ground coriander, paprika, ground turmeric, and ground ginger. Add the garlic paste, ginger paste, and lemon juice. Mix well until you have a smooth, well-blended marinade. Season with salt according to your taste preferences.
- Marinate the Chicken: Add the chicken pieces to the bowl, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the spices to penetrate the chicken and enhances the flavor.
- Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper.
- Cook the Chicken: For grilling, place the marinated chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is charred to your liking. For baking, arrange the chicken on the prepared baking sheet and bake for about 30-35 minutes, or until fully cooked and slightly charred. You can also broil the chicken for an additional 2-3 minutes to achieve a crispy exterior.
- Serve: Remove the chicken from the grill or oven and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges. Enjoy with naan bread, rice, or a side of your choice.