Tandoori Chicken

Serves: 2 hungry people or 4 regular people

Difficulty: Easy

My website wouldn’t be complete if it didn’t have a recipe for Tandoori Chicken on it, so here it is!

There are so many versions on what Tandoori Chicken should be, and what colour it should be, but really it is a simple marinade that is rubbed on and cooked in a big clay oven (tandoor) and it certainly doesn’t have to be bright red in colour. And this marinade can be used on pretty much anything.

Ingredients

  • 2 tablespoons plain thick yoghurt
  • 2 teaspoons garam masala powder
  • 1/2 teaspoon chilli powder, or more if you like it hot
  • 1/2 teaspoon turmeric powder (optional)
  • 1 1/2 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon salt, to taste
  • 4 - 8 chicken joints, thighs/legs/wings, skin removed and meat slashed

Method

1. In a bowl make the tandoori marinade by mixing together the yoghurt, garam masala powder, chilli powder, turmeric powder (if using), garlic paste, ginger paste and salt.

2. Taste the marinade and adjust the salt and chilli if you like.

3. Add the chicken joints and rub it all over making sure you rub it well into the deep slits you have made. Cover and leave to marinade in the fridge for a few hours, or even overnight, if you have time.

4. Preheat the grill, griddle or BBQ and cook the tandoori chicken making sure you move it often to char all sides. Make sure it is cooked through before serving it with a cooling raita, some extra lime wedges for squeezing and a few slivers of freshly sliced onion.


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