TANDOORI CHICKEN

Tandoori Chicken takes its name from the classic clay ovens known as Tandoors. Succulent chicken, marinated in a blend of yogurt and aromatic spices, is threaded onto skewers and gently roasted to perfection in the Tandoor. For those recreating this culinary delight at home, an oven or grill can also be used. Whether served as a flavourful side dish or savoured on its own, Tandoori Chicken pairs wonderfully with a crisp salad and a refreshing coriander mint chutney. Indulge in the rich flavours of this iconic dish!

Serves: 6 people | Prep : 15 mins | Cooking : 30 mins

Health Hack: This dish is a great source of protein and vitamins. ‘Garam masala’ has Ayurvedic properties and helps with boosting immunity, promoting weight loss and digestion.

Fresh Ingredients

Chicken - 1 kg (skinned thighs and drumsticks on the bone)
Lemon juice - 3 tbsp.
Hung yogurt - 200 grams normal yogurt (hung in muslin cloth)
Ginger - garlic paste - 2 tbsp.
Chickpea or Gram flour - 1 tbsp.

Spices

Kashmiri chilli powder - 1 ½ tbsp.
Garam masala powder - ½ tsp.
Salt – To taste.
Vegetable Oil - 1 tbsp.

Step 1

Pierce the cleaned chicken pieces with a fork. Mix one tbsp. Kashmiri red chilli powder with one tbsp. lemon juice and salt and apply the mixture to the chicken. Set aside for half hour.

Step 2

For the marinade, first tie up the yogurt in a muslin cloth and leave to hang (I hang mine on the kitchen tap over the sink) for 15-20 minutes. Remove the thick hung yogurt put into a bowl.

Step 3

To the yogurt, add the remaining Kashmiri red chilli powder, ginger-garlic paste, remaining lemon juice, garam masala powder, chickpea flour, oil and salt (to taste). Mix well.

Step 4

Apply the above mixture all over the chicken and marinate for 3-4 hours in the fridge.

Step 5

Thread the chicken onto skewer or place in a baking tray and grill in a preheated oven at 200-220°C. Keep turning the skewers to brown the chicken evenly. Cook for 25-30 minutes or until cooked.