Tandoori chicken is the most popular and tasty Indian dish, in my opinion the most popular and tasty Indian dish ever. It is said that the tandoori chicken dates back to the Mughal period while others say it was invented at Moti Mahal, Peshawar by Kundan Lal Gujral, before the partition of India. It features chicken marinated in yoghurt and spices. The marinade helps to tenderize , spice and flavour up the chicken Traditionally, the chicken is then cooked in a tandoor, which is a clay oven. This easy Indian recipe helps you make incredibly tender, juicy, moist and outrageously delicious tandoori chicken.
Ingredients
- 2 pounds chicken quarters
- 1 cup plain yogurt
- 1 tbsp. olive oil
- 1 tsp smoked paprika or kashmiri chilli
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp cinnamon
- 1 tsp cumin
- 2 cloves garlic(minced)
- 1 inch ginger(minced)
Procedure
This tandoori chicken recipe is a pretty easy baked recipe for everyone who doesn’t have a traditional tandoori sitting somewhere in their kitchen and it is made with accessible ingredients from scratch.
- Add the yogurt (plain greek yogurt or natural yogurt but not flavoured yogurt) to mixing bowl. Add the spices, freshly minced ginger and garlic (to give a great and tasty flavour), and olive oil.
- Preheat oven to 2000c or 400f.
- Pat dry the chicken pieces and put them in the marinade( I prefer using chicken leg quarters because they are flavourful and have the bone intact). Mix well to get the chicken completely coated and let it sit for at least 10mins. Use even sized chicken pieces or parts ,if not cook them in batches.
- Remove the chicken from the yogurt mixture and shake off the excess marinade then Place the chicken on the wire rack. Do not overcrowd the rack so all the chicken pieces brown well on all sides.
- Bake for 25-30 minutes or until the chicken is nicely charred and cooked through.
- This tandoori chicken can be served with flat breads, saffron rice or side salads.
Enjoy this finger licking good recipe!
