Tandoori Chicken, a renowned dish originating from the Indian subcontinent, is cherished worldwide for its exquisite blend of spices and tender, succulent meat. The dish owes its name to the traditional clay oven called a tandoor, where it is traditionally cooked. With its vibrant red hue and tantalizing aroma, Tandoori Chicken has become a staple in Indian cuisine, and its popularity continues to soar globally. Let’s embark on a culinary journey to explore the intricacies of preparing this beloved dish
Recipe
- 1 whole chicken, skin removed and cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 2 tablespoons Tandoori masala (readily available in stores or homemade)
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions:
- Marination:
- In a large mixing bowl, combine plain yogurt, lemon juice, ginger-garlic paste, Tandoori masala, red chili powder, ground cumin, ground coriander, turmeric powder, and salt.
- Mix the marinade well until it forms a smooth paste-like consistency.
- Add the chicken pieces to the marinade, ensuring they are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse into the chicken.
- Preparing the Tandoori Chicken:
- Preheat your oven to 425°F (220°C). If you have a tandoor oven, preheat it as per manufacturer’s instructions.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
- Place the skewered chicken on a baking tray lined with aluminum foil, or if using a tandoor oven, arrange them in the tandoor.
- Drizzle vegetable oil over the chicken pieces to keep them moist during cooking.
- Place the baking tray in the preheated oven and cook for 25-30 minutes, or until the chicken is cooked through and has a slightly charred appearance. If using a tandoor oven, cooking time may vary, typically taking around 10-15 minutes.
- Occasionally baste the chicken with the remaining marinade or oil while cooking to enhance its flavor and keep it moist.
- Serving:
- Once the Tandoori Chicken is cooked to perfection, remove it from the oven or tandoor.
- Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.
- Tandoori Chicken pairs wonderfully with naan bread, rice, or a refreshing side salad.
- Enjoy the burst of flavors and tender texture of this iconic dish with your family and friends.
Conclusion:
Tandoori Chicken exemplifies the rich culinary heritage of the Indian subcontinent, delighting taste buds with its vibrant flavors and aromatic spices. While traditionally cooked in a tandoor oven, this recipe provides a convenient alternative for preparing it in a standard kitchen oven, ensuring that anyone can savor the authentic taste of Tandoori Chicken at home. So, gather your ingredients, fire up your oven, and embark on a culinary adventure to experience the irresistible allure of Tandoori Chicken.
