Tandoori Chicken
Tandoori Chicken is a very popular Indian roasted chicken dish that is marinated in yoghurt and lots of different spices. A very hot and spicy chicken dish but versions outside India had been toned down to be more palatable. Original version uses a lot of turmeric and ground chillies to achieve that distinctive red orange colour but due to Westernization and mellowing down of flavours food colouring is now used. Like naan, this dish is also cooked in a tandoor (clay oven) in very hot temperatures which reaches 480C it is where it got its name as well.
The origin of this dish is attributed to Kundan Lal Gujral who ran a restaurant called Moti Mahal in the 1920′s in Peshawar (now in Pakistan). But do to the its separation to India Gujral moved his restaurant in Delhi and it is where the tandoori chicken got famous as during that time it was only the naan’s that are cooked in the tandoor. He started cooking chicken in that clay oven to keep his patrons interested in the techniques he used for cooking. The style and recipe became really popular even Jawaharlal Nehru the first Prime Minister of India during that period made it a regular dish served on official banquets where foreign dignitaries are invited.
A real classic Indian dish which is enjoyed best using the classic style which is super-hot and spicy. Was lucky to try some in Malaysia where they don’t tone down the spices as that what really defines a tandoori chicken, I tried some here in New Zealand but the taste is so much mellowed down. I suggest you try this one out but if it is too hot and spicy for you make it as an appetizer and consume in small amounts.
Ingredients
8-10 pcs chicken legs, skinned
1 cup plain yogurt
juice from 2 lemons
6 cloves garlic, minced
1 tbsp grated ginger
1 tbsp paprika
1 tbsp turmeric
1 tbsp ground cumin
1 tsp ground coriander
2 tsp cayenne, adjust this one to your liking
1/2 tsp ground cardamom
1/2 tsp ground cloves
freshly ground black pepper
salt
oil
Method
1. In a bowl mix together yogurt, lemon juice, garlic, ginger, paprika, turmeric, cumin, coriander, cayenne pepper, cardamom, cloves, freshly ground black pepper and salt.
2. Prick chicken meat with a fork then place it on the bowl with the marinade, rub well the chicken with the marinade then cover the bowl and marinate for at least 8 hours.
3. Remove chicken from the fridge then pour 1/4 cup of oil over the marinade, mix it well then place on a roasting pan. Reserve any remaining marinade.
4. Bake in a 220C preheated oven for 15 minutes on one side then brush again chicken with the leftover marinade then lower the heat to 200C then bake the other side for a further 10-15 minutes or until juices run clear.
I really really like how you always include a background information on what you make! It’s really interesting!
I haven’t had tandoori chicken in such a long time. I LOVE THIS recipe. Now I can’t wait to make this, this weekend.
I love tandoori chicken! Your recipe sounds incredible.
Mandy
Have a happy day.
It looks really appetizing! Thank you for the recipe.
Yummy yummy chicken dish, love it very much, served with some mint sauce, all the more delicious.
I’ve not made many Indian dishes, but this is absolutely tempting me! I love the combination of flavors and the resulting color of the chicken is gorgeous!
What a great post. We are fortunate enough to have friends who introduced us to true tandoori chicken many years ago. We’re a country apart these days and you made me miss them with one beautiful photo. My sons will love me for making your recipe!
Nice dish right here Raymond. I’ve always been a fan of Tandoori chicken
Looking forward to making this recipe. Thanks for sharing this post!
No question I’ll be trying this recipe! Tandoori chicken is a favorite in our household and this looks like a winning version of it. Thank you!
Such a classic! Great recipe.
Nothing quite like a perfectly cooked tandoori chicken. Looks fantastic!
Raymund, I am looking forward to making this when I’m back in my kitchen again. I never used to eat “spicy” when I was younger but have been working at it over the years and now REALLY enjoy the addition of chillies etc.
We build up the heat regularly and my tolerances levels are ever growing. Yum!
I love the variety of dishes you cook at your house! It has to be so much fun. Tandoori is on my list of things to make. Yours looks incredibly delicious…that color! Yum!
i like the brownness of the chicken, Raymund. Perfectly done!
It’s funny- I had never heard of marinading things in yogurt before (I’m a vegetarian, but don’t know what else my excuse is), but then today I saw a marinaded tofu kabob recipe and then this! What are the odds?
Love your recipe for tandoori chicken. I’m going to give yours a shot because I’ve found the same problem. Anytime I get it at a restaurant here in the states it’s very muted and not as flavorful. This recipe, on the other hand, looks like it would have a ton of flavor and spice
looked similar to our lechon manok but indian style… yum
Mmm, can’t wait to try this one!
ah ah my fav dish !!! yummy !!
Today is Sunday my husband and i plan to cook tandoori chicken in Restaurant style inspired by food network, so i started with google search for tandoori chicken at home i found many recipe every thing about authentic of cooking tandoori chicken