Tandoori Chicken

Tandoori Chicken has become a symbol of Indian cuisine around the world. Fortunately, you don’t necessarily need a tandoori oven – you can cook it in a home oven. You can also buy the spice mix or ‘masala’ for Tandoori Chicken ready-made in the supermarket. If you make your own spice mix, make a good batch and you can give it to the friends as a tasty gift.

Tandoori Chicken

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A tandoori oven is a cylindrical, vertical oven made of clay, where food is cooked at high temperature in a charcoal fire. This method of cooking dates back to ancient times, but the tandoori is still a very popular tool in South Asian kitchens.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 484 kcal

Ingredients

  

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• 1 whole chicken or 4 chicken thighs
• 2 tablespoons yoghurt
• 2 tablespoons fresh coriander
• 2 limes

Tandoori spice mix

• 1 piece ginger peeled
• 5 cloves garlic peeled
• 4 fresh red chillies seeds removed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander seeds
• 1 tablespoon tamarind paste
• 1 teaspoon garam masala
• 1 tablespoon tomato puree
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 lime juice
• red food colouring in desired amount optional

Instructions

 

• Grind the tandoori seasoning in mortar. Mix 2 tablespoons of the prepared spice mix with 2 tablespoons of yoghurt.
• Using a sharp knife, make deep incisions in the surface of the chicken and gently rub the seasoning mixture deep into the flesh and under the skin of the bird.
• Marinate the chicken in the refrigerator for at least an hour. Better it will be if you can keep it in the marinade overnight.
• Set the oven on full heat.
• Place the chicken in the baking dish, skin side up. Put the chicken in the oven, on the middle rack. Drop the heat on 180C.
• Bake the tandoori chicken for just under an hour at 180C. The thighs will come out quicker, in about half an hour and the oven can be bit hotter; 210C degrees. The chicken should get a good colour and the skin needs to be crispy.
• While cooking, brush with the sauce. Test for doneness at the end of cooking by poking a hole in the thick part of the meat. If the juices come out clear, the chicken is cooked.
• Serve the Tandoori Chicken garnished with fresh coriander and lime.

Nutrition

Calories: 484kcalCarbohydrates: 17gProtein: 38gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 144mgSodium: 1312mgPotassium: 672mgFiber: 3gSugar: 7gVitamin A: 780IUVitamin C: 82mgCalcium: 86mgIron: 4mg

Keyword Chicken

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Last Updated on January 14, 2025 by Flavorado

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