Tandoori chicken
Tandoori Chicken - a flavorful and captivating recipe from Indian cuisine
Preparation time: 15 minutes
Marinating time: 4 hours (or overnight)
Baking time: 30 minutes
Total time: 4 hours 45 minutes
Servings: 4
Discover the magic of Indian flavors with this delicious tandoori chicken recipe. This dish will not only delight your taste buds but also transform any meal into an unforgettable experience. Tandoori chicken is perfect for a savory lunch or a special dinner, and the recipe is simple, even for beginners.
Ingredients:
- 1 kg chicken breast (or chicken thighs, if preferred)
- 200 g natural yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 tablespoons tandoori masala (store-bought or homemade)
- 2 cloves garlic, crushed
- 1 small piece of fresh ginger, grated (about 1 cm)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh coriander, chopped (for garnish)
To make tandoori masala at home, mix the following ingredients:
- 2 tablespoons paprika
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper (optional, for a kick of heat)
Instructions:
1. Marinating the chicken: In a large bowl, combine yogurt, olive oil, lemon juice, crushed garlic, grated ginger, tandoori masala, salt, and pepper. Mix well until you have a smooth marinade. Then, add the chicken pieces and ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight for maximum flavor.
2. Preheating the oven: Before baking the chicken, preheat the oven to 200°C (or 180°C if using a fan oven). This step is essential for achieving a crispy crust and even cooking.
3. Baking the chicken: Place the chicken pieces on a baking tray lined with parchment paper, leaving space between them. Bake the chicken for about 25-30 minutes, turning it halfway through to ensure even browning. If you have a kitchen thermometer, the chicken is done when the internal temperature reaches 75°C.
4. Serving: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve warm, garnished with chopped fresh coriander. Tandoori chicken pairs perfectly with basmati rice or fresh naan, complemented by a crunchy vegetable salad and mint yogurt sauce.
Variation suggestion: You can add oven-roasted vegetables – bell peppers, onions, and tomatoes – which will caramelize and add extra flavor to your dish.
Practical tips:
- Make sure to use natural yogurt, as it helps tenderize the chicken and enhance the flavors.
- If you don’t have an oven, you can prepare tandoori chicken on a grill or in a non-stick pan over medium heat.
- Don’t hesitate to experiment with the spices; you can adjust the amount of cayenne pepper to achieve your desired level of heat.
Enjoy this simple and quick tandoori chicken recipe, which will bring the flavors of India right to your kitchen. Savor every bite and let the exceptional tastes take you away!
In the first phase, I mixed the yogurt, salt, and spices, obtaining a paste that I set aside to let the flavors combine well. I finely chopped the onion and garlic. I sliced the chicken breast and sautéed it in 4 tablespoons of oil over medium heat until the meat turned white. I added the onion and garlic and sautéed them together until the onion became glassy. I added the yogurt paste, spices, and tomato sauce, and let them simmer for another 5 minutes, stirring continuously. I added the cream, then added the butter and let it melt, stirring gently for homogenization. Because my cream was a bit sweet, in the end, I added a teaspoon of mustard and 2 tablespoons of fresh lemon juice. It can be served with boiled rice. Enjoy your meal! The Tandoori Chicken recipe was proposed by Narnia on the recipe forum.
Ingredients: 600 g chicken breast, one large onion, 3 cloves of garlic, 4 tablespoons of oil, 50 g butter, 150 ml liquid cream, 7 tablespoons of tomato juice. A mixture of: 5 heaping tablespoons of thicker yogurt (3.7% fat, 250 g), 2 teaspoons of mustard, juice from half a lemon, 1 teaspoon of chili, 1 teaspoon of sweet paprika, half a teaspoon of salt, 3 heaping tablespoons of tandoori spice mix (I bought a ready-made mix, but it can be made at home by combining: salt, cumin, mustard, ginger, coriander, cinnamon, garlic, paprika, onion, nutmeg, chili, black pepper).
