Tandoori Chicken or Tandoori Murghi
Traditionally, Tandoori Chicken is a spicy dish that is made by marinating chicken in spices and yogurt. It was originally created in the Indian subcontinent, but has since gained popularity around the globe. This Indian specialty is now common in many countries. You can order Tandoori chicken from any restaurant in your area. But what exactly is this dish? And why is it so popular? Keep reading to find out. If you want to learn more, continue reading.
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Servings: 4 servings
Calories: 97kcal
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Equipment
Ingredients
Ingredients
- 6 pcs. chicken breasts or drumsticks—washed, skinned and trimmed of fats
For marinating
- 1 tbsp. lemon juice or optional malt vinegar
- 1 ½ cups yoghurt unflavored and softened
- 1 tbsp. tandoori masala
- garlic paste
- 1 tbsp. ginger paste
- ¼ tsp. red chilli powder
- ½ tsp. paprika
- 1 tbsp. coriander powder
- Salt
- Green chilli ground
- 2 drops of red food colouring optional
For baste
- ½ cup lemon juice
- ½ tsp. tandoori masala
- 2 drops red food colouring
- Salt optional
Instructions
- How to Cook Tandoori Chicken
- Get the chicken pieces (make sure they are already washed, skinned and trimmed of fats) and using a knife, slit the meat with 1-inch cuts.
- Put the chicken inside the ovenproof dish and pour in the lemon juice (or malt vinegar). To ensure that the lemon juice seeps through the meat, you can rub it in the incisions you just made.
- Cover the dish and let it be for about 30 minutes. In a separate bowl, mix in all the remaining marinade ingredients and put in a little salt.
- After 30 minutes, get the chicken and add a mixture of spices and yoghurt. Mix them together very well, making sure that each chicken piece is fairly coated.
- Cover the dish again and stock in the refrigerator overnight or within 8 hours for more flavorful results.
- Prepare the barbecue grill by preheating it into a medium-high heat.
- Get your baste ready as well by simply incorporating all the ingredients together.
- When the grill is already okay, spray some cooking oil on the grills. This step allows the chicken meat to not to get stuck on the grills.
- Lay the chicken pieces over the grills and close the lid for about 5 minutes.
- Do the flip-and-baste steps by flipping the chicken and basting it, then doing the same again. You need to barbecue the chicken for about 20 minutes.
- Get the chicken onto the plate or platter and let it sit for a couple of minutes. This allows the juices to settle inside the chicken, making it juicy inside.
- Tandoori chicken is best served with mint chutney and pickled onions.
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Notes
In India, tandoori chicken is made by marinating the chicken in yogurt. Then, the chicken should be grilled. Then, you can add a little garlic. After the chicken is cooked, you can serve it hot. If you're hosting a party, you can serve this delicious dish as part of an Indian buffet. If you're arranging a party, you should prepare everything ahead of time.
Nutrition
Serving: 1tandoori | Calories: 97kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 235mg | Fiber: 4g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.