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Before you jump to Tandoori chicken recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to tandoori chicken recipe. You can have tandoori chicken using 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Tandoori chicken:
- Get 8 chicken breast
- Take 1 1/2 piece ginger
- You need Small pod of garlic (whole bulb)
- You need 1 large onion
- Take 285 ml plain yoghurt
- Use 140 ml lemon juice
- Get 1 tsp chili powder
- Get 1 tsp cumin seeds
- You need Salt
- You need 2 sticks cinnamon
- Prepare 1 bay leaf
- Take 10 cloves
- Get 8 black peppercorns
- Provide 3 cardamon seeds
- Get Red food colouring (optional)
- Use Butter
Instructions to make Tandoori chicken:
- Liquidise the ginger, garlic, onion and yoghurt to a paste.
- Apply to the chicken breasts and should you wish, add a couple of drops of red colouring to bring a pink colour. Marinade over night
- The next day, grind your cinnamon, bay leaf, cloves, peppercorns, cardamon seeds.
- Next add chili powder, cumin seeds, lemon juice into the ground spices
- Make some shallow slits in the breast if you want to keep as whole breasts. If you don't, for say kebabs then instead of small slices, cut chicken into large pieces
- Add your spice mix into the slits and cover with salt and butter. Or if kebabs, place chicken pieces into bowl and add spices and mix
- Place under grill until only clear juice to ensure its fully cooked. If not, grill for longer.
- If kebabs, 200C/400F and grill again till juices are clear. Coat the chicken pieces with left over spice mix when you rotate.
- Enjoy with some chili sauce or raita etc.
Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. Combine the yoghurt and tandoori paste in a bowl. Drizzle the base of a deep baking pan with oil. Add the chicken and season with salt. The heat will seal in juice inside the chicken.
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