Tandoori Chicken - South Asian Recipe

Tandoori Chicken

🌍 South Asian, Punjab Difficulty: ●●●○○

The tandoor clay oven has been used in the Indus Valley region for over 5,000 years.

Ingredients

• 1 whole chicken, cut into 8 pieces, skin removed, deep-scored
• 200 g plain yogurt
• 3 tbsp lemon juice
• 2 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp tandoori masala (optional)
• 2 tbsp oil
• Salt to taste
• Lemon wedges and onion rings to serve

Method

1. Scoring — Score chicken deeply. Rub with 1 tsp salt and 1 tbsp lemon juice. Rest 20 min.
2. Mixing — Mix all marinade ingredients. Coat chicken thoroughly into scores. Marinate 8–24 hours.
3. Step 3 — Bring to room temperature 30 min before cooking.
4. Cooking — Cook in very hot oven (240°C (465°F)) or over charcoal grill 25–30 min, turning once, until charred at edges.
5. Resting — Rest 5 min. Serve with mint chutney, naan, sliced onion, and lemon.

Tags: chicken, plain yogurt, lemon juice, kashmiri red chili powder, coriander powder · Source: Brittani's Almanac