Tandoori chicken. Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken??
Tandoori chicken recipe with video & step by step pictures - Learn how to make delicious Tandoori chicken originated from the Mughlai cuisine & is one of the most popular chicken appetizers that. Tandoori Chicken was the obvious next recipe I wanted to share after the other chicken recipes Every time I would make tandoori chicken for clients I would buy the fryer pack of chicken from the. Tandoori Chicken - an iconic restaurant style smoky grilled chicken appetizer dish. You can have Tandoori chicken using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Tandoori chicken
- Prepare 8 of chicken breast.
- It's 1 1/2 piece of ginger.
- You need of Small pod of garlic (whole bulb).
- It's 1 of large onion.
- You need 285 ml of plain yoghurt.
- You need 140 ml of lemon juice.
- Prepare 1 tsp of chili powder.
- It's 1 tsp of cumin seeds.
- Prepare of Salt.
- Prepare 2 sticks of cinnamon.
- Prepare 1 of bay leaf.
- You need 10 of cloves.
- Prepare 8 of black peppercorns.
- It's 3 of cardamon seeds.
- It's of Red food colouring (optional).
- It's of Butter.
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream). This Baked Tandoori Chicken features healthy and delicious Indian flavors you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal!
Tandoori chicken instructions
- 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..
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