Tandoori Chicken is a classic Indian dish that has gained popularity all over the world. It’s a delicious and flavorful dish that is perfect for any occasion. Making Tandoori Chicken at home may seem daunting at first, but with our step-by-step guide, you’ll be able to create a mouth-watering dish that will impress your friends and family.
- 2 pounds of chicken (preferably bone-in)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons Tandoori Masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Red food coloring (optional)
Wash the chicken and make deep cuts on the flesh. This will help the marinade to penetrate the meat and make it more flavorful.
In a bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, Tandoori Masala, cumin powder, coriander powder, and salt. If you want your chicken to have a reddish color, add a few drops of red food coloring to the marinade.
Add the chicken to the marinade and coat it well. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 375°F. Line a baking tray with aluminum foil and place the chicken on the tray. Bake for 25-30 minutes or until the chicken is cooked through.
If you have a grill, you can also grill the chicken over medium-high heat until it’s cooked through.
Serve hot with naan bread, rice, or a side salad.
You can also use boneless chicken for this recipe.
If you don’t have Tandoori Masala, you can use a mixture of paprika, cumin, coriander, and turmeric.
Make sure to let the chicken marinate for at least 4 hours for best results.
If you’re using a grill, make sure to oil the grates before grilling the chicken to prevent sticking.