If you’re craving the flavours of tandoori chicken but don’t want to go out to a restaurant, why not try making it at home? This easy-to-follow recipe will guide beginners through creating mouthwatering tandoori chicken right in their own kitchen.
Ingredients
60 ml (2 fl oz/1/4 cup) vinegar or lemon juice
2 1/2 teaspoons of chilli powder
2 1/2 teaspoons sweet paprika
3 teaspoons coriander seed powder
3 teaspoons of cumin powder
1 1/2 teaspoons garam masala
1 1/2 tablespoons fresh ginger that has been finely grated
6 cloves of garlic, broken up
1 1/2 teaspoons salt
Plain yoghurt, 95 g (3 1/4 oz or 1/3 cup)
1.4 kg (3 lb 2 oz) spatchcocked whole chicken
60 ml (2 fl oz/¼ cup) melted ghee or vegetable oil
Basmati rice, naan bread, chapattis that have been cooked, and lemon wedges to serve.
Direction
Put the vinegar, chilli, paprika, coriander, cumin, garam masala, ginger, garlic, salt, and yoghurt in a medium glass or ceramic bowl.
Put the skin-side-up chicken on a cutting board. Make six cuts about 5 mm (1/4 inch) deep in the meaty part of the chicken with a sharp knife.
Put the chicken on a tray and rub the marinade into the meat with your fingers until the chicken is well covered. Cover with plastic wrap and put in the fridge for at least 4 hours or overnight.
Heat a grill or barbecue plate to medium. Brush the chicken with the ghee or oil, then place it skin-side up on a preheated grill.
Cook for 30 minutes, brushing it with any marinade left in the bowl and turning it halfway through, or until it is charred and cooked.
Cut the chicken into 8 pieces with a sharp knife. Serve with rice or bread and a side of lemon wedges.
Related
Easy Tandoori chicken Recipe
Ingredients
- 60 ml vinegar or lemon juice
- 2½ tsp of chilli powder
- 2½ tsp sweet paprika
- 3 tsp coriander seed powder
- 3 tsp of cumin powder
- 1½ tsp garam masala
- 1½ tbsp fresh ginger
- 6 cloves of garlic
- 1½ tsp salt
- 90 g Plain yoghurt
- 1.4 kg spatchcocked whole chicken
- 60 ml melted ghee or vegetable oil
Instructions
- Put the vinegar, chilli, paprika, coriander, cumin, garam masala, ginger, garlic, salt, and yoghurt in a medium glass or ceramic bowl.
- Put the skin-side-up chicken on a cutting board. Make six cuts about 5 mm (1/4 inch) deep in the meaty part of the chicken with a sharp knife.
- Put the chicken on a tray and rub the marinade into the meat with your fingers until the chicken is well covered. Cover with plastic wrap and put in the fridge for at least 4 hours or overnight.
- Heat a grill or barbecue plate to medium. Brush the chicken with the ghee or oil, then place it skin-side up on a preheated grill.
- Cook for 30 minutes, brushing it with any marinade left in the bowl and turning it halfway through, or until it is charred and cooked.
- Cut the chicken into 8 pieces with a sharp knife.
- Serve with rice or bread and a side of lemon wedges.