Tandoori Chicken

Tandoori chicken is probably one of the most popular Indian Non Veg dishes. It is generally made at my house when we have dinner parties as an appetizer or as a Summer dish with a side salad.  The basic ingredients for making tandoori chicken are a certain set of spices, yoghurt, lemon and coriander. However, whilst prepping my chicken last week, half way through I looked in the fridge and realised there was no yoghurt to be seen. Nada. So after panicking and a fair bit of rummaging in the fridge, I decided to use milk instead, just to at least help bind all the spices together. I was anxious when I pulled it out of the oven. But the end result? Spicy, flavorful succulent chicken. Pops even said he liked it better than how I usually make it.  So I think this is going to be my new recipe. Also as you can see, the chicken is not red; I opted out usng the red colouring that is usually added. I guess  you can call this ‘unsterotypical tandoori chicken’? All in all this recipe is super easy and super healthy! Have a looky:

Serves 4-6

What we need:
1 whole chicken, skinned and portioned
1 tbsp grated ginger
4 cloves garlic, grated
1 lemon
3 tsp salt
1 tsp garam masala
1/2 tsp chilli powder
1 tsp tandoori masala
1/2 tsp elaichi powder
1 tbsp milk
handful fresh chopped coriander
3 tbsp olive oil

How we do:

  • In a bowl add the chicken and all ingredients listed above and mix well.
  • Marinade and refrigerate for at least 4 hours or overnight. (If you are in a rush, you can cook it immediately, it’s just the longer you let it marinade, the more flavorful the chicken will be) .
  • Preheat oven at the maximum temperature and cook for 10-12 minutes on each size.
  • Balle Balle!! Best served with salad and naan/chappati.


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This entry was posted in Chicken, Coriander, Dinner, Easy, Foods, Indian, Lunch, snacks. Bookmark the permalink.

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