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:
What we need:
1 whole chicken, skinned and portioned
1 tbsp grated ginger
4 cloves garlic, grated
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.