Chicken Tandoori
Chicken Tandoori

Chicken Tandoori is a popular Indian dish that originated in the Punjab region of India and Pakistan. The dish is traditionally prepared by marinating chicken in yogurt and spices and then cooking it in a Tandoor, which is a cylindrical clay oven heated by charcoal or wood.

The use of Tandoor for cooking meat dates back to ancient times in the region, where it was used to prepare food for large gatherings and festivals. The Tandoor oven provided a smoky flavor to the meat while keeping it moist and tender.

Over time, the Tandoori chicken recipe has evolved, and various variations have emerged, including different spice blends and cooking methods. In modern times, chicken tandoori is often cooked in a regular oven or on a grill, making it more accessible to people worldwide.

In terms of taste, Chicken Tandoori is known for its bold, flavorful, and slightly tangy taste. The yogurt-based marinade adds a creamy and tangy flavor to the chicken, while the blend of spices, including cumin, coriander, and garam masala, provide a depth of flavor and complexity. The use of Tandoor or grilling also imparts a smoky flavor and charred texture to the chicken, which adds to its distinct taste. Overall, Chicken Tandoori is a delicious and satisfying dish that is enjoyed by people worldwide.

Here's a simple recipe for Chicken Tandoori:

Ingredients:

  • 4 chicken legs or 8 chicken thighs (bone-in, skin-on)
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper (optional)
  • Salt, to taste

Instructions:

  1. Make a few shallow cuts on the chicken pieces with a knife.

  2. In a mixing bowl, combine the yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, turmeric, garam masala, cayenne pepper (if using), and salt.

  3. Add the chicken pieces to the bowl and coat them well with the marinade. Cover and refrigerate for at least 4 hours or overnight.

  4. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

  5. Place the marinated chicken pieces on the wire rack, leaving some space between them.

  6. Bake for 30-35 minutes or until the chicken is cooked through and the skin is crispy.

  7. If desired, broil for 1-2 minutes at the end to get a charred effect.

  8. Serve hot with naan bread, rice, and your favorite chutney or sauce. Enjoy!