Tandoori chicken is a dish that is incredibly rich in flavor. Its name comes not from a region of the Indian subcontinent, but rather for what it is cooked within; a "tandoor" is a cylindrical oven made of clay used for roasting. Here is one of the best Chicken Tandoori Recipes, perfect for lunch or dinner.
Ingredients for Chicken Tandoori Recipe
Vegetable oil, 3 Tbsp.
Coriander, ground, 1 tsp.
Cumin, ground, 1 tsp.
Turmeric, ground, 1 tsp.
Cayenne, 1 tsp.
Garam masala, 1 tbsp.
Paprika, sweet variety, 1 Tbsp.
Plain yogurt or buttermilk, 1 cup.
Lemon juice, 2 Tbsp.
Garlic cloves, minced, 4.
Fresh ginger, minced, 2 Tbsp.
Salt, 1 tsp.
Chicken legs, whole (drumstick plus thigh), skinned, with bones, 4.
Preparation for Chicken Tandoori Recipe
Heat oil in pan on medium heat. Add spices, stirring until you get a fragrance (roughly 2-3 minutes). Allow the mixture to cool. Whisk the spice-oil mix into yogurt, then add garlic, ginger, lemon juice and salt. Make 3-4 bone-deep cuts into the chicken. Cover and leave it to chill for 1-8 hours.
Prep the grill so that one end is on high, direct heat and the other is cooler, indirect heat. With charcoal, only fill one side; with gas, only activate half your burners. If you lack a grill, broil each side of the chicken for a handful of minutes, until it turns brown. Finish in an oven set to 325°F.
Wipe the grill grates with a vegetable-oil-soaked-paper-towel. Shake off any excess marinade and place the chicken on your grill's hot side. You want coated meat, not gloppy meat. Arrange the chicken on the hot side and cover. Cook 2 to 3 minutes. Turn the chicken so it is browned, possibly slightly charred, on all directions.
Transfer chicken to the cool side, cover, and cook 20-40 minutes, depending on the chicken's size and the grill's heat. Your chicken is done when its juices are clear. Transfer to a plate and rest it at least 5 minutes. Serve with naan bread or Indian-style rice and raita!
Pair with a Pinot Noir or a Sauvignon Blanc blend.
