Tandoori chicken is a vibrant and aromatic dish that embodies the essence of Indian cuisine. Marinated in a blend of spices and yogurt, the chicken is cooked in a traditional clay oven, known as a tandoor, which imparts a unique smoky flavor and beautifully charred exterior. The result is tender, juicy meat with a bold, spicy kick, complemented by its striking reddish hue. Often served with cooling accompaniments like raita and fresh naan, tandoori chicken is not just a meal but a sensory experience that transports diners to the heart of Indian culinary traditions. Its popularity extends beyond borders, making it a favorite in restaurants and homes alike.
Tandoori Chicken
Tandoori chicken is a flavorful Indian dish made from marinated chicken cooked in a tandoor, or clay oven. The marinade typically features a mix of spices and yogurt, resulting in tender, juicy meat with a smoky flavor and vibrant color. Often served with accompaniments like raita and naan, it’s a beloved staple in Indian cuisine that showcases bold flavors and aromatic spices.
Ingredients
- 2 pounds chicken, cut into pieces
- 1 medium lemon, juiced
- 1 teaspoon salt
- 1 ¼ cups plain yogurt
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon grated fresh ginger root
- 1 teaspoon cayenne pepper
- 1 teaspoon red food coloring (Optional)
- 1 teaspoon yellow food coloring (Optional)
- 2 teaspoons finely chopped cilantro
- 1 medium lemon, cut into wedges
Instructions
- Assemble all ingredients.
- Remove the skin from the chicken pieces and cut slits into the meat. Place the chicken in a shallow dish and season both sides with lemon juice and salt. Allow it to sit for 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, garam masala, ginger, and cayenne pepper until smooth, then mix in the food coloring.
- Spread the yogurt mixture over the chicken, cover it, and refrigerate for 6 to 24 hours, allowing for the flavors to deepen the longer it marinates.
- When ready to cook, preheat an outdoor grill to medium-high heat and lightly oil the grate. Take the chicken out of the marinade and discard the remaining marinade.
- Grill the chicken on the preheated grill until it is no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
