Authentic Tandoori Chicken Recipe: Grilled Perfection at Home
Here's a basic recipe for Tandoori Chicken:
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into pieces or chicken legs and thighs - 1 cup plain yogurt - 3 tablespoons lemon juice - 2 tablespoons ginger-garlic paste (made by blending equal parts ginger and garlic with a little water) - 2 tablespoons Tandoori masala spice blend - 1 tablespoon paprika or Kashmiri red chili powder (for color) - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground turmeric - 1/2 teaspoon ground black pepper - 1/4 teaspoon cayenne pepper (adjust to taste for spiciness) - Salt to taste - 2 tablespoons vegetable oil - Optional: Tandoori food color (red-orange) for more vibrant color - Lemon wedges and fresh cilantro for garnish Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, Tandoori masala, paprika or Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, black pepper, cayenne pepper, and salt to taste. If using, add a few drops of Tandoori food color for a more vibrant red-orange hue.
2. Add the chicken pieces to the marinade, making sure they are well coated. Cover the bowl with plastic wrap or transfer everything to a zip-lock bag. Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat your grill to medium-high heat (around 400°F / 200°C). If you're using an oven, preheat it to 450°F (230°C) and line a baking sheet with aluminum foil.
4. Remove the chicken from the marinade and shake off any excess marinade. Brush each piece with vegetable oil to prevent sticking.
5. Grill the chicken on the preheated grill, turning occasionally, until the chicken is cooked through and has a nice charred exterior, about 20-25 minutes. If using an oven, arrange the chicken on the prepared baking sheet and bake for 25-30 minutes, turning once halfway through cooking.
6. Once cooked, transfer the chicken to a serving platter. Garnish with lemon wedges and fresh cilantro. Serve hot with naan bread, rice, or your favorite side dishes.
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