Pairs well with Tandoori Chicken
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 20d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Tandoori Chicken
(0.5)
6.0K views • 19d ago
191
9
3.2% engagement
A fragrant and aromatic Indian-style chicken marinated in a spiced yogurt-based paste and oven-roasted to juicy perfection. Served traditionally with naan, rice, or fresh raita.
00:45:00 total
Serves 4
medium
Main Various
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Ingredients
- whole chicken - 1 (skin removed)
- salt - 2 teaspoons (for initial marinade)
- lemon juice - juice of 1 lemon (freshly squeezed)
- fresh ginger - 40 grams (peeled)
- garlic - 80 grams (peeled)
- neutral yogurt - 200 milliliters (plain yogurt)
- ground coriander - 2 teaspoons
- chili flakes - 2 teaspoons
- paprika - 2 teaspoons
- garam masala - 2 teaspoons
- tandoori masala - 2 teaspoons
- turmeric - 2 teaspoons
- salt - 2 teaspoons (for marinade)
- ground cumin - 2 teaspoons
- fenugreek seeds - 2 teaspoons
- olive oil - watch the video to see (used in blending marinade)
Instructions
- Prepare the chicken: Remove the skin from the whole chicken. Use a knife to loosen skin around the wings if needed. Cut the chicken at the breast and back to allow marinade penetration and reduce cooking time.
- Initial marinade: In a bowl, combine salt and freshly squeezed lemon juice. Massage this mixture thoroughly into the chicken to tenderize and flavor it. Refrigerate for 20 minutes.
- Prepare tandoori marinade: In a blender, puree fresh ginger, garlic, olive oil, and yogurt until smooth. Add ground coriander, chili flakes, paprika, garam masala, tandoori masala, turmeric, salt, cumin, and fenugreek seeds. Blend again to form a fine spiced paste.
- Marinate chicken with tandoori paste: Remove chicken from fridge. Massage the tandoori marinade thoroughly into and onto the chicken, especially into the cuts. Coat the chicken completely. Cover and refrigerate for at least 3 hours, preferably overnight.
- Bring chicken to room temperature: Remove chicken from fridge and let it rest on the kitchen counter for 30 to 45 minutes before cooking.
- Preheat oven: Preheat the oven to 220°C (428°F) with hot air (convection).
- Roast the chicken: Place the chicken breast side down in a baking dish. Roast for 15 minutes, then turn breast side up and roast for another 15 minutes. Turn again breast side down and roast for a final 15 minutes. Total roasting time approximately 45 minutes.
- Rest the chicken: Remove chicken from oven and let it rest for about 10 to 15 minutes before serving.
- Serve: Serve the tandoori chicken with naan bread, rice, or fresh raita. Optionally garnish with fresh coriander and chili.
