Easy tandoori-style chicken
"To get as close as possible to the original tandoori flavor, you can light a piece of charcoal until it’s glowing red with a gray color on the outside (if you have a gas stove, just put it on the flame). Put it in a small metal bowl in the pan with the grilled chicken, drip some ghee on it, and cover it with a lid for approx. 5 min."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, bowl (large), plastic wrap, grill pan
How-To Videos
Homemade garam masala spice mix
Basic naan
How to cut up a whole chicken
Nutrition per serving
Step 1/3
- 2 chicken legs (skinless)
- 1⅓ cloves garlic
- 5 g ginger
- salt
- cutting board
- knife
- bowl (large)
Separate the chicken thighs and drumsticks by cutting through the joint. Score the chicken a few times on one side, set aside. Peel and mince garlic and ginger. Add salt and use the flat side of a knife to work the mixture into a paste.
Step 2/3
- 66⅔ g yogurt
- ⅛ lemon
- ⅓ tsp ground cinnamon
- ⅓ tsp ground coriander
- ⅓ tbsp smoked paprika powder
- ⅓ tsp ground cumin
- ⅓ tsp tandoori paste
- ⅓ tsp ground turmeric
- ⅓ tsp garam masala
- ⅓ tsp chili powder
- plastic wrap
Add yogurt, lemon juice, ground cinnamon, ground coriander, smoked paprika powder, ground cumin, tandoori paste, turmeric, garam masala, and chili powder to a large bowl. Add the garlic-ginger paste and mix to combine. Add the chicken and toss with your hands to coat. Cover bowl with plastic wrap and let marinate in the fridge for at least 12 hrs.
Step 3/3
- ⅔ tbsp ghee
- naan bread (for serving)
- yogurt dip (for serving)
- grill pan
Remove chicken from the fridge and allow to warm up to room temperature. Heat ghee in a grill pan and fry chicken for 6 – 7 min. on each side, until lightly charred and cooked through. Serve with naan bread and raita. Enjoy!
