Tandoori Chicken

Tandoori Chicken

Classic Indian grilled chicken marinated in yogurt and spices

Ingredients (4 servings)
1
Ingredient: Chicken (bone-in, skinless pieces)
Quantity: 800g )
Preparation: Cleaned and patted dry
2
Ingredient: Yogurt
Quantity: 1 cup )
Preparation: Plain, whisked
3
Ingredient: Lemon juice
Quantity: 2 tablespoons )
Preparation: Freshly squeezed
4
Ingredient: Ginger-garlic paste
Quantity: 2 tablespoons )
Preparation: Homemade or store-bought
5
Ingredient: Red chili powder
Quantity: 1 tablespoon
6
Ingredient: Turmeric powder
Quantity: 1 teaspoon
7
Ingredient: Garam masala
Quantity: 1 teaspoon
8
Ingredient: Cumin powder
Quantity: 1 teaspoon
9
Ingredient: Coriander powder
Quantity: 1 teaspoon
10
Ingredient: Kasuri methi (dried fenugreek leaves)
Quantity: 1 tablespoon
11
Ingredient: Salt
Quantity: to taste
12
Ingredient: Oil
Quantity: 2 tablespoons )
Preparation: For basting
13
Ingredient: Chaat masala
Quantity: for sprinkling
Nutrition / 100 g

Calories: 170
Protein: 18g
Carbohydrates: 3g
Fat: 9g
Cholesterol: 60mg

Preparation

1
In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, kasuri methi, and salt. Mix well.


2
Add the chicken pieces to the marinade and coat them well. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.


3
Preheat the grill or oven to 200°C (400°F).


4
Thread the marinated chicken pieces onto skewers and place them on the grill or in the oven.


5
Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and lightly charred.


6
Baste the chicken with oil while cooking to keep it moist.


7
Remove the chicken from the skewers and sprinkle with chaat masala before serving.


8
Serve hot with mint chutney and naan bread.