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Tandoori Chicken

17/11/2023

Tandoori Chicken is a classic Indian dish, known for its distinctive red or orange color and its rich spice marinade that deeply penetrates the meat. For an Italian twist, you might serve the chicken with a fresh arugula and cherry tomato salad or add a bit of extra virgin olive oil to the marinade for an additional Mediterranean flavor profile.

Ingredients

  • 4 whole chicken thighs (you can also use chicken breasts if you prefer)
  • 200 g of full-fat natural yogurt
  • 2 cloves of garlic, crushed or finely grated
  • 1 piece of fresh ginger about 2 cm, grated
  • 1 tablespoon of lemon juice
  • 2 teaspoons of garam masala
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of chili powder (optional, for a bit of spice)
  • Salt to taste
  • Red or orange food coloring (optional, to achieve the traditional color)
  • Extra virgin olive oil (for an Italian variation)

Preparation

  1. Begin by making deep cuts in the chicken. This will help the marinade better penetrate the meat.
  2. In a large bowl, combine the yogurt with the garlic, ginger, lemon juice, garam masala, paprika, turmeric, cumin, coriander, chili powder, and a pinch of salt. Also add a drizzle of extra virgin olive oil if you desire the Italian variation.
  3. If you’re using food coloring, mix well to distribute it evenly.
  4. Submerge the chicken in the marinade ensuring it is well-coated, and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
  5. Preheat the oven to 200 °C (broil if possible) and arrange the chicken on a rack with a tray underneath to catch the juices.
  6. Cook the chicken for about 30-40 minutes or until its surface is well caramelized and the meat is cooked properly. Turn it occasionally during cooking and baste with the remaining marinade.
  7. Let the chicken rest for a few minutes before serving.

Curiosity

The word “Tandoori” refers to the tandoor, a cylindrical clay oven used in Indian and Pakistani cuisine. The high heat and air circulation within this oven give the chicken a crispy exterior crust and succulent, tender interior meat.

Tandoori Chicken