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Chicken Tandoori Tandoori chicken is a lovely Indian chicken recipe which is characterised by the red colouring of the marinade and the creamy yet tangy flavouring of the yogurt. Although I got this recipe from my mum, I [.] Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. You can have Chicken Tandoori using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Tandoori

  1. It’s of chicken drumsticks.
  2. You need of 1st Marination.
  3. It’s of Red chilli powder.
  4. Prepare of turmeric powder.
  5. It’s of Salt.
  6. You need of lemon juice.
  7. Prepare of ginger garlic paste.
  8. Prepare of 2nd Marination.
  9. You need of thick curd (filter the water out if any).
  10. Prepare of red chilli powder.
  11. You need of cumin powder.
  12. It’s of garam masala.
  13. Prepare of coriander powder.
  14. Prepare of pepper powder.
  15. You need of lemon juice.
  16. Prepare of ginger garlic paste.
  17. It’s of curry leaves finely chopped.
  18. You need of Salt as required.
  19. It’s of oil.

I've used chicken breasts to make this easy chicken tandoori but you could also use chicken drumsticks or thighs. Alternatively, use chicken breasts or thigh fillets and cut into chunks. Tandoori chicken can also be used as a base for numerous curries such as butter chicken. Traditionally, tandoori chicken is cooked with a whole bird that has been infused with flavour through a distinct two-stage marinading process.

Chicken Tandoori instructions

  1. Wash and pat dry drumstick pieces. Peel the skin off and make slits all over the chicken pieces.
  2. Marinate with all the ingredients under 1st marination and keep it aside for 15 mins.
  3. Now add all the ingredients under 2nd marination and keep it aside for at least 1 hour.
  4. Preheat oven to 350F. Transfer the pieces to a baking tray lined with aluminum foil. Sprinkle oil. Bake it for 15 – 20 mins on one side and 5 – 10 mins on other side. Keep it in broil for 5 mins. (Make sure it’s not over burnt)..

This involves using a wood burning clay oven that is cylindrical in shape and built into the ground. The tandoor oven is what gives this amazing dish its unique flavour, texture and smoky fragrance. Combine the tandoori paste ingredients in a food processor and process until smooth. In a large bowl, combine the tandoori paste, lemon juice, yogurt, and salt. Tandoori chicken originated from the Mughlai cuisine & is one of the most popular chicken appetizers that stole the hearts of many across the globe.