Chicken Tandoori Recipe

 

Chicken Tandoori Recipe

Ingredients:

• Chicken: 4 pieces (leg or thigh, with skin removed)
• Yogurt (Dahi): 1/2 cup
• Lemon Juice: 2 tablespoons
• Ginger-Garlic Paste: 2 tablespoons
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Garam Masala Powder: 1/2 teaspoon
• Kashmiri Red Chili Powder: 1 teaspoon (for color)
• Salt: to taste
• Mustard Oil: 2 tablespoons
• Fresh Coriander Leaves: for garnishing
• Onion Rings and Lemon Wedges: for serving

Instructions:

1. Prepare the Marinade:

   • In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, Kashmiri red chili powder, and salt.
   • Add mustard oil to the mixture and mix well.

2. Marinate the Chicken:

   • Make deep cuts in the chicken pieces so that the marinade can penetrate.
   • Rub the marinade thoroughly onto the chicken pieces, making sure it gets into the cuts.
   • Cover and refrigerate for at least 4 hours, preferably overnight for best results.

3. Cooking the Chicken:

   • Preheat your oven to 220°C (430°F).
   • Place the marinated chicken pieces on a baking tray lined with aluminum foil.
   • Bake for 25-30 minutes, turning the chicken halfway through cooking, until the chicken is fully cooked and slightly charred.
   • Alternatively, you can grill the chicken on a barbecue or grill pan for a smoky flavor.

4. Serve:

   • Garnish with fresh coriander leaves.
   • Serve hot with onion rings and lemon wedges.