This tandoori chicken recipe brings that deliciously savory taste of Indian food right into our own kitchens.
We may not have a tandoor at home but you can still make this delicious chicken recipe very easily in your own oven broiler.
This recipe needs to be started the day before you want to cook it, or at least in the morning, so the flavors of the marinade can permeate the chicken.
Many of us have tried tandoori chicken in Indian restaurants. It is a favorite Indian food for may westerners. Baked in a tandoor oven it takes on a wonder charred and smokey flavor.
The recipe calls for garam masala. Garam masala is a mix of spices that is unique to Indian recipes.
Most Indian cooks use it in their curry recipes. Of course you can find garam masala in Indian and some Asian grocery stores, but many regular grocery stores that cater to ethnic populations carry it too, so it shouldn’t be too hard to find.
If you don’t have it or can’t find it you can easily substitute regular curry powder. It may not taste exactly the same but it will be pretty close and still very tasty.
Tandoori Chicken Recipe
- 1 1/4 cup yogurt
- 1 inch ginger root, crushed
- 2 cloves garlic, crushed
- 1/4 teaspoon garam masala
- 1/2 teaspoon red chilli pepper
- 1 tablespoon oil
- 1 teaspoon ground coriander
- few drops red coloring, optional
- 3 1/2 - 4 pounds roasting chicken, cut into small pieces
- lemon wedges for serving
- Mix everything except the chicken and lemon together in a large bowl. Remove the skin from the chicken and put the pieces into the yogurt mixture to marinate for 24 hours. Turn the pieces from time to time.
- Broil the marinated chicken for at least 10 minutes on each side, basting with the juices.
- Serve the chicken on a large platter with the lemon wedges place around. Drizzle the lemon on the chicken as desired.
- Garam masala is a mix of Indian spices that Indian cooks use all the time. It is quite similar to our curry powder so use that instead if you can’t find the garam masala.
- It is important to turn the chicken pieces in the marinade from time to time to ensure that all the pieces get well coated and well marinated.
- DO NOT keep the marinade for reuse or heat it to serve with the chicken. Chicken marinade should always be thrown out after use as it has raw chicken juices in it and can be quite harmful if eaten.
This is one of our diabetic recipes. It is also a low carb recipe and gluten free, so it suits many specialized diets.
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Look here for an Indian rice pulao to go with our tandoori chicken recipe.
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