Name: Tandoori Chicken
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon paprika; 2 teaspoons garam masala; ½ teaspoon tandoori food colouring (optional); lemon wedges; 1.5 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks; onion rings; 2 tablespoons ghee; 1 onion, roughly chopped; 250 ml (1 cup) thick plain yoghurt; 2 tablespoons clear vinegar; 5 cm (2 inch) piece of ginger, roughly chopped; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 3 garlic cloves, roughly chopped; grated rind of 1 lemon; 3 tablespoons lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Traditionally cooked in a tandoor (clay oven), this is perhaps the most popular chicken dish from northern india, where it is served with naan and laccha. You can never get exactly the same results at home but this is a very good approximation.

Ingredients

1.5 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks

Asia
India
Main course
Spicy
Gluten-free

Method

Remove the skin from the chicken and cut the chicken in half. Using a sharp knife, make 2.5 cm (1 inch) long diagonal incisions on each limb and breast, taking care not to cut through to the bone. If using

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of