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Tandoori Chicken: the original Indian recipe

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Nutritional information

175
calories

Tandoori Chicken: the original Indian recipe

  • 1 hour
  • Serves 4
  • Easy

Directions

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Tandoori chicken is an immortal classic, an integral part of Indian cuisine, the pinnacle of Indian barbecue. After all the recipes of the good Mike, you are now ready for an exotic barbecue like the tandoori.

Because in reality, to prepare the perfect tandoori chicken, you need a lot of patience, since cooking is the most challenging, slow, and delicate part.

If you don’t want to struggle with the barbecue you can also use the oven to prepare the tandoori, but the little extra effort involved in the barbecue pays off amply with exhilarating results.

For the marinade, below, you will find all the ingredients listed, but certainly not a problem. For cooking you can choose both indirect and direct cooking, it also depends on how big the chicken pieces are. I recommend the indirect one to prevent it from burning.

Also good cooked in the oven, but it lacks the “flavor” of fire Remember that tandoori chicken is only the first step for many other Indian recipes, which want it as an indispensable “ingredient”. Once you get used to tandoori, Indian cooking will be a lot easier! Here is the original recipe for a perfect tandoori chicken.

Ingredients for preparing tandoori chicken

4 servings

  • 4 pieces of chicken, 250 grams each
  • the juice of half a lemon
  • 10 grams of salt

For the marinating of tandoori chicken

  • 90 grams of Greek yogurt
  • 120 grams of cream
  • 35 grams of a tablespoon of flour
  • 4 cloves of garlic, finely chopped
  • 55 grams of fresh ginger chopped even more finely
  • 25 grams of ground coriander seeds
  • 15 grams of ground cumin
  • 15 grams of garam masala

To season

40 grams of olive oil
45 grams of butter, but you can replace it with olive oil

How to make real Indian tandoori chicken

Make a few (4) incisions in each piece of chicken, place it in a bowl and massage it with lemon juice and salt. Cover it and leave it to marinate for at least 30 minutes in the refrigerator.

While you wait, take the yogurt and put it in a bowl, add the flour and cream. Stir with a fork, until the mixture is well blended. Add all the ingredients of the marinade and mix. When ready, pour it over the chicken and rub it so that each part is covered and well flavored.

Prepare the grill for indirect cooking over high heat. Clean and grease it, put the chicken pieces to drain and when the grill is ready, cook the chicken. Cook for 4 minutes, then turn the chicken pieces. Brush the chicken with the remaining marinade and cook for another two minutes.

Brush again with the melted butter and cook for another 7 minutes. Or until it burns a little. Burning is typical of this preparation, but better to avoid, as it is unhealthy.

Turn and cook for another 7 minutes. Pay attention to the cooking times which depend on the thickness of the meat!

Baked tandoori chicken, thighs and chicken breast with tandoori marinade

That’s it, now you can serve your tandoori chicken accompanied by white rice, curry lentils or you can use it to make delicious and practical skewers.

Which wine goes well with tandoori chicken?

The dish is medium hot, spicy, succulent. We choose a fruity, fresh, round wine, with soft tannins: the Montepulciano Cerasuolo from the Praesidium winery is the perfect wine. But let’s not forget a fresh and ductile wine like the Lacrima di Morro.

Which cocktail goes well with tandoori chicken?

Let’s pair the Margarita. Thanks to its refreshing mix of lime and tequila, the Margarita is the ideal cocktail to put out any fire in the bud and prepare for the next bite. If you can tame Mexican spiciness, Indian spiciness is child’s play.

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