ReceptnaptárTandoori chicken
Tandoori chicken is the famous dish of North Indian (Punjabi) cooking: chicken matured in a spiced yogurt marinade and traditionally cooked in a clay oven (tandoor) heated to almost 400 °C. At home the oven's grill setting gives a similar charred, smoky crust.
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Ingredients
Method
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- Pat the chicken dry and make 2-3 deeper slashes on both sides so the marinade can penetrate.
- In a bowl mix the yogurt, lemon juice, spices, garlic, ginger, salt and oil.
- Turn the chicken in the marinade, working it into the slashes, cover and marinate in the fridge for at least 2 hours (ideally overnight).
- Preheat the oven to 230 °C (maximum, grill setting); put the chicken on a rack with a tray underneath.
- Cook for 25-30 minutes, turning halfway, until the edges are charred and a thermometer in the thickest part reads 74 °C.
- Rest for 5 minutes, sprinkle with lemon juice and serve with onion rings and coriander.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The marinating time is critical: the longer it sits, the more flavourful and tender it gets.
- Slashing helps the spices penetrate.
- You need high heat and a rack, so the chicken roasts instead of stewing in its juices.
- The cooked chicken keeps in the fridge for 3 days and reheats very well.
Frequently asked questions
Why is tandoori chicken red?
From Kashmiri chilli and paprika; food colouring was traditionally used but isn't necessary.
Can I use chicken breast?
You can, but it dries out quickly; fatty, juicy thighs are better.
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