Tandoori Chicken
Team Haloodiefoodie's take on an Indian restaurant classic, usually served as a celebratory dish alongside other dishes which makes it perfect for Eid or dawats.Our version is traditional and is cooked in a Tandoor (Clay oven). However, this recipe can easily be cooked on the BBQ or in the oven.
Equipment
- 1 Tandoor, you can use a bbq or the oven
Ingredients
Fist Marinade
- 1 whole skinless chicken (use chicken with a weight around 800g)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1.5 tsp Kashmiri chilli paste (see recipe below) or use 1 tsp Kashmiri chilli powder
Second Marinade
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp Kashmiri chilli paste or Kashmiri chilli powder
- 2 tsp mustard oil or sunflower oil
- 1 tsp tandoori powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tbsp lemon juice
- 1 tsp salt
- 2 tbsp Greek style yogurt
- ½ tsp dried mint
Instructions
Chicken preparation
- Ask your butcher for skinless Tandoori chicken, these are in-between a baby chicken and a fully grown chicken. These are around 800g each.
- Ask the butcher to cut the chicken into two. Using a sharp knife make small slits into the chicken breast.
- Make deeper cuts into the chicken leg and thigh.
- Tandoori chicken has a two-stage marination.
- First MarinadeAdd salt, garlic & ginger paste and kashmiri chilli paste. Marinate overnight or at least an hour, preferable overnight.
- Second MarinadeAdd salt, garlic & ginger paste, coriander powder, cumin powder, Kashmiri chilli paste, mustard oil, tandoori powder, kasuri methi, lemon juice, Greek style yogurt and mint.
- Add the second marinade to the chicken.
- Mix thoroughly and marinade for an hour, whilst you prepare your Tandoor or BBQ.
- Im using a Tandoor. But you can cook over smouldering charcoal or on the highest setting in your grill.
- If you are using a Tandoor, load your skewers, with the leg towards the heat and the breast away from the heat.
- Cook until the internal temperature hits 75°C in the leg/thigh and 65°C in the breast.
- Serve with homemade naan, red onion slices and lemon wedges.
- Chalo kawa!
Questions
- Where is the Tandoor from?
- How do you make Kashmiri chilli paste?
- How do you cook without a Tandoor?
- What tandoori powder do you use?
