Tandoori chicken is a popular Indian dish made by marinating chicken in yogurt and spices, and then cooking it in a tandoor (clay oven) or on a grill.
Ingredients:
1 lb boneless chicken thighs or breasts, cut into small pieces
1 cup plain yogurt
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt, to taste
Oil, for brushing
Lemon wedges, for serving
Cilantro, for serving
Instructions:
In a large bowl, mix together the yogurt, tandoori masala, ginger-garlic paste, lemon juice, red chili powder, cumin powder, coriander powder, and salt.
Add the chicken pieces to the marinade and mix well to ensure that the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat the oven to 425 degrees F (220 degrees C) or preheat a grill to medium-high heat.
Remove the chicken from the marinade and discard the remaining marinade.
Thread the chicken pieces onto skewers (if using wooden skewers, soak them in water for 30 minutes before using to prevent burning).
Place the skewers on a baking tray and brush with oil.
Cook the chicken in the preheated oven or on the grill for about 15-20 minutes or until cooked through, turning occasionally.
Remove the chicken from the skewers and arrange on a serving platter.
Garnish with lemon wedges and cilantro and serve hot with rice or naan.
Note:
If you don’t have tandoori masala, you can make your own by mixing together 2 tbsp paprika, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp ginger powder, 1 tsp garlic powder, 1/2 tsp cayenne pepper and 1/2 tsp salt.
