Chicken Tandoori Recipe
Bone in chicken grilled in clay oven with Himalayan spices.
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Ingredients
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Marinade
Method
Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, ground turmeric, cayenne pepper, garam masala, salt, and black pepper. Mix well until all ingredients are thoroughly blended.
- 2
Marinate the Chicken
Add the bone-in chicken pieces to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best results.
Cooking
- 3
Preheat the Clay Oven
If you're using a traditional clay oven (tandoor), preheat it according to the manufacturer's instructions until it reaches a high temperature (around 500°F or 260°C).
- 4
Prepare the Chicken for Grilling
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes before grilling. This helps the chicken cook evenly.
- 5
Grill the Chicken
Carefully place the chicken pieces onto the grill racks of the clay oven. Cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char, with an internal temperature reaching 165°F (75°C).
- 6
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute. Serve hot with naan or rice and your favorite chutney.