Indian · Chicken
Tandoori chicken
Classic Indian grilled chicken marinated in yogurt and aromatic spices, then cooked in a traditional tandoor or under the grill. This vibrant dish features tender, smoky chicken with a beautiful red color from paprika and spices.
The Method
Instructions
Start by combining the fresh lemon juice with the vibrant paprika and thinly sliced red onions in a large shallow dish. Give that a gentle stir to mix everything together. Now, take each chicken thigh and carefully make three small slashes into the meat , this helps the flavors really soak in and makes the chicken extra tender. Once you've done this, place the chicken pieces into the lemon, paprika, and onion mixture, turning them gently so they're well coated. Let them sit in this zesty bath for about 10 minutes while you get the next steps ready. You'll notice the onions start to soften and the lemon juice adds a lovely brightness to the chicken.
Next, it's time to mix up the marinade. Grab a bowl and combine all the remaining ingredients , that's the chilli powder, garam masala, minced garlic, grated ginger, creamy Greek yogurt, ground cumin, a pinch of turmeric, and a little vegetable oil. Stir everything thoroughly so you get a smooth, fragrant paste full of those warm, spicy aromas. Pour this marinade over the chicken, making sure each piece is generously coated. Use your hands or a spoon to mix everything well, ensuring the marinade gets into those slashes and covers every bit of the chicken. Once that's done, cover your dish with cling film or a lid and pop it in the fridge to chill for at least an hour. If you're planning ahead, you can leave it marinating overnight , this will make the chicken even more flavorful and tender.
When you're ready to cook, preheat your grill to a good medium high heat so it's nice and hot. Take the chicken pieces out of the marinade and lift them carefully onto a wire rack placed over a baking tray , this setup helps catch any drips and lets the heat circulate around the chicken evenly. Brush the chicken lightly with a little vegetable oil to help it char beautifully without sticking. Now, grill the chicken for about 8 minutes on each side. You're aiming for a lovely, slightly charred exterior with those classic tandoori char marks, and the chicken should be cooked right through with juices running clear. Keep an eye on it so it doesn't burn, but let those spices sing as they caramelize. Once done, take the chicken off the grill and let it rest for a couple of minutes before serving. Trust me, that resting step lets all the juices settle back into the meat, making every bite juicy and delicious.
Next, it's time to mix up the marinade. Grab a bowl and combine all the remaining ingredients , that's the chilli powder, garam masala, minced garlic, grated ginger, creamy Greek yogurt, ground cumin, a pinch of turmeric, and a little vegetable oil. Stir everything thoroughly so you get a smooth, fragrant paste full of those warm, spicy aromas. Pour this marinade over the chicken, making sure each piece is generously coated. Use your hands or a spoon to mix everything well, ensuring the marinade gets into those slashes and covers every bit of the chicken. Once that's done, cover your dish with cling film or a lid and pop it in the fridge to chill for at least an hour. If you're planning ahead, you can leave it marinating overnight , this will make the chicken even more flavorful and tender.
When you're ready to cook, preheat your grill to a good medium high heat so it's nice and hot. Take the chicken pieces out of the marinade and lift them carefully onto a wire rack placed over a baking tray , this setup helps catch any drips and lets the heat circulate around the chicken evenly. Brush the chicken lightly with a little vegetable oil to help it char beautifully without sticking. Now, grill the chicken for about 8 minutes on each side. You're aiming for a lovely, slightly charred exterior with those classic tandoori char marks, and the chicken should be cooked right through with juices running clear. Keep an eye on it so it doesn't burn, but let those spices sing as they caramelize. Once done, take the chicken off the grill and let it rest for a couple of minutes before serving. Trust me, that resting step lets all the juices settle back into the meat, making every bite juicy and delicious.
Pairs Well With
