India Tandoori Chicken
Tandoori chicken originated at a time when clay ovens were the norm. Tandoors (cylindrical clay ovens for cooking food over charcoal) are still available; in fact, they are seeing a surge in popularity with cooks seeking authentic preparation and dining experiences. Chicken (or veal or seafood) is more flavorful after being marinated in spices and yogurt and baked in a clay tandoor. The secret to a truly succulent tandoori chicken is to use dark meat, which retains its moisture while cooking.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour
Total Time
3 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) ghee
- 2 cloves garlic, chopped
- 1 Tbsp (15 ml) grated ginger
- 1 tsp (5 ml) cumin
- 1 tsp (5 ml) coriander
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) turmeric
- 1 tsp (5 g) salt
- 1 cup (240 ml) yogurt
- 1½ lb (680 g) boneless chicken, cut in pieces
Directions
- In a medium skillet, melt ghee on medium high. Add garlic and ginger and sauté for 3 minutes.
- Add cumin, coriander, cinnamon, turmeric, and salt. Fry for 3 minutes for a fragrant spice paste.
- Combine spice paste and yogurt, and slather chicken with mixture. Cover and marinate for 2 hours.
- Preheat oven to 375°F (190°C). Bake for 50–60 minutes, until chicken is easily pierced with a fork.
- Serve with plain basmati rice or pilau.
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