|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 21mg||107%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Very few people the world over have not heard of tandoori chicken. The iconic status of this North Indian dish means it is on the menu of every Indian restaurant. Tandoori comes from the way it is cooked—in a tandoor or clay oven. The chicken is marinated for a few hours in a mix of spices and yogurt before it is threaded onto skewers and cooked in the tandoor.
Though many people use food coloring to get the almost trademark orange hue for their tandoori chicken, traditionally the chicken gets its color from the use of turmeric powder and powdered Kashmiri red chilies. These red chilies are known to have 'more bark than bite' as they lend a fiery red color but are not as hot as their color suggests. All the lovely spices, the tang of the yogurt, and the smoky smell from the tandoor result in a delicious dish that you can almost never just eat one piece of!
The nicest thing about tandoori chicken, though, is that it's really easy to make. Once you've got the basic recipe for tandoori masala, prepare and store it so you can cook this tandoori chicken recipe anytime the craving strikes.
"As authentic as it gets without a clay oven! The chicken was tender and succulent and had that same iconic red coloring. You can find pre-made tandoori and chaat masala at any well-stocked Indian marketplace such as Patel Brothers. Be sure to taste the marinade before adding salt since the spice mix already includes it." —Diana Andrews
2 1/2 pounds boneless, skinless chicken breast, or thighs
1 cup yogurt
6 tablespoons tandoori masala
2 tablespoons vegetable oil, canola oil, or sunflower oil, more for the grill
1 teaspoon minced garlic
Kosher salt, to taste
1 tablespoon chaat masala, store-bought or homemade, for garnish
Onion rings, for garnish
Lime wedges, for garnish
Gather the ingredients.
Make shallow diagonal slashes in the chicken pieces and keep aside.
In a medium bowl, mix together the yogurt, tandoori masala, the oil, garlic, and salt to taste to make a smooth paste.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate overnight.
Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Clean and oil the grill grates.
Put the chicken on the grill and sear, about 3 minutes on each side.
Reduce the grill heat to low (200 F to 275 F), cover and continue to cook until the chicken registers 165 F on a digital thermometer, about 2 minutes more. (Do not overcook or the chicken will dry out.)
When done, place chicken on a plate or platter and sprinkle chaat masala, garnish with onion rings and lime wedges. Serve piping hot.
Baking Tandoori Chicken
Heat the oven to 350 F/180 C. Line a baking tray with foil. Spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil. Bake for approximately 15 minutes and then turn pieces and bake for another 10 minutes. Test chicken to see if cooked. It should register 165 F on a digital thermometer.