Tandoori Chicken
Traditional Pakistani tandoori chicken marinated in yogurt and spices, cooked to perfection with a smoky flavor.
Ingredients
- 1 kgChicken (whole, cut into pieces)
- 250 gramsYogurt (thick)
- 2 tablespoonsGinger paste
- 2 tablespoonsGarlic paste
- 2 teaspoonsRed chili powder
- 1 teaspoonTurmeric powder
- 1 teaspoonGaram masala powder
- 1 teaspoonCumin powder
- 2 tablespoonsLemon juice
- 1 ½ teaspoonsSalt
- 2 tablespoonsMustard oil or vegetable oil
- 1 pinchRed food coloring (optional)
For traditional color, optional
Instructions
Clean the chicken pieces and make shallow cuts on them for better absorption of marinade.
In a large bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, lemon juice, salt, mustard oil, and red food coloring if using. Mix thoroughly to form the marinade.
Apply the marinade generously over the chicken pieces, making sure it gets into the cuts. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for best flavor.
Preheat the oven or grill to a high temperature (around 200°C/400°F).
Place the marinated chicken pieces on the grill rack or in an oven tray. Cook for 20 minutes, then turn the pieces and cook for another 15-20 minutes until fully cooked and slightly charred on the edges.
Optionally, you can brush some butter or oil during cooking for extra moisture and flavor.
Remove from the heat and let rest for a few minutes. Serve hot with naan, salad, and lemon wedges.
