Tandoori Chicken
Tandoori chicken takes its name from the tandoor clay oven it's traditionally cooked in, its bright red hue historically from Kashmiri chilli powder and, in modern versions, food colouring.
Chicken marinated in yoghurt and spices, traditionally cooked in a fiercely hot clay tandoor until charred and smoky — a signature dish across South Asia.
Ingredients
Method
Score the chicken pieces to help the marinade penetrate.
Mix yoghurt, tandoori masala, ginger garlic paste, lemon juice and chilli powder into a marinade.
Coat the chicken thoroughly and marinate for at least 4 hours, ideally overnight.
Roast or grill at high heat until charred at the edges and fully cooked through, about 25 minutes.
Scoring the chicken before marinating allows the spices to reach deeper into the meat, not just coat the surface.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
