Tandoori chicken is perfect for BBQ season. Served with Naan bread, salad and a green chutney, is the perfect dinner. People usually serve tandoori chicken with a cold glass of lassi, a yogurt drink which aids in digestion and just completes the meal.
Frequently asked questions
Can we use other meats with this marinade other than chicken?
Yes, you can use beef or even fish. This recipe works so well with fish. We really enjoyed it.
I can't find any Kashmiri Red Chilli Powder. What can I use in its place?
It's ok if you can't find the Kashmiri Red Chilli powder. The reason why we use it is because this red chilli powder is calmer in heat than regular red chilli powder and it has this amazing red colour to it. Instead you can use 1/2 teaspoon normal red chilli powder and add a little red food colour to the marinade to achieve that signature red colour. But be careful not to add too much.
I don't have 6 hours. Can I still make this recipe?
Ofcourse you can. Just be prepared because the flavour won't be as strong. But otherwise it can be made in even less marination time.
Preparation Time 10 minutes plus 6 hour marination time
Cook Time 30 minutes
Serves 4
Ingredients
Tandoori Chicken Marinade
1/2 kg /500 grams chicken in pieces
1/2 cup greek yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon garam masala
1 teaspoon Kashmiri red chilli powder / low spice chilli powder
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
1 1/2 tablespoon vegetable oil
To grill
1 tablespoon oil
Green Chutney
1 cup/ A heaped handful of coriander
1 cup/ A heaped handful of mint
3 green chillies- deseeded
1/2 teaspoon salt
2 tablespoons lemon juice
1 1/2 cups greek yogurt
To serve
Salad
Naan Bread
Instructions
Combine the greek yogurt, garlic paste, ginger paste, garam masala powder, red chilli powder, salt, turmeric and coriander powder. Mix well. Add the lemon juice and oil. Mix well again and set the marinade aside.
Make deep cuts in the chicken. Add the chicken to the marinade and rub the marinade into the chicken, making sure you get the marinate into the cuts.
Marinate the chicken for at least 6 hours, preferably overnight.
To make the green chutney: Combine the mint, coriander, green chillies, salt and lemon juice in the food processor. Grind well. Add the yogurt and blitz again. Pour into a bowl and refrigerate until ready to use.
To grill: heat 2 tablespoons oil on the grill on a medium heat. Cook the chicken for 4-5 minutes each side. There should be some scratch marks on the chicken.
Place the cooked chicken in a wok, with a lid. Make a little bowl out of tin foil and place that in the middle of the chicken.
Heat up a small piece of coal on the stove. Be careful and only handle with tongs. When the coal is hot and turns white, place the coal into the 'foil bowl' and spoon a teaspoon of oil onto the piece of coal. This will cause the coal to smoke. Immediately replace the lid on the wok and smoke the chicken for 2-3 minutes.
Heat up the naan bread and serve immediately.
I hope you give this recipe a try! If you like what you see, do let us know in the comments down below. If you would like to see a specific recipe please reach out. I would love to help. :) Much love and have a good one.
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