Food Safari's Tandoori Chicken
photo by Peter J
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 kg chicken thigh
- 200 g natural yoghurt
- 1 tablespoon fresh ginger, grated finely
- 1 tablespoon garlic, grated finely
- 1 tablespoon tandoori paste
- 1⁄2 teaspoon tandoori color powder (food colouring, if available)
- 2 teaspoons cumin seeds, ground
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric powder
directions
- In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
- Once completely mixed, rub mixture into chicken covering all the chicken.
- Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
- Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
- After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
- Serve with steam rice, salad and plain yoghurt.
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Reviews
-
Wonderful, a beautiful blend of Indian spices and an amazing aroma while cooking. I served with home-made yoghurt with some cumin mixed through along with steamed rice and a bit of salad. I went to buy some red food colouring but the store had run out and the closest available was called rose pink. I thought the small quantity wouldn't show through that much but boy was I wrong and the marinade was a bizarre pink colour, but it worked really well because after cooking and browning it turned to a very appetising red.
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I love tandoori chicken and this is really good. I prefer it grilled (I don't have a tandoori grill, though) but for being done in the oven, this really turned out nicely. I am going to give this a try when the weather permits some outdoor cooking! (I have to use up the BIG jar of tandoori paste I bought! :) )
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We also saw this on TV and have wanted to make it since I saw you'd posted it. I'm glad I did as we really enjoyed it a lot. The only changes I made to the recipe you posted were to use drumsticks and 1 teaspoon of Kashmiri chilli powder. I don't have the fridge space to marinate anything for two days, so slashed the drumsticks to the bone a few times, massaged the mix in really well and left them for two hours. They were fine. We ate our chicken with rice, yoghurt and a simple salad of red onion, cuc, tomato, fresh coriander and lemon juice.
RECIPE SUBMITTED BY
Chef floWer
Australia
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