Cook Tandoori Chicken

Tandoori chicken, which is also known as Sahi Murgh or Murgh Tandoor, is a delicious dish created by baking chicken with in a marinade made of yogurt and Indian spices. This dish is not only popular in Asian countries like India, China, and Malaysia, but also in many Middle Eastern and Western countries.

Ingredients

  • 4 pieces of chicken thighs
  • 1 cup (240 mL) plain yogurt
  • 2 tbsp (30 mL) ginger garlic paste
  • 2 tbsp (30 mL) kashmiri red chilli powder
  • 1 tbsp (15 mL) garam masala
  • 1 tbsp (15 mL) tandoori powder
  • 1 tbsp (15 mL) turmeric powder
  • 3 tbsp (45 mL) big cardamom
  • 1 tbsp (15 mL) oil
  • 1 tbsp (15 mL) salt
  • 1 lemon
  • 1 tbsp (15 mL) mango powder
  • 1 tbsp (15 mL) ground coriander
  • ½ tbsp (7.5 mL) orange color
  • Coriander leaves
  • 2 tbsp (15 mL) gram flour
  • 1 ½ tbsp (22.5 mL) ajwain seeds

Steps

Marinating the Chicken

  1. Wash the chicken thoroughly. Run the chicken under cool tap water. Rub the chicken thoroughly. Completely drain the water from the chicken pieces.
  2. Create notches in the chicken pieces. To create the notches, lightly stab a fork into the chicken. Create several notches over the surface of the chicken by stabbing the chicken with a fork 3-5 times.[1]
  3. Combine the spices and yogurt. In a large mixing bowl add the ginger garlic paste, yogurt, turmeric powder, garam masala, ground coriander, kashmiri red chilli, cardamom, tandoori powder, mango powder, salt, lemon juice, and orange color. Mix these ingredients thoroughly with a large spoon until smooth.
  4. Add the chicken to the marinade. Cover the bowl and set it in the refrigerator. Allow the chicken to marinate for at least one hour. For best results, do not allow the chicken to marinate more than one day.[1]

Continuing the Preparation

  1. Combine the gram flour, ajwain seeds, and sunflower oil. In a pan, slightly heat the oil.Add the gram flour and ajwain seeds to the heated oil. Take care to not allow the oil to get too hot and burn the gram flour.
  2. Cook the flour mixture over medium heat. Occasionally stir the mixture. Remove the pan from the heat once you see the gram flour turn a slight brown color.
  3. Add this mixture to the marinated chicken. Add another tablespoon of sunflower oil to the chicken mixture. Allow the whole mixture to marinate in the fridge for another 30 minutes.

Cooking the Dish

  1. Prepare the chicken on the tray and bake for 15 minutes. Preheat the oven at 350℉ (160℃). Prepare the baking tray with foil and lightly grease it with cooking spray. Place the marinated chicken onto the baking tray. Take care to leave the leftover marinade in the bowl. Place the tray in the oven and bake for 15 minutes.[1]
  2. Flip the chicken pieces after 15 minutes. Remove the chicken from the oven and flip the pieces over with a fork or tongs. Once flipped, lightly brush some oil to the top of the chicken pieces.
  3. Bake the chicken for another 10 minutes. The tray will still be hot, so use caution when placing it back in the oven.
  4. Remove the tray from the oven. Slice the largest piece of chicken to verify that it is thoroughly cooked. The chicken should no longer be pink in the middle. Serve the chicken tandoor with garnished coriander leaves and naan (an Indian flatbread).[2]



Tips

  • Be sure to marinate your chicken for at least one hour.

Warnings

  • Use care while removing dish from the oven. The dish will be very hot.

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Sources and Citations

  1. ↑ 1.0 1.1 1.2 http://www.foodnetwork.com/recipes/aarti-sequeira/tandoori-chicken-recipe
  2. ↑ http://www.simplyrecipes.com/recipes/tandoori_chicken/
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