This classic Indian dish features chicken marinated in a tangy yogurt base infused with garlic, ginger, and a blend of warm spices like cumin, coriander, and turmeric. The result is meat that is incredibly tender, with a vibrant red hue and a smoky depth of flavor. Traditionally cooked in a clay oven, this recipe adapts beautifully to your home oven or grill. It serves as a perfect centerpiece for a weekend dinner or a festive gathering, pairing wonderfully with cooling raita or fluffy basmati rice. The long marinade time ensures every bite is packed with authentic, savory flavor.
Tandoori Chicken (De Witt
Description
This classic Indian dish features chicken marinated in a tangy yogurt base infused with garlic, ginger, and a blend of warm spices like cumin, coriander, and turmeric. The result is meat that is incredibly tender, with a vibrant red hue and a smoky depth of flavor. Traditionally cooked in a clay oven, this recipe adapts beautifully to your home oven or grill. It serves as a perfect centerpiece for a weekend dinner or a festive gathering, pairing wonderfully with cooling raita or fluffy basmati rice. The long marinade time ensures every bite is packed with authentic, savory flavor.Ingredients
Directions
-
Combine 1/4 cup lime juice, cayenne pepper, paprika, onion, garlic, ginger, coriander seeds, cumin seeds, and turmeric in a blender or food processor.
-
Blend the mixture for several minutes until it forms a smooth, consistent paste.
-
Transfer the spice paste to a bowl and stir in the remaining 1/4 cup lime juice and the yogurt until well combined.
-
Place the chicken pieces in a shallow non-aluminum dish.
-
Make deep gashes into the chicken flesh with a sharp knife.
-
Stuff some of the yogurt marinade mixture into the gashes.
-
Rub the remaining marinade thoroughly over the entire surface of the chicken.
-
Cover the dish and refrigerate to marinate for at least 8 hours, or up to 24 hours for deeper flavor.
-
Preheat your oven to 350 degrees F (175 degrees C).
-
Place a lightly oiled rack over a roasting pan.
-
Remove chicken from the marinade, letting excess drip off, and place on the rack. Reserve any leftover marinade for basting.
-
Bake the chicken for approximately 1 hour, basting occasionally with the reserved marinade, until the juices run clear when pierced with a fork.
-
Alternatively, for grilling: Prepare a charcoal fire and push hot coals to the outsides of the grill. Place a drip pan in the center and bank coals around it.
-
Place a lightly oiled cooking rack on top of the grill over the drip pan.
-
Set the marinated chicken on the rack, cover the grill, and cook for 1 to 1.25 hours, adding coals as necessary, until the juices run clear.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 908.3kcal
- % Daily Value *
- Total Fat 42.5g66%
- Saturated Fat 11.6g58%
- Cholesterol 303.6mg102%
- Sodium 307.8mg13%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 4.5g18%
- Sugars 6.7g
- Protein 97.6g196%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ginger ingredient was missing from the list but included in the original directions; it has been added to the ingredients list for accuracy.
For a deeper smoky flavor, you can char the onion and garlic slightly before blending them into the marinade.
If you do not have a rack for roasting, you can place the chicken directly in the roasting pan, but you will need to turn the pieces halfway through cooking to ensure even browning.
When grilling, monitor the heat carefully to prevent flare-ups, especially if using a high-fat cut of chicken. The indirect heat method described helps cook the meat through without burning the exterior.
Serve hot with cucumber raita, mint chutney, or warm naan bread.
