That is a quick baked Tandoori chicken recipe for everybody who happens now not to have a tandoor sitting within the middle of your kitchen! Made with reachable ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.
Tandoori Chicken Recipe
Butter chicken, Tikka Masala or Tandoori chicken?? Any outing to an Indian eating place reasons a disaster of indecision as we struggle it out among these 3 wildly popular Indian chicken dishes!
There’s no denying that one of the motives why we adore Tandoori chicken is the signature smokey chargrilled flavour that could only be done in a clay tandoor constructed to withhold fierce charcoal heat.
However don’t worry, you won’t leave out the chargrill flavour in this Tandoori chicken recipe. My trick is to jack up the flavour of the marinade to compensate – we’re speakme big, huge flavours here!
Tandoori Chicken Marinade
Right here’s what you want for the Tandoori chicken Marinade.
Kashmiri Chilli is what offers Tandoori the signature crimson coloration. Tastes like paprika with a piece of spiciness, you’ll need to hunt down an Indian grocery shop for this. but don’t fear, paprika is a close to best flavour sub! The chicken received’t be pretty as crimson however will still have a purple hue. you could easily increase the redness with a drop or two of crimson meals colouring.
How to Make it
The making part could be very clear-cut: blend marinate, add the chicken, then go away to marinate. 12 to 24 hours is great, or forty eight hours. in case you’re in a rush, then 2 to three hours will do the trick if you cut slashes into the chicken.
Even as that is a baked tandoori chicken recipe, it’s a ripper at the barbie too. and off the charts amazing if cooked over charcoal!
What to Serve with Tandoori Chicken
Here’s what I serve with Tandoori Chicken:
- Basmati Rice– love the colour contrast! Recipe below. Though plain basmati rice will do in a pinch (or other rice of choice).
- Minted Yogurt– the freshness of the mint and cool yogurt pairs so well with all things Indian. Recipe below.
- Side Salad*– try this Indian Tomato Salad or use the same dressing with slices of cucumber. Otherwise, check out this South Indian-style Cabbage & Carrot Salad with Coconut. A simpler alternative is Everyday Cabbage Salad (it’s in the recipe notes).
- Flatbreads – When naan is in hot demand, I reach for my Easy No Yeast Flatbreads. Because it’s not a saucy curry, I like to brush the flatbreads with garlic butter for extra flavour – SO GOOD!
* Fresh side salads are less common in Indian cuisine, vegetables tend to be cooked. So don’t get too caught up about an authentic fresh side salad – go with what you like!
