Tandoori chicken was born in Peshawar, now Pakistan, in the Moti Mahal restaurant before the partition of 1947. It is traditionally cooked in a tandoor clay oven at more than 400 C, which gives it its characteristic reddish color and smoky flavor. It is one of the most exported Indian dishes to the world.
Indian
Tandoori Chicken
Tandoori chicken marinated in yogurt and spices with a characteristic reddish color.
- Indian
- Main course
- Light
- High protein
- Low fat
- medium
- lactosa
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 36 g
- Fiber 1 g
- Carbohydrates 6 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Tandoori Chicken is an Indian preparation with medium difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 pieces of chopped chicken of 150 g.
- Have ready: 200 g of natural yogurt.
- Have ready: 2 tablespoons of tandoori masala paste.
- Have ready: 1 tablespoon garam masala.
- Have ready: 2 tablespoons of lemon juice.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Make deep incisions in the chicken so that it absorbs the marinade.
Make deep incisions in the chicken so that it absorbs the marinade. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix yogurt
Mix yogurt, tandoori masala, garam masala, lemon, ginger, garlic and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cover the chicken with the marinade and refrigerate for at least 4 hours or all…
Cover the chicken with the marinade and refrigerate for at least 4 hours or overnight. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Preheat the oven to maximum temperature with tray inside.
Preheat the oven to maximum temperature with a tray inside. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Place the chicken on the hot tray
Place the chicken on the hot tray, drizzle with oil.
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Roast for 20-25 minutes, turning halfway through, until charred…
Roast for 20-25 minutes, turning halfway through, until charred on the edges.
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Serve with onion
Serve with onion, lemon and fresh cilantro.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Grill or barbecue version for smoky aroma.
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