How To Make The Best Tandoori Chicken

 How To Make The Best Tandoori Chicken

I’m always on the hunt for chicken dishes that are easy to make and taste delicious as well! I found this very easy tandoori chicken dish that requires very little preparation and can be cooked within 25 minutes. There really is nothing hard about this recipe and you will find that chef Ali Hassan explains each and every step of this tandoori recipe very thoroughly.

This tandoori chicken recipe is perfect for the weekends and very impressive for when you have guests pop over for a get together. Serve with rice and naan and make it into a family meal, any night of the week. To find more recipes by chef Ali Hassan go to  http://blandisboring.com

This recipe serves 4-5 people, so if you may want to double the ingredients for larger numbers of people. Below the You Tube video you will find the ingredients and directions.

Ingredients

• 8 chicken legs or thighs, skin on
• 1/4 large onion
• 5-6 garlic cloves
• 1 2? by 1? thick knob of ginger, peeled and sliced
• 10 sprigs (including stems) of fresh coriander
• 1 lime or lemon (or 1/2 of each)
• 1 tbsp of tandoori paste or 1 tsp of tandoori masala powder (for colour)
• 4 tbsp of yogurt
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp of chili powder
• 1/2 tsp of turmeric
• 1/2 tsp sea salt

Directions

1. Add all the ingredients except chicken into a food processor and puree to a fine paste.
2. Cut a few deep slits into chicken legs (or thighs) so that the masala really penetrates the meat.
3. Add some of the pureed Tandoori paste to the chicken – enough to really coat the chicken. Save any remaining paste for a Tandoori fish for dinner tomorrow night!
4. Rub paste into the chicken. Set chicken aside for 2 hours (on a counter if the chicken is cold) or as long as overnight (in the fridge) to marinate.
5. Preheat your grill (or your tandoor, you show-off!) or oven to 425 degrees F (Australian conversion 220 Celsius).
6. Cook chicken for 20-25 minutes, turning at least once in between.
7. You’re at a crossroads: 1) You can squeeze a little more lemon on the chicken and eat it immediately with rice or naan* OR 2) you can let it cool and cut the chicken into small pieces and use it in our butter chicken recipe!

Notes

If you don’t want to keep skin on the chicken, then add 1 tbsp of vegetable oil to the marinade.

Let me know how you went with cooking this delicious tandoori chicken dish!

Nicky Singh.