Tandoori Chicken

Tandoori chicken is a classic Indian dish where chicken is marinated in yogurt, lemon, and spices. When grilled, the chicken develops a wonderful smoky flavor, a juicy interior, and slightly crisp edges. Serve it as tapas with fresh cilantro, lemon, and chutney, or as a full meal alongside rice and/or chapati with suitable vegetable dishes on the side. It can also be added to a masala sauce.

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You will need

2.2 lbs (1000 g) chicken breast, cut into even cubes (about 1 inch)

1 ½ tsp (7½ ml) salt

1 tsp (5 ml) freshly ground black pepper

⅓ cup + 1 tbsp (100 ml) lemon juice, fresh squeezed

1 tbsp (15 ml) garlic, finely grated

1 tbsp (15 ml) ginger, finely grated

Marinade

1 heaped cup (250 ml) plain Greek yogurt

1 tbsp (15 ml) garlic, finely grated

1 tbsp ginger, finely grated

1 tbsp green chili, finely chopped

⅓ cup + 1 tbsp (100 ml) fresh cilantro, finely chopped

1 tbsp (15 ml) freshly ground black pepper

1 ½ tsp (7½ ml) salt

2 tsp (10 ml) ground coriander

2 tsp (10 ml) ground cumin

1 tsp (5 ml) turmeric

1 tbsp (15 ml) Kashmiri chili powder

1 tsp (5 ml) paprika

1 tsp (5 ml) ground cardamom

1 tsp (5 ml) mango powder (amchoor)

2 tsp (10 ml) kasuri methi (dried fenugreek leaves)

1½ tsp (7½ ml) dried mint

3 ½ tbsp (52½ ml) tandoori masala powder

2 tbsp (30 ml) honey

3 tbsp (45 ml) canola oil

3 tbsp (45 ml) melted ghee

To Serve

Fresh cilantro, finely chopped

Lemon, cut in wedges

Basmati rice and/or Chapati

Chutney

How to make it

1. Place the chicken cubes in a bowl, season with salt and pepper, and mix so the seasoning is evenly distributed.

2.2 lbs (1000 g) chicken breast, cut into even cubes (about 1 inch)

1 ½ tsp (7½ ml) salt

1 tsp (5 ml) freshly ground black pepper

2. Combine the lemon juice, ginger, and garlic and pour the mixture over the chicken. Massage it into the meat and let marinate for at least 20 minutes.

⅓ cup + 1 tbsp (100 ml) lemon juice, fresh squeezed

1 tbsp (15 ml) garlic, finely grated

1 tbsp (15 ml) ginger, finely grated

3. Measure the yogurt into a bowl and whisk it together with the remaining marinade ingredients. Pour the marinade over the chicken and massage it thoroughly into the meat. Cover and refrigerate for at least 2 hours, but preferably longer—overnight if possible.

1 heaped cup (250 ml) plain Greek yogurt

1 tbsp (15 ml) garlic, finely grated

1 tbsp ginger, finely grated

1 tbsp green chili, finely chopped

⅓ cup + 1 tbsp (100 ml) fresh cilantro, finely chopped

1 tbsp (15 ml) freshly ground black pepper

1 ½ tsp (7½ ml) salt

2 tsp (10 ml) ground coriander

2 tsp (10 ml) ground cumin

1 tsp (5 ml) turmeric

1 tbsp (15 ml) Kashmiri chili powder

1 tsp (5 ml) paprika

1 tsp (5 ml) ground cardamom

1 tsp (5 ml) mango powder (amchoor)

2 tsp (10 ml) kasuri methi (dried fenugreek leaves)

1½ tsp (7½ ml) dried mint

3 ½ tbsp (52½ ml) tandoori masala powder

2 tbsp (30 ml) honey

3 tbsp (45 ml) canola oil

4. Thread the chicken cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes beforehand). Shake off any excess marinade. Grill them on an outdoor grill or in a grill pan, turning a few times. The chicken should be slightly charred at the edges and fully cooked through, with an internal temperature of 162°F (72°C). Brush the skewers with melted ghee toward the end of cooking.

3 tbsp (45 ml) melted ghee

5. Taste and adjust with more salt if needed. Sprinkle with cilantro and serve with lemon and chutney as a tapas or with rice and/or chapati.

Fresh cilantro, finely chopped

Lemon, cut in wedges

Basmati rice and/or Chapati

Chutney

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