What is it?
Indian Tandoori Chicken is a delicious dish that originated in India. It is made with chicken marinated in yogurt and spices, then cooked over charcoal or wood fire in a clay oven called a tandoor. The result is succulent, juicy chicken with an amazing flavor! This dish has become popular all around the world due to its unique taste and texture. If you haven’t tried it yet, I highly recommend giving Indian Tandoori Chicken a try – you won’t regret it!
Calories
One serving of Indian Tandoori Chicken contains approximately 250 calories – making it an excellent choice for those looking to watch their calorie intake while still enjoying a flavorful meal! The spices used in the marinade also provide additional nutritional value such as anti-inflammatory properties that can help with overall wellness. So if you’re looking for an enjoyable way to get your protein without breaking your diet, give Indian Tandoori Chicken a try!
Variation – Variations on the traditional recipe can be found all over the world – from Malaysian renditions with coconut milk to British versions made with beer or wine. Some chefs even add ingredients such as garlic paste, ginger paste, and garam masala powder for extra flavor. No matter what variation you try out at home or your local restaurant it’s sure to be delicious!
Additionally, it pairs well with various salads such as cucumber raita( curd) and mint chutney for added flavor. For those looking for something more substantial to accompany their tandoori chicken they could try adding some dal (lentils), aloo gobi (potatoes & cauliflower) or saag paneer (spinach & cheese). All of these dishes will perfectly complement the flavors of the tandoori chicken creating an amazing Indian feast!
Ingredients :
- 2 pounds of chicken, chopped
- Juiced from 1 medium lemon
- 1 salt shakerful
- 3/4 cups of plain yoghurt
- 12 medium onion, cut finely
- 1 minced garlic clove
- Garam masala, two teaspoons
- One teaspoon freshly grated ginger root
- 1 cayenne pepper teaspoon
- 1 teaspoon of red food dye
- 1 teaspoon of yellow food dye
- 2 teaspoons of cilantro, chopped finely.
- Cut one medium lemon into wedges.
Preparation steps :
Step 1: Chicken parts’ skin should be removed and discarded. Place the meat in a shallow dish after making slits in it. Lemon juice and salt are used to season the chicken on both sides. Give it 20 minutes to sit.
Step 2: In a medium bowl, combine yoghurt, onion, garlic, garam masala, ginger, and cayenne pepper. Stir until well-combined. Add food colouring. Pour the yoghurt mixture over the chicken, then cover and chill for six to twenty-four hours (the longer the better).
Step 3: When you’re ready to cook, heat up an outside grill to medium-high and give the grates a quick oiling. Chicken marinade should be removed. Throw away any leftover marinade.
Step 4: Cook chicken on the heated grill until the juices flow clear and the colour is gone. When implanted close to the bone, an instant-read thermometer should register 165 degrees F. (74 degrees C). Garnish
Cooking Tips:
- Furthermore, you can bake this dish for 25 to 30 minutes at 450 degrees F (230 degrees C).
- Prepare for 25 minutes
- 20 minutes for cooking
- Extra Time: 6 hours and 20 minutes
- Total: 7 hours 5 mins
- 4 servings
Nutritional facts : 356 calories, 19g of fat, 14g of carbohydrate, and 36g of protein
