This is an authentic recipe for tandoori chicken. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad, then finish off the meal with kulfi (Indian ice cream).
Ingredients
- chicken: 2 pound (cut into pieces)
- lemon: 1 medium (juiced)
- salt: 1 tsp
- plain yogurt: 1.25 cups
- onion: 0.5 medium (chopped)
- garlic: 1 clove (minced)
- Garam Masala: 2 tsp
- ginger root: 1 tsp (fresh; grated)
- cayenne pepper: 1 tsp
- red food coloring: 1 tsp
- yellow food coloring: 1 tsp
- cilantro: 2 tsp (finely chopped)
- lemon: 1 medium (cut into wedges)
Metric Conversion
Stages of cooking
-
Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
-
Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring. Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
-
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
-
Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with cilantro and lemon wedges.
