Indian Tandoori Chicken

SUBMITTED BY: Simmi Gupta PHOTO BY: Bagira

"This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	1 Day 45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

READ REVIEWS (55)

DIRECTIONS

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Notes

Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.

This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).

Approximate Grilling Times for Chicken and Poultry

Wine Tip

Try with a California Zinfandel .

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REVIEWS

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Reviewed on Jan. 25, 2004 by JRAHMAN

My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.

14 users found this review helpful

Reviewed on Jan. 25, 2004 by AnnaG

This was the best, most flavorful chicken tandoori I have ever made. I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.

13 users found this review helpful

Reviewed on Jul. 23, 2007 by SHELLYGIRL814

This was my first time venturing into the world of Indian cooking. What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after. I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends. Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.

6 users found this review helpful

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