Authentic Tandoori Chicken
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Authentic Tandoori Chicken
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Category
Indian
Servings
4
Prep Time
8 hours
Cook Time
30 minutes
Our modern understanding of tandoori chicken arose in the 1940s in Punjab, but people have been roasting meat and cooking bread in clay ovens, or tandoors, for millennia. It is of course reasonable to assume that over thousands of years, many combinations of seasonings and spices were applied.
In any case, tandoori chicken is attributed to a restaurant started by a Punjabi in Delhi, India, Kundan Lal Gujral. A victim of circumstance, this chef was a Hindu in newly formed Pakistan after the partition of India in 1947 who fled his home to the other side of the border. The dish quickly became popular throughout the subcontinent and then the world, and is now a staple in Indian and Pakistani cuisine.
Ingredients
-
2 tablespoons Tandoori Masala blend
- 1 pound chicken thighs or breasts
- 1 cup Greek yogurt
- Juice of 1/2 lemon
-
Salt
Directions
Mix the tandoori masala and a small amount of lemon juice into the yogurt in a large bowl.
Make diagonal cuts across the chicken (this will increase flavor). Coat the chicken in the marinade, cover, and leave overnight.
For the smokiest flavor, cook on an outdoor grill. Well-oil the grate and cook the chicken for 5 minutes on the first side. Turn, baste leftover marinade on top, and grill for about 30 minutes or until an internal thermometer reads 165 degrees.
Serve with rice and chutney.