Teresa's Recipes
Indian Tandoori Chicken
Embark on a culinary journey to the heart of India with this tantalizing Tandoori Chicken. Marinated in a luscious, creamy yogurt blend infused with a symphony of spices, this dish is not only a feast for the taste buds but also a visual delight. The vibrant red hue from the tandoori masala and paprika paired with the charred, smoky exterior creates an irresistible allure. Traditionally cooked in a clay oven known as a tandoor, this method locks in moisture, ensuring each bite is tender and succulent. Serve this dish hot, accompanied by fresh lemon wedges and bright green cilantro, for a refreshing and zesty finish that will awaken your senses!
Ingredients
- 2 pounds Chicken drumsticks
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoons Tandoori masala
- 1 tablespoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons (for brushing) Vegetable oil
- for garnish Fresh cilantro
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 25 minutes
- Calories: 320
- Fat: 14g
- Carbs: 6g
- Protein: 42g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large mixing bowl, whisk together the yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, paprika, cumin powder, coriander powder, turmeric powder, and salt until smooth and well combined.
- Add the chicken drumsticks to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but for best results, let it marinate overnight to allow flavors to penetrate the chicken.
- Preheat your grill to medium-high heat, ensuring it's hot enough to create a nice sear on the chicken.
- Remove the marinated chicken drumsticks from the refrigerator. Shake off any excess marinade, and lightly brush each drumstick with vegetable oil to prevent sticking on the grill.
- Place the chicken on the grill and cook for about 20-25 minutes, turning occasionally to ensure even cooking. The chicken should be cooked through, charred on the outside, and juices should run clear when pierced.
- Once cooked, remove the chicken from the grill and allow it to rest for a few minutes to retain its juices.
- Garnish with freshly chopped cilantro and serve hot with lemon wedges for an extra burst of flavor.
Tips
- For an extra smoky flavor, consider using a charcoal grill. You can also add soaked wood chips to the grill for added depth.
- If you prefer, you can substitute chicken with bone-in chicken thighs or even tofu for a vegetarian option.
- Serve with naan or basmati rice, and a side of cooling cucumber raita for a complete meal.