Tandoori Chicken Recipe

Tandoori Chicken Recipe

Look no further….This is the ultimate Tandoori Chicken recipe!  I created this recipe through careful trial and experimentation – the ingredients and the cooking method.  If you like tandoori chicken, you are going to love this!  If you’ve never had it before, prepare to fall in love!  (Just make sure to be open with your spouse about your new love affair.)

AND DON’T SKIP PAST THIS RECIPE BECAUSE YOU THINK THE LIST OF INGREDIENTS IS TOO DAUNTING!  KEEP READING, I’ll EXPLAIN…

Before we continue though, let’s take a look at the origin of this dish.  Tandoori Chicken (or Tandoori Murgh in India), is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which commonly gets up to almost 500 degree F in temperature.  Western chefs have had to modify the cooking method, either grilling or roasting the chicken.  This recipe roasts the chicken in the oven and achieves beautiful results.

Ingredients

  • 4 skinless chicken drumsticks
  • 4 skinless chicken thighs
  • Vegetable oil
  • Marinade:
  • 4 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 green cardamoms , seeds only
  • 1 black cardamom , seeds only
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon fennel seeds
  • 1 cup whole milk plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons salt
  • 1 tablespoon sweet paprika
  • ½ teaspoon Kashmiri chili powder or cayenne pepper (add more according to heat preference
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, minced
  • ½ tablespoon fresh ginger, minced
  • 1 teaspoon honey
Read the whole recipe on The Daring Gourmet