Chicken Tandoori Recipe With Ingredients
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Nutrition facts (per serving): 310 Cal (15g fat, 30g protein, 2g fiber)
Ingredients:
For the Marinade:
Chicken drumsticks or boneless chicken pieces, 1 pound
Yogurt: 1 cup
Ginger-garlic paste: 2 tablespoons
Red chili powder, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Garam masala, 1 teaspoon
Ground cumin, 1 teaspoon
Ground coriander, 1 teaspoon
Paprika: 1 teaspoon (optional)
Salt: 1 teaspoon (as per taste)
Lemon juice: 2 tablespoons
Cooking oil: 2 tablespoons
Fresh cilantro leaves for garnish
Lemon wedges
Instructions:
Mix all the ingredients for the marinade in a bowl: yogurt, gingergarlic paste, red chili powder, turmeric powder, garam masala,
ground cumin, ground coriander, paprika (if using), salt, lemon juice, and cooking oil.
Well-mix the ingredients properly.
For boneless chicken, cut it into bite-sized pieces. For chicken drumsticks, make deep slits.
Thoroughly coat the chicken pieces in the marinade, then place them in the refrigerator for 2–4 hours or overnight.
Heat your grill to medium-high or broil it in the oven or stove.
Put marinated chicken pieces on skewers with a small space.
Coating grill grates with oil
Grill the chicken for 15-20 minutes, turning occasionally, until cooked and charred.
Cut into a slice to check; there is no pink inside.
Garnish chicken tandoori with cilantro leaves and lemon wedges.
Variations:
To add smokiness, use a charcoal grill and add charcoal pieces while cooking the chicken.
Add more chopped green chilies or red chili powder for more spiciness.
Add a spoonful of milk or yogurt to the cooked chicken before serving for a creamier version.