Photograph of the finished Tandoori chicken

India · Gà nướng tandoori

Tandoori chicken

40 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.6 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Lime Lime 2
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Chilli Chilli 1
  • Photograph of Onion Onion 1
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Make several deep cuts in the chicken, rub with salt and lemon juice, and let it sit for 15 minutes.
  2. 2 Mix yogurt with minced ginger and garlic, garam masala, turmeric powder, chili powder, and cooking oil to make a marinade.
  3. 3 Coat the chicken with the mixture, cover tightly, and refrigerate for at least 60 minutes.
  4. 4 Preheat oven to 220°C, bake chicken for 25 minutes, flipping it once midway.
  5. 5 Switch to the top grill for another 5 minutes to sear the chicken on all sides, and serve with sliced onions and lemon.

With an appliance

  • Charcoal grill 36 min

    Replace steps 4-5: Place the chicken on a medium-heat grill, 12 cm away from the coals, grill for 8 minutes on each side, then bring it closer to the coals for 2 minutes on each side; the meat will have a smoky flavor and tandoor-style char marks, but you need to wipe off the yogurt sauce to prevent burning.

Start cooking