Ultimate Tandoori Chicken

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Ultimate Tandoori Chicken

My recipe hunt for a classic Tandoori Chicken ended when I borrowed Madhur Jaffrey’s Indian Cooking from a local library. I was more excited because it could be made at home without an authentic Tandoor oven. Are you excited too? This is the ultimate recipe for Tandoori Chicken and I promise I am not exaggerating. Your hunt for Tandoori Chicken recipe will end here. Amen

Ingredients:

Chicken – 1.5 lb / 680 gm / 5 leg piece
Marinade:
Low fat Yogurt / Curd – 1 cup
Onion – 1 (small around 57 gm)
Lime – 1/2
Garlic – 1 clove
Ginger – 1/2 inch (size of garlic), peel the skin off
Green Chili – 2
Garam Masala – 1 1/2 tsp
Salt – 1 tsp or as per taste
Red food color + Orange Food Color (kesari powder) – few large drops
For Baking:
Jelly roll pan or cookie tray.
Aluminium/Aluminum Foil
Pastry brush (optional)

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2 Comments

  1. This looks soooooo good! Just a couple of questions: is it fair to assume the garam masala you use comes from an Indian market and not the grocery store (I have BHG), and how would you suggest adjusting if I want to skip the food coloring and use Kashmiri red chili powder?? Thanks so much. Love your beautiful site!

    • Hi Kristine, I am taking the liberty of answering on behalf of the recipe contributor here but yes, it is safe to assume that most of the Indian cooks buy their spices from an Indian store if not making them at home.
      For this recipe if you use 1 teaspoon of kashimiri mirch you should be fine although let point out that the color from the mirch will not be as vibrant as a restaurant style tandoori chicken but yes it will be “foo coloring less” 🙂

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