Description
Tandoori Chicken with Yogurt Dip
Ingredients
For the Chicken:
4 chicken legs (thighs and drumsticks attached)
1 cup plain Greek yogurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric powder
1/2 tsp cayenne pepper (adjust to spice preference)
1/2 tsp garam masala
1 tsp salt
2 tbsp vegetable oil
For the Yogurt Dip:
1/2 cup plain Greek yogurt
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp lemon juice
Salt and pepper to taste
For Garnish:
Fresh cilantro leaves
Sliced red onion
Jalapeño slices (optional)
Directions
Marinate the Chicken:
In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, turmeric, cayenne, garam masala, salt, and vegetable oil.
Add the chicken legs and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Cook the Chicken:
Preheat your grill or oven to 400°F (200°C).
If grilling, cook the chicken over medium heat for 20-25 minutes, turning occasionally, until the chicken is charred and cooked through.
If baking, place the chicken on a baking sheet lined with foil and bake for 30-35 minutes, then broil for 2-3 minutes for a charred effect.
Prepare the Yogurt Dip:
In a small bowl, mix together the yogurt, cilantro, cumin, lemon juice, salt, and pepper. Chill until ready to serve.
Serve:
Plate the chicken with fresh cilantro, sliced red onion, and optional jalapeño slices. Serve with the yogurt dip and naan or rice on the side.
Prep Time: 15 minutes
Marinating Time: 2 hours
Cook Time: 25-35 minutes
Total Time: ~2 hours 50 minutes
Servings: 4
Calories: ~300 kcal per serving
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Step-by-Step Guide
1. Prepare the Marinade: In a large mixing bowl, thoroughly combine the Greek yogurt, lemon juice, ginger-garlic paste, all ground spices, salt, and oil until a smooth, vibrant paste forms.
2. Marinate the Chicken: Pat the chicken legs dry. Make 2-3 deep slashes into the thickest parts of each piece. Submerge the chicken in the marinade, ensuring it gets into the slashes. Cover and refrigerate.
3. Preheat and Prepare: Bring your chicken out 20 minutes before cooking. Preheat your grill to medium heat or your oven to 400°F (200°C). For oven baking, line a baking sheet with foil and place a wire rack on top.
4. Cook Thoroughly: Place the chicken on the grill or on the prepared rack. Cook, turning occasionally, until the internal temperature reaches 165°F (74°C) and the exterior is nicely charred.
5. Rest and Serve: Let the chicken rest for 5 minutes after cooking. This allows the juices to redistribute, ensuring moist and tender meat.
Serving Suggestions
Serve your Tandoori Chicken as the centerpiece of a vibrant meal. Traditional pairings include warm garlic naan or fluffy basmati rice to soak up the juices. For a fresh contrast, add a side of cucumber-mint raita or a simple salad of sliced onions, tomatoes, and lemon wedges. The cool yogurt dip provided is perfect for drizzling or dipping.
How-to Summary
Create a spiced yogurt marinade with cumin, coriander, paprika, and cayenne. Marinate scored chicken legs for at least 2 hours. Grill or bake until fully cooked with a charred exterior. Serve with a herbed yogurt dip and fresh garnishes.
Frequently Asked Questions
Can I use chicken breasts instead of legs? Yes, but breasts are leaner and can dry out. Use bone-in, skin-on breasts and reduce cooking time slightly, monitoring the internal temperature closely.
How can I get the classic red color without artificial dyes? The paprika and cayenne provide some color. For a deeper hue, add 1/2 teaspoon of Kashmiri red chili powder, which is mild and richly colored.
My marinade is too thick. What should I do? A thick marinade is fine, but you can thin it with a tablespoon of water or extra lemon juice to make coating easier.
Can I cook this in an air fryer? Absolutely. Cook at 375°F (190°C) for 18-22 minutes, turning halfway, until charred and cooked through.
How long can I store leftovers? Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or skillet to maintain texture.
Common Mistakes to Avoid
- Skipping the Marinating Time: Marinating for less than 2 hours won’t allow flavors to penetrate deeply.
- Not Scoring the Chicken: Failing to make deep cuts prevents the marinade from seasoning the meat inside.
- Cooking at Too High Heat: This will burn the yogurt marinade before the chicken is cooked through. Use medium, consistent heat.
- Overcooking: Use a meat thermometer. Chicken legs are forgiving, but overcooking breasts will make them tough.
Conclusion
This Tandoori Chicken recipe brings the vibrant, smoky flavors of traditional Indian cooking to your home kitchen. The key lies in the simple, fragrant marinade and allowing ample time for the flavors to develop. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive, restaurant-quality dish that is sure to become a favorite. Pair it with the cooling yogurt dip and your chosen sides for a complete and satisfying meal.