This is an authentic Indian tandoori chicken recipe, just like you get at restaurants, but made at home.
Watch Food Safari’s Pakistani episode, in which Nighat Hassan shares her tandoori chicken recipe. You might also like this tandoori chicken pizza, or our pappadums with tandoori chicken recipe.
- 1 kg whole chicken, skin removed
- 1 tsp rock salt
- 1 tsp lemon juice
- 1¼ cups plain yoghurt
- 2 tsp garlic paste
- 1 tsp grated fresh ginger root
- 2 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp orange food coloring
- coriander, to garnish
- lemon wedges, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 6-24 hours
You will need to begin this recipe 1 day in advance.
Cut slits into chicken pieces lengthwise.
Place in a shallow dish and sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
In a medium bowl, combine yoghurt, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Then stir in orange food colouring.
Spread yoghurt mixture over chicken. Cover and refrigerate for 6-24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Cook chicken on grill until flesh is no longer pink and juices run clear.
Garnish with cilantro and lemon wedges.
• This dish can also be baked in a hot oven (450 degrees F) for 25-30 minutes (or until done). There is also a more updated version of this recipe at my blog.