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I’ve got an absolute treat for your taste buds: the finger-licking Tandoori Chicken recipe that will transport you straight to the streets of India. If you’ve ever had the pleasure of savouring this delectable dish at a restaurant, you’ll know just how addictive it can be. But with a little culinary magic and some easy-to-follow steps, you can recreate this mouthwatering delight right in the comfort of your own kitchen.
What’s Tandoori Chicken, and why is it so special?
Tandoori Chicken is a classic North Indian dish that originates from the Punjab region. It’s named after the traditional clay oven called the “tandoor,” in which it is traditionally cooked. The chicken is marinated in a heavenly blend of yogurt and spices, which infuses the meat with an explosion of flavours. The result? Tender, juicy chicken with a vibrant red hue, smoky aroma, and a tantalizing taste that will leave you craving for more.
Tandoori Chicken Recipe
- 1 kg Chicken
- 4 tablespoon Plain yoghurt
- 1 tablespoon Curry powder
- 1 tablespoon Chili
- salt to taste
- 1 tablespoon Garlic powder
- 1 tablespoon Ginger powder
- 1 tablespoon Food colour
- 1 tablespoon Cumin powder
- 10 tablespoon Olive oil
- Wash, pat dry the chicken and make incisions on it.1 kg Chicken
- In a bowl, add plain yoghurt, cumin seeds, curry powder, mild chillies, 1 tsp food color,ginger and garlic powder and 2 tbsp o of olive oil and mix well to form a paste.4 tablespoon Plain yoghurt, 1 tablespoon Curry powder, 1 tablespoon Food colour
- Add the chicken and mix to coat fully.1 tablespoon Cumin powder
- In a pan, add about olive oil and add your chicken on medium heat.10 tablespoon Olive oil
- Keep turning the chicken to cook it on bothsides and after 25 minutes, remove.
- Add the cooked chicken to a bowl, then place ahot coal in the middle, pour a little bit of oil on it and cover the smoke asit gives the chicken a smoky, grill look and taste.
- After 3 minutes, uncover and serve hot.