Tandoori Chicken

We recently got invited to dinner by our cousin Mark, as he wanted to celebrate his birthday. He chose a really great Indian restaurant in Brookfield, called Taste of India. I never even knew this place existed as it was tucked away in a strip mall. Their menu was pretty killer, and as I have only had Indian food on a few occasions, I let Mark do the ordering. He was well versed in Indian food as he lived in the New York city area for the majority of his life, and Indian food was abundant.

Tandoori Chicken

We sampled everything from samosas, nan, chicken curry, and a great spinach dish, only to name a few. Due to this experience, I have not been able to shake the aroma, and the flavors out of my mind. I truly loved the food, and you know what that means. The only true Indian dish that I know how to make is Tandoori chicken, and this my opportunity to make a killer batch of it.

Tandoori chicken is a common Indian dish, typically a deep yellow or red color, and either baked in a very hot oven, or grilled. The seasonings are spot on, and the intensity of the flavors is one that keeps you coming back for more. The smells are out of this world as well.

At first, I was going to go with just a dry rub, but as I had some yogurt laying around, I decided to incorporate that into the flavoring as well. The combination of the spices and yogurt, need to marinate the skinless chicken pieces for at least 8 hours, or better yet, over night.

Ingredients:

  • 1 whole chicken, cut into pieces, skin removed
  • 1/2 cup of plain yogurt
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 1 tbsp cumin
  • 1 tsp coriander ground coriander
  • 1/4 cup of diced white onion
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground clove
  • 1/4 tsp cinnamon powder
  • 1 tsp tumeric powder
  • 1 tbsp paprika
  • 6 chili bird peppers, stems removed
  • 1 1/2 tsp salt
  • 2 tbsp vegetable oil
  • white rice, cooked, preferably basmati

Get your food processor out. Add in everything but the chicken, oil, and rice. Turn it on medium and let it ride for a couple of minutes. Scrape down the sides, and turn it on again for about 30 seconds. You end up with a really killer marinade that looks great, and smells heavenly.

Get a large ziplock bag out. Fork your chicken pieces as this will help the marinade set into the chicken pieces. Place in the ziplock bag, and add in the marinade. Seal, removing as much air as possible, and place in a bowl in the refrigerator, overnight.

Before you are ready to cook, place the bowl of chicken on the counter and let it come close to room temperature. Preheat your oven to 500 degrees. Line a large baking sheet with aluminum foil, and place the chicken on the baking sheet. Drizzle vegetable oil on the chicken pieces. Place in the oven for nearly 30 minutes, or until the juices run clear.

Serve on top of basmati rice, with a lime wedge, cilantro, or sliced onions. Not only will you love the flavors of this chicken, but the color is really nice as well.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Tandoori Chicken

  1. Mmmmmm, this chicken was incredible. I was a little skeptical at first, but then I figured what the heck. My sense of adventure paid off BIG TIME!

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