Name: Tandoori Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Chicken, cut into pieces - 2 pounds; Lemon, juiced - 1 medium; Salt - 1 teaspoon; Plain yogurt - 1 ¼ cups; Onion, finely chopped - ½ medium; Garlic, minced - 1 clove; Garam masala - 2 teaspoons; Grated fresh ginger root - 1 teaspoon; Cayenne pepper - 1 teaspoon; Red food coloring (Optional) - 1 teaspoon; Yellow food coloring (Optional) - 1 teaspoon; Finely chopped cilantro - 2 teaspoons; Lemon, cut into wedges - 1 medium

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tandoori Chicken

1. Chicken, cut into pieces - 2 pounds

2. Lemon, juiced - 1 medium

3. Salt - 1 teaspoon

4. Plain yogurt - 1 ¼ cups

5. Onion, finely chopped - ½ medium

6. Garlic, minced - 1 clove

7. Garam masala - 2 teaspoons

8. Grated fresh ginger root - 1 teaspoon

9. Cayenne pepper - 1 teaspoon

10. Red food coloring (Optional) - 1 teaspoon

11. Yellow food coloring (Optional) - 1 teaspoon

12. Finely chopped cilantro - 2 teaspoons

13. Lemon, cut into wedges - 1 medium

How to cook deliciously - Tandoori Chicken

1. Stage

Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.

2. Stage

Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring. Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).

3. Stage

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.

4. Stage

Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with cilantro and lemon wedges.