Tandoori Chicken

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Tandoori Chicken: A Taste of India

Tandoori Chicken, a renowned Indian delicacy, is famous for its vibrant color and explosive flavor, making it a favorite for family dinners and festive gatherings. Originating from the Indian subcontinent, this dish is named after the ‘tandoor’, a type of cylindrical clay oven used in its traditional preparation. This blog post will guide you through making Tandoori Chicken at home, ensuring you can enjoy this delicious meal with ease.

Ingredients

For the First Marinade:

• 1 (1 1/2-inch) piece of ginger, or 1 tablespoon ginger paste
• 3 to 4 cloves of garlic, or 1 tablespoon garlic paste
• 1/2 medium lime
• 2 teaspoons kosher salt
• 4 whole bone-in chicken legs

For the Second Marinade and Cooking:

• 1/2 medium lime
• 1/2 cup plain whole-milk Greek yogurt or hung curd
• 1/2 cup light cream, Amul cream, or 1/3 cup heavy cream plus 2 tablespoons whole milk (optional)
• 1 tablespoon Kashmiri red chile powder
• 1 tablespoon mustard seed oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter, if roasting
• Vegetable oil, if grilling

Directions

First Marinade:

1. Prepare the marinade base: Peel and finely chop the ginger and garlic, then mash them into a paste. Juice half a lime into a large bowl.
2. Combine ingredients: Add the ginger, garlic, lime juice, and kosher salt to the bowl; mix well.
3. Marinate the chicken: Remove and discard the skin from the chicken legs, make deep slashes in the meat to allow deeper penetration of the marinade, and soak them in the mixture for 1 hour at room temperature or up to 2 days in the fridge.

Second Marinade:

1. Mix secondary ingredients: Juice the remaining half lime into another bowl. Add the yogurt, cream (if using), and all spices; whisk to combine thoroughly.
2. Marinate again: Place the initially marinated chicken into this spicy yogurt mixture. Ensure each piece is well-coated. Refrigerate for at least 2 hours or up to 2 days for more profound flavor development.

Cooking:

• For roasting: Preheat the oven to 400ºF. Place the chicken on a foil-lined sheet and roast for 15 minutes. Then, brush with butter and continue cooking until the internal temperature of the chicken reaches 165ºF.
• For grilling: Heat the grill to medium. Oil the grates to prevent sticking. Grill the chicken, turning every 10 minutes, until it is thoroughly cooked and has a nice char.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour (plus marinating time)
• Calories: 290 kcal per serving
• Servings: 4

This Tandoori Chicken recipe brings a piece of India right to your kitchen, offering a perfect blend of tangy, spicy, and savory flavors that dance on the palate. Whether you choose to roast or grill, the result is succulently tender meat with a richly spiced crust that’s bound to impress. Enjoy it with some naan, rice, or a simple salad for a truly delightful meal.

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