While Tandoori Chicken is traditionally cooked within a clay oven called a tandoor, we will be showing you how to cook this on the stove. The key to the intense mouth-watering flavor lies in the yogurt-based marinade for it. Since we’re using yogurt, the juices will stay locked in while still allowing for a beautifully cooked chicken.
The burning red color is obtained through spices such as cayenne and chili powder, although most U.S.-based restaurants utilize other herbs or even food coloring. Generally, with most Indian dishes, you’d eat this with naan, but we’re going to bypass this tradition for the sake of being healthy.
What You Will Need
- 1 lime, juice of
- 1 cup of greek yogurt
- 1Tbsp. Minced garlic
- 1 Tsp. garam masala
- 1 Tbsp. grated ginger
- ½ Tsp. ground turmeric
- 1 ½ – 2 lbs. Chicken legs
- ½ Tsp. cayenne
- Salt to taste
- We will be mixing yogurt, lime juice, garlic, ginger, garam masala, and turmeric and season with salt and cayenne for the marinade in a large bowl.
- Toss the chicken in the marinade until fully covered and refrigerate for a few hours
- Place chicken on a wire rack on a baking sheet and bake at 400 degrees for 20 minutes on each side. To give it that classic crispy skin, broil the chicken for a couple of minutes.
It’s that simple! It is not a complicated recipe to make; it requires a little time to make sure the chicken is as flavorful as possible. Tandoori chicken is commonly accompanied by basmati rice, but be creative! I enjoy adding lentils to my cooked rice to change the texture some. I wouldn’t say that this dish is completely healthy, but if you are looking for an Indian dish that is more healthy than cream-based sauces, this is a winner.
For more tasty recipes, head on over to our Food Recipes And Snacks section!