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  • Tandoori Chicken

    1 vote
    Tandoori Chicken
    Prep time:
    Cook time:
    Servings: 4
    by Albert Shawz
    1 recipe
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    Traditionally, tandoori chicken calls for pieces of meat to be marinated in yogurt and spices, then baked in a cylindrical, clay tandoor oven. Most of us don't have one at home, but you can still enjoy the flavorful Indian dish using a regular oven. Tandoori chicken is also renowned for its vibrant red color, which comes mainly from the spices used. If you think you can use up the old spices hanging around in your cupboard, think again— spices lose their color and their potency over time, so when making tandoori chicken at home, invest in fresh spices and the best quality you can afford.

    Ingredients

    • 4 skinless free-range chicken breasts
    • 1/2 tablespoon ground garam masala
    • For the Marinade:
    • 4 tablespoons lemon juice (freshly squeezed)
    • 1/2 cup full-fat yogurt
    • 2 teaspoons garlic (minced)
    • 2 teaspoons fresh ginger (peeled and minced)
    • 3 teaspoons paprika
    • 2 tablespoons tomato puree
    • 2 tablespoons vegetable oil
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon sea salt
    • 2 to 3 drops red food coloring (optional)

    Directions

    Tandoor

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