Named after the cylindrical clay oven traditionally used to cook naan and other dishes, tandoori chicken is a classic Indian preparation. It’s a popular dish popular throughout India and is originally from Punjab in the northwest, known as the land of “five rivers”, which comprises northern India and eastern Pakistan.
In this recipe, chicken is marinated in a mixture of yogurt, herbs, and aromatic spices and when cooked, results in a moist, lightly charred finish. It’s authentic, easy to make, and very flavorful.
Serves 4-6 | Time 1.5 hours
- 2 Tbsp. Acanela masala blend [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”indian-masala-spice-blend” show=”button-only”]
- Basmati rice, to serve [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”long-grain-basmati-rice” show=”button-only”]
- 4 chicken legs
- 4 chicken thighs
- 6 oz. Greek yogurt
- 1/4 c. cilantro, chopped
- 1/4 c. mint, chopped
- 2 cloves garlic, minced
- 1 Tbsp. minced ginger
- 1. Tbsp. olive oil
- 2 Bell peppers, sliced
- In a large bowl, combine Greek yogurt, cilantro, mint, masala blend, garlic, ginger, and olive oil.
- Add chicken pieces to bowl and marinate in refrigerator for 1 hour.
- Preheat oven to 500° F
- Place chicken on foil-lined baking sheet and roast for 30 minutes or until cooked through. Alternatively, grill over high heat until charred and fully cooked.
- Serve chicken on a bed of sliced peppers and basmati rice