Tandoori Chicken Recipe

Tandoori chicken is one of the best known recipes in Indian and Pakistani cuisine. This recipe explains how to prepare its modern version, without a tandoori oven, but with an authentic mix of spices to achieve the authentic and unique flavor of this dish.

 Preparation time:  20 minutes

 Cooking time: 40 minutes

 Marinated: 12 hours

 total time: 1 hour

 portions: 4

 calories: 130 calories

Ingredients:

Grated ginger: a tablespoon.

Cumin powder: 1/2 tablespoon.

Nutmeg: ¼ tablespoon.

Turmeric: 1/2 tablespoon.

Ground black pepper: 1/2 tablespoon.

Paprika powder or paprika: one tablespoon.

Cilantro in spices: a tablespoon if not, fresh chopped coriander can be used.

Cinnamon: ¼ tablespoon.

Salt: a pinch.

Cloves: a couple to grind or remove at the end of cooking.

Garlic: a large clove.

Lemon: one piece.

Natural yogurt: two individual pots without any sugar.

Chicken: half a full chicken or six drumsticks

Cayenne pepper: 1 optional ground piece, to give a spicy taste.

Step-by-step preparation:

• Let's start by preparing the ingredients that are not ready to be used in the recipe: garlic and ginger. At first, you have to peel it and grind it, or failing that, cut it into tiny pieces. The second, you have to peel and grate it, until completing the content of a tablespoon. If you have a way to grind cloves, this is the time to do it. The same goes for the cayenne pepper, if you are going to use it.
• Now we go with the chicken. If you have skin, you have to take it off. As the idea is that it absorbs the tandoori sauce, we can pierce the meat a little with the tines of a fork, or discreetly with a knife. The idea is not to slaughter the poor chicken. Also, remember that most of us also eat with our eyes.
• We need a large container to accommodate the meat and marinade inside, which will stay there for a while. But don't worry, it's not time to add anything yet, except for the tandoori spices. That means: cumin, chili powder, turmeric, coriander, cinnamon, nutmeg, pepper, salt, and cloves. Cayenne pepper is also added, for those who want a spicy recipe. We stir all those spices with a fork.
• Now we are going to cut the lemon in half, squeeze it and add that juice to the mixture.
• We also add the grated ginger, the crushed garlic, and mix everything again with the fork.
• Finally, we pour the contents of the yogurt pots, and we unite all the seasoning that we had created, with this cream. The idea is not to create dust balls and not to run the risk of the species being poorly distributed.
• After having the beautiful marinade ready, we are going to submerge the chicken, and make sure that it is well smeared with tandoori massala sauce over its entire surface.
• Cover the container so that the meat does not dry out. To the refrigerator and to rest. Ideally, let it spend the night in that state. If you can't, leave it for at least a couple of hours.
• Preheat the oven to 210 degrees. Remove the chicken from its marinated spa treatment, and place it in an ovenproof dish, greased or lined with parchment paper or foil. Cover again with all the marinade paste. For that of ensuring the correct hydration of the meat, you can cover each piece with a splash of oil, or "brush" it with butter. Do not abuse.
• Next act: taking the tandoori chicken to the oven. You have to leave it there for 40 minutes, on average. Each oven is a world, so it can be five minutes more or five minutes less. In the end, you should get a golden chicken, in which the outside will be crispy and the inside juicy. What is very important is to return to the plate about three times during cooking, to rotate the chicken and cover it with sauce again.

Ready. To serve at once. Bon Appetite.

Oh, and don't forget to remove the cloves if you left them whole in the sauce.