Delicious & Tender Tandoori Chicken That's Just As Good If Not Better Than Your Favourite Take-Away.
Tandoori chicken is traditionally cooked in a tandoor oven hence the name, but let’s be honest, none of us has that in our homes. In this one, I will show you the easy way to make this fantastic & delicious tandoori chicken with basic cooking methods that result in a highly tender, full of flavour, wholesome dish. Along with the tandoori chicken, this recipe is served with fragrant turmeric rice and fresh & floral raita. Please enjoy.
Ingredients
Tandoori Chicken & Marinade
- 1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
- 2 Tbsp (40ml) - Peanut or Vegetable Oil
- 1 Cup (250g) - Plain Greek Yogurt
- 3 - Garlic Cloves
- 10g (0.4oz) - Ginger, Peeled & Minced
- 1 ½ tsp (3.5g) - Garam Masala
- 2 tsp (4g) - Ground Cumin
- 1 tsp (1.5g) - Red Chilli Powder
- 1 tsp (1.5g) - Ground Turmeric
- 1 tsp (1.5g) - Ground Coriander
- 1 tsp (1.5g) - Sweet Paprika
- 1 - Lime, Juiced
- Seasoning To Taste
Turmeric Rice
- 1 Tbsp (14g) - Ghee or Clarified Butter
- 1 Cup (200g) - Jasmine or Basmati Rice
- 2 Cups (500ml) - Chicken Stock
- 1 tsp (1g) - Ground Turmeric
- 2 - Bay Leaves
- Salt To Taste
Raita
- 1 Cup (125g) - Plain Greek Yogurt
- ½ - Cucumber, Grated
- 1 tsp (1.5g) - Ground Cumin
- 1 ½ Tbsp (2.5g) - Coriander (Cilantro), Roughly Chopped
- 1 ½ Tbsp (2.5g) - Mint, Roughly Chopped
- Seasoning To Taste
Instructions
- In a large bowl, add the chicken thighs along with all of the marinade ingredients except the oil. Mix well to combine, cover & place in the fridge for a minimum of 30 minutes up to 24 hours to marinate.
- Preheat oven to 200°c - 390°f & line a baking tray with parchment paper.
- Place a large pan onto high heat. Pour in the peanut or vegetable oil & sear the marinated chicken thighs for 3 minutes on each side or until nicely golden, do this in batches depending on the size of your pan. Once seared, remove & place onto the prepared baking tray. Place the seared chicken into the preheated oven & bake for 17 minutes or until slightly charred & cooked through.
- In the meantime, place a saucepan over high heat, add in the ghee or clarified butter & allow it to melt. Add in the rice, stir to combine and toast for 1-2 minutes or until fragrant, stirring frequently. Add in the remaining ingredients, mix through & bring to a boil. Reduce heat to low, place on a lid & steam for 14 minutes. Turn it off the heat, leave the lid on for 4 more minutes then fluff with a fork.
- To make the riata, add all of the ingredients to a mixing bowl, mix well & place into the fridge until ready to serve.
- Serve the tandoori chicken over the turmeric rice, top with riata & coriander (cilantro) & serve.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Tandoori Chicken Storage Instructions
This tandoor chicken will last up to 4 days in the fridge and can be frozen for up to 4 months. Keeping the rice and chicken separate when freezing is recommended, but it doesn’t matter too much if not.
Tandoori Chicken Reheating Instructions
To reheat, place it in a pan over medium-high heat and heat until the chicken is hot in the centre. If reheating from frozen, allow it to thaw in the fridge overnight. Alternatively, it can be placed into a microwave and heated in bursts, mixing in between. Reheat the rice in the microwave.
Raita Storage Instructions
The raita will last up to 3 days in the fridge. Before using it, mix it to ensure any separated liquid is mixed back in.
Watch How To Make The Recipe
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