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.
Tandoori Chicken
Ingredients
Tandoori Chicken & Marinade
- 1 kg Chicken Thigh Boneless & Skinless
- 30 ml Peanut Oil
- 250 g Greek Yogurt
- 3 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 6 g Garam Masala
- 8 g Ground Cumin
- 4 g Red Chilli Powder
- 4 g Ground Turmeric
- 4 g Ground Coriander
- 4 g Sweet Paprika
- 1 Lime Juiced
- Salt & Pepper To Taste
Turmeric Rice
- 14 g Ghee
- 200 g Basmati Rice Washed
- 400 ml Chicken Stock
- 4 g Ground Turmeric
- 2 Bay Leaves
- Salt To Taste To Taste
Raita
- 125 g Greek Yogurt
- ½ Cucumber Grated
- 4 g Ground Cumin
- 5 g Coriander (Cilantro) Chopped
- 2.5 g Fresh Mint Chopped
- Salt & Pepper To Taste
Method
- In a large bowl, add the chicken thighs along with all of the marinade ingredients except the oil. Mix well to combine, cover, and place in the fridge for a minimum of 30 minutes, up to 24 hours, to marinate.
- Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
- Place a large pan over high heat. Pour in the peanut or vegetable oil and sear the marinated chicken thighs for 3 minutes on each side or until nicely golden, doing this in batches depending on the size of your pan. Once seared, remove and place onto the prepared baking tray. Bake in the preheated oven for 17 minutes or until slightly charred, cooked through, and reaching an internal temperature of 74°C (165°F).
- In the meantime, place a saucepan over high heat, add the ghee or clarified butter, and allow it to melt. Add the rice, stir to combine, and toast for 1-2 minutes or until fragrant, stirring frequently. Add the remaining ingredients, mix through, and bring to a boil. Reduce the heat to low, place on a lid, and steam for 14 minutes. Turn off the heat, leave the lid on for a further 4 minutes, then fluff with a fork.
- To make the raita, add all of the ingredients to a mixing bowl, mix well, and place in the fridge until ready to serve.
- Serve the tandoori chicken over the turmeric rice, top with raita and coriander, and serve.
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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