Tandoori Chicken
Real tandoori chicken is all about the marinade. Yoghurt and a proper mix of spices need time to actually penetrate the meat, so the longer you can leave it, the better the result.
Searing the chicken hard before it finishes in the oven is what gives it that characteristic charred edge. Don’t be shy about a bit of colour and even light blackening on the spice crust, that’s exactly what you want.
Served over fragrant turmeric rice with a cooling cucumber raita on the side, it’s a proper plate that balances heat with something fresh and cold.
Tandoori Chicken
CHICKEN · DINNER · MEDIUM
Charred, spiced, and properly marinated
Marinating for as close to the full 24 hours as you can manage makes a real difference here. A short marinate will still taste good, but noticeably milder than the real thing.
Toasting the rice in ghee before the liquid goes in coats every grain in fat, which is what gives you fluffy, separate rice instead of anything sticky or clumped together.
The raita isn't an afterthought either. Its cool, fresh crunch against the charred, spiced chicken is exactly what balances the whole plate.
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.
