Tandoori Chicken
This is the recipe for the basic Tandoori Marinade to marinate meats, chicken and fish. Meats and chicken should be marinated in the fridge for at least 2 hours and preferably overnight (8 hours) for best results. When marinating meats such as goat and lamb, if the meat is not soft then it is recommended to add a tenderizer. You don’t need to use a tenderizer when marinating fish. Remember, when marinating the protein you should always let it sit in the fridge.
Also, when marinating make deep cuts in the meat and rub the marinade on it ensuring that some of it also gets inside the cuts. See the Tandoori Chicken recipe for tips on the best cuts to a chicken leg.
When roasting the meat brush it with oil or ghee and cook at a high temperature in the oven (500 F) or on a grill. When cooking white proteins such as chicken and fish, some recipes recommend adding red food coloring. My preference is instead to baste the protein with Kashmiri Red Chili mixed in oil when it has been cooked halfway.
Ingredients
1/2 cup Yogurt
1 tbsp Ginger-garlic Paste
1 tbsp Cilantro finely chopped
1 tbsp Green Chillies finely chopped (optional)
1 tsp Garam Masala
1/2 tsp Salt
2 tsp Kashmiri Red Chili Powder
2 tbsp of Raw Papaya Juice or other tenderizer
TIP: Paprika can be used instead of the Kashmiri Red Chili Powder. Also, you can use Cayenne Pepper instead if you want to add more heat.
Preparation
Add all the ingredients to a bowl and mix well to prepare the marinade. Apply the marinade to the protein and let sit in the fridge for the marination period.
Tandoori style cooking is traditionally done in a clay oven (“Tandoor”). When cooking at home you can cook on the grill or in the oven. When cooking in the oven be sure to broil the meat towards the end of the cooking to give it the grill-like or tandoor-like finish.
Use this marinade with chicken, lamb, goat and fish.
Curry on!
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Tandoori Chicken
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