Tandoori Chicken
Ingredients
- 4 pcChicken leg (slashed)
- 150 gyogurt Indian (plain)
- 2 tbspLime juice (squeezed)
- 3 pcGarlic (finely minced)
- 1 tspGinger ground
- 2 tbspSweet paprika
- 1 tspCumin ground
- 1 tspTurmeric powder
- 1 pinchHot pepper en poudre
- 1 tspGray sea salt
- 30 gghee (melted)
- 1 pinchCoriander (chopped for garnish)
- 2 tbspTandoori Masala spice mix
Method
Vibrant red poultry that pulls away from the bone with ease. The skin is charred by the high heat, releasing smoky notes and toasted spices.
- 1
Make three deep incisions on each chicken thigh with a sharp knife down to the bone. These slits will allow the marinade to penetrate deeply to tenderize the fibers.
- 2
In a mixing bowl, whisk the yogurt with the lime juice, minced garlic, ginger, tandoori masala mix, and all the dry spices. The paste should be thick, smooth, and colorful.
- 3
Massage each piece of chicken with the preparation to ensure the marinade enters the slits. Cover with plastic wrap and let rest in the refrigerator for at least 4 hours.
- 4
Preheat the oven to maximum. Place the chicken on a tray, brush with melted ghee, and bake. The skin should blister and show small charred areas.
Frequently asked questions
How do you get this dish right?
- For an intense red color without dye, use high-quality paprika.
- The secret lies in the thermal shock: the oven must be scorching hot from the start to sear the meat without drying it out.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. Reheat in a medium oven (150°C/300°F) to preserve the juiciness of the meat.
