Name: Tandoori Chicken | India
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) plain yogurt; 3 tablespoons (45 ml) curry powder, medium or hot; 3 cloves garlic, finely chopped; 4 chicken breast halves with the bone, with or without the skin

Ingredients

2 cups (500 ml) plain yogurt
3 tablespoons (45 ml) curry powder, medium or hot
3 cloves garlic, finely chopped
4 chicken breast halves with the bone, with or without the skin

Preparation

In a bowl, combine the yogurt, curry powder, and garlic.
Add the chicken and coat well with the marinade. Cover and let marinate in the refrigerator for 12 hours. Turn occasionally.
Preheat the oven to 190 °C (375 °F).
Drain the chicken and place on a baking sheet. Bake until the chicken is cooked through, 45 to 55 minutes. Tandoori chicken cooked very well on the grill over medium heat.
Delicious with biryani rice.

Note from Ricardo

Tandoori chicken is a specialty of India and Pakistan. The chicken is marinated for a long time in a spice-flavoured yogurt where the curry paste gives the chicken a reddish colour. The chicken pieces are threaded on a long skewer; one end resting at the bottom of the tandoor oven and the other leaning on the wall, near the opening of the oven. The meat is cooked over coals. Here, only Indian restaurants have such a cylindrical oven. I suggest you grill or cook the chicken in a traditional oven.

Tandoori Chicken | India

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note