Tandoori Chicken

Watch our recipe video to learn how to make Tandoori Chicken!

Tandoori Chicken is probably the most popular & recognizable dish from Northern Indian cuisine. It gets its name from the way the chicken is cooked, which is in a tandoor or clay oven. The marinade is a yogurt based sauce with a blend of many aromatic spices lending to intense flavour. Even if you don;t have a tandoor lying around the house, you can still make tandoori chicken at home by using your oven or barbeque and Jaswant's Tandoori Masala. This spice blend is all natural and contains no artificial ingredients or food colouring leaving it with a beautiful deep yellow colour.

Makes 2-3 servings | Prep Time: 15 min (prepared 24 hours in advance) | Cook Time: 40 min

Ingredients:

400 g (2) skinless chicken breasts
½ tsp salt
1 clove garlic (minced)
½ tbsp ginger (minced)
1 lemon
2 tsp Jaswant's Tandoori Masala
¼ cup plain yoghurt
1 tsp canola oil
1 tsp white vinegar
Lemon wedges, fresh coriander and sliced red onions to garnish

Directions:

Wash the chicken in cold running water and pat dry with paper towel. Make deep diagonal cuts with a knife and rub the salt over the chicken breasts, making sure to rub into the cuts as well.
Cut lemon in half and squeeze juice over the chicken pieces.
Peel and grind garlic and ginger into paste by using a mortar and pestle or food processor. Rub this paste on the chicken and set chicken aside.
In a large bowl make the marinade by mixing Jaswant's Tandoori Masala, yoghurt, vinegar and oil. Add the chicken pieces to the marinade making sure they are coated all over. Cover and leave overnight in the fridge to marry the flavours.
Preheat oven to 350 F.
Grease the broiler pan before placing the marinated chicken on it to avoid it from sticking. Bake in the middle of oven for 30 - 35 minutes. Do not overcook.
Use a meat thermometer (meat is done when it reaches 170 F) or cut the chicken to check if it is done. The meat should be white.
Let the meat rest for 5 minutes while covered. Squeeze more lemon juice over the chicken.
Garnish and serve with chapatti or naan and raita.

So juicy and authentic!

I bought this spice to make this tandoori chicken for the butter chicken sauce. I followed the recipe to a t and put it on a baking rack. It was sooo juicy and delicious. Also a big bonus that the spice is all natural and colour free. Thanks Jaswant’s kitchen!