Tandoori chicken takes its name from the tandoor, a clay oven of North India and Punjab. In the 1940s the Moti Mahal restaurant in Delhi made it famous.
A marinade of yoghurt and spices tenderises the meat and gives its typical reddish crust – it works in a home oven or on the grill too.
Servings4
Time60 min
LevelMedium
Ingredients
Chicken thighs with skin★800 g
Yoghurt★200 g
Ginger-garlic paste★2 tbsp
Garam masala & cumin★1 tsp each
Paprika & turmeric1 tsp each
Lemon juice2 tbsp
Saltto taste
★ = available authentic in the Asia Boutique
Preparation
1
Score the chicken and rub with lemon juice and salt.
2
Mix yoghurt with ginger-garlic and the spices.
3
Marinate the chicken in it for at least 4 hours.
4
Cook under high heat in the oven or on the grill.
5
Bake until charred at the edges, serve with onion rings.
Make it original
Garam masala, cumin and turmeric are the soul of tandoori – in the Asia Boutique.
