Tandoori chicken is really one of THE classics when people think of Indian cuisine and it’s also one of my favourite chicken dishes.
The beauty of this recipe is of course the marinade but it’s relatively easy to prepare not so so time consuming either.
Here is what you need:
a chicken or chicken thighs like me for this video
1 tsp of lemon juice or vinegar (I used apple vinegar)
1 tsp of chili powder
1 tsp of paprika powder
1 1/2 tsp of ground coriander
1 1/2 tsp of ground cumin
1 tsp of garam masala
1 tbsp of chopped ginger
1 tbsp of chopped garlic
1 tsp of salt
about 60ml of youghurt
ghee or oil
mortar and pastel or a food processor
For the tandoori mix just put all the ingredients together, so that you get a paste. Little pieces of the individual ingredients can be visisble, that’s just fine.
Before putting the tandoori paste on your chicken you have to decie if you want to eat it with or without skin. Next step is to make some cuts in the meat so that you’ll later the tandoori taste everywhere and not only on the surface. Don’t cut up to the bone! Your knife will thank you for 
Then gently put the tandoori marinade on your chicken and put it in the fridge for 3-4 hours, it’ll enhance the taste significantly!
Option: put the chicken under the grill with all the marinade or in two steps, both is equally good!
Next, we can pass the chicken under the grill.
Make sure that it’s not too hot. That’s neither good for the chicken itself nor you want that you marinade starts burning.
I suggest medium heat for about 20 to 25 minutes depending on the size of your chicken.
Tandoori chicken tastes excellent warm and cold, so you could make more in advance or keep the leftovers in the fridge for at least 2 or 3 days.
I often serve my tandoori chicken with flat bread and a choice of cold sauces or dips.
To prepare a mint raita:
2/3 youghurt (full fat in my case) and 1/3 water
1 big clove of garlic
1/2 an onion
fresh mint, finely chopped
My parsley sauce:
lots of fresh parsly, finely chopped
a pich of salt, I sometimes use chili salt or lemon salt
1-2 cloves of garlic
oil, preferably good quality olive oil
Give it a try, you’ll see that’s delicious and also beginners in the kitchen will get a good result.
Bon appétit!
