Tandoori Chicken (marinated In Curd) Recipe | Make Delicious Tandoori Chicken (marinated In Curd)

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Tandoori Chicken (marinated In Curd)

Tandoori Chicken is a popular Indian dish known for its succulent, smoky, and flavorful taste. Marinated in curd and a blend of spices, this dish is traditionally cooked in a tandoor oven but can also be prepared in a regular oven or on a grill. Ingredients: Curd, Chicken, Kasuri methi, Lemon, Salt, Garam masala, Coriander powder, Butter, Red chilli powder, Ginger garlic paste, Cumin powder

60min

Cook Time

Servings

Recipe

350 kCal

Recipe

Clean and make deep slits on 1 kg of chicken pieces (preferably leg and thigh pieces) to ensure the marinade penetrates well.

In a large mixing bowl, add 250 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of kasuri methi (dried fenugreek leaves), juice of 1 lemon, and salt to taste. Mix well to form a smooth marinade.

Coat the chicken pieces evenly with the marinade, ensuring it goes into the slits. Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.

Preheat your oven to 200°C or grill to medium-high heat. Skewer the marinated chicken pieces onto metal skewers or place them on a wire rack.

Cook the chicken in the preheated oven or on the grill for 25-30 minutes, turning occasionally and basting with melted butter or oil, until the chicken is cooked through and slightly charred.

Remove the cooked tandoori chicken from the oven or grill and let it rest for a few minutes before serving. Garnish with lemon wedges and fresh coriander leaves.

Nutrition

350

kCal

32 g

Protein

20 g

Fat

8 g

Carbs

250 g of Curd

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1 kg of Chicken

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1 tbsp of Kasuri Methi

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1 Lemon

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(220-250) g

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Salt to taste

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1 tbsp of Garam Masala

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1 tbsp of Coriander Powder

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Butter

Amul Salted Butter

100 g

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1 tbsp of Red Chilli Powder

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1 tbsp of Cumin Powder

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