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Tandoori Chicken

Name: Tandoori Chicken
Total time: 40 min
Yield: Serves 3
Cuisine: India
Ingredients: 500g Chicken Thigh; 150g Plain yogurt; 2 tsp Garlic (grated); 2 tsp Ginger (grated); 1 tbsp Paprika; 1 tsp Cumin powder; 1 tsp Ground Coriander; 1 tbsp Lemon juice; 1 tsp Salt

Main Dish

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

Chicken marinated in yogurt and spices and roasted at high heat — a North Indian classic.

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📖 The Story Behind This Dish

Tandoori chicken comes from Punjab in northern India and is traditionally cooked at very high heat in a clay tandoor oven. Marinating it overnight in yogurt mixed with cumin, coriander, paprika, garlic, ginger, and other spices makes the chicken tender and juicy. Its red color comes from paprika or beet, and it's about aroma and juiciness more than heat.

🌆 Where it's eaten: Chicken roasting on skewers in the flames of a tandoor is one of the signature sights of Indian restaurants.

🥕 Ingredients (serves 3)

Chicken Thigh 500g
Plain yogurt 150g
Garlic (grated) 2 tsp
Ginger (grated) 2 tsp
Paprika 1 tbsp
Cumin powder 1 tsp
Ground Coriander 1 tsp
Lemon juice 1 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Prick the chicken with a fork so the marinade soaks in.
Mix yogurt, garlic, ginger, spices, lemon juice, and salt to make the marinade.
Marinate the chicken in the fridge overnight.
Roast in an oven preheated to 250°C for about 20 minutes.
Cook until lightly charred on the surface.

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