Best Tandoori Chicken Recipe
For the best results, the chicken is best cooked on the BBQ. but it also cooks really well in the oven, or on a hot plate grill.
This recipe does not involve any ready-made store-bought Tandoori pastes or powders. I use Schwartz spices just because I think they are the best around.
4 Chicken Breasts quartered and diced
1/2 cup Plain Yogurt
Juice of 1 Lime
1 tbsp, Garam Masala
4 Cloves Garlic, finely grated
1 inch of Ginger, finely grated
1/2 tbsp, Dry Ginger Powder
1/2 tbsp, Ground Red Chili
1/2 tsp, Ground Nutmeg
1/2 tbsp, Crushed Methi (Fenugreek) Leaves
1 tbsp, Salt
1/4 tbsp, (Powdered or Liquid) Red Food Colour
To create a marinade, add all ingredients except chicken in a bowl, and stir until combined. Make deep slashes in chicken and pour marinade over top. Gently massage the chicken and ensure all sides are coated. Marinade in the fridge for up to 48 hours for the flavors to soak deep into the chicken meat.
Pop Chicken onto the grill, skin side down. Cook for approximately 15 minutes per side, or until juices run clear. Alternatively, place in an oven that has been pre-heated to 450 degrees, fan oven 190, and cook for approximately 30 – 40 minutes, or until firm to the touch and juices run clear.
Serve with Sweet White Onions, Lime, and hot Naan/Rice.