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Tandoori Chicken

Tandoori Chicken

Tandoori Chicken Recipe of 06-04-2016 [Updated on 28-08-2018]

Chicken tandoori, or chicken tandoori, is one Indian recipe based on roast chicken, yogurt and spices now famous all over the world. To get the classic fiery red color, you would need tandoori pasta, a preparation that can be purchased in shops specializing in ethnic cuisine. I had a hard time finding it and I remedied with a mix of paprika and turmeric with which, however, I was not able to get the right color intensity, but the flavor was really great;)
As in other such preparations, what I appreciated most about this dish is the softness of the meat due to the yogurt-based marinade, a simple technique that makes the meat soft and fragrant. So I leave you to the tandoori chicken recipe and I wish you a sweet day, kisses: *


How to make tandoori chicken

Prepare the chicken legs: clean them, peel them and make deep cuts, which will help to flavor the meat better and facilitate cooking.

Then move on to the marinade.
Chop together garlic, chilli and ginger (I put 2 slices, but you can add a little more or less, depending on the taste). If you prefer, you can blend everything with a mixer.

Put the yogurt, the prepared mixture, the turmeric and the paprika in a bowl (you can also use some of the spicy one) and a little salt.

Add the lime juice and mix well.

Completely cover all the legs with the marinade, placing them gradually on the pan in which you will cook them, and let them marinate in the refrigerator, covered with cling film, for at least 6-8 hours.

Bake in a preheated convection oven at 200 ° C for about 30-40 minutes (depending on the thickness of the legs).

Serve the tandoori chicken hot

Tandoori Chicken - Recipes

The Tandoori Chicken takes its name from Tandoor, clay oven, widely used in India for cooking. Tandoori preparations have the characteristic of first being marinated in a mixture of yogurt and spices. At the high temperatures of the oven the yogurt evaporates, the food remains tender inside and the veil of spices that surrounds it releases delicate fragrances.

For 6 people

  • 1 1.8 kg chicken cut into 6 pieces
  • 1 teaspoon of red chili powder
  • 1 teaspoon of black pepper
  • 1 large spoonful of ginger powder
  • 3 cloves of garlic, pounded to make a paste
  • 2 teaspoons of paprika
  • 300 ml of Greek yoghurt
  • 1 tablespoon of lemon juice
  • oil
  • Salt to taste.

With the tip of a sharp knife, make small incisions in the meat of the chicken which you will then rub with salt and place in a large bowl.
Mix all the other ingredients well, pour them over the chicken pieces and marinate for about 10 hours.
After this time, remove the chicken pieces from their marinade and place them on a baking dish. Bake them in the oven at 220 degrees for about 40 minutes, greasing them with a little oil and turning them often so that they are well browned.

Ingredients for preparing tandoori chicken

For the marinating of tandoori chicken

  • 90 grams of Greek yogurt
  • 45 grams of cream
  • 1 tablespoon of flour
  • 1 clove of garlic, finely chopped
  • 15 grams of fresh ginger chopped even more finely
  • 15 grams of ground coriander seeds
  • 1/2 tablespoon of ground cumin
  • 1/2 tablespoon of garam masala

To season

Preparation tips

Preparing tandoori chicken is much easier than you might think and fortunately tandoori pasta is now readily available both in ethnic shops and in well-stocked supermarkets. It will therefore be sufficient to follow a few small tricks to obtain a perfect result with each preparation:

  • Remember to remove the skin and excess fat from the chicken: tandoori chicken is an already full-bodied recipe with a strong taste.
  • Carefully mix the spices in order to mix them and avoid the formation of lumps that would prevent a uniform distribution of flavors.
  • Let the chicken marinate for at least a couple of hours, even better overnight, in order to soften the meat and let the marinade penetrate the meat fibers.
  • Once placed on the pan, make sure that the chicken is covered with the marinade so that it forms a crispy crust while cooking and at the same time preserves the internal humidity, leaving the meat tender and juicy.
  • Accompany the tandoori chicken with a fresh salad, tomatoes or pilaf rice in order to break up and better accompany all the flavors.

  • Start making chicken tikka masala by taking the chicken breast and cutting it into cubes. Be careful to remove the central bone well before making the morsels
  • switch now to prepare the marinade: in a bowl put the Galbani Skinny White Yogurt, the fresh grated ginger, the garam masala, 3 g of smoked paprika, the juice of half a lemon and a pinch of salt. Mix all these ingredients with a spoon and add the chicken cubes together with 3 finely chopped garlic cloves. An important thing to keep in mind is to totally immerse the chicken pieces in the marinade, so as to make everything uniform.
  • cover the bowl with cling film e put it in the refrigerator for at least 6 hours
  • once the marinating time has elapsed, take the bowl out of the fridge, wait a few minutes for the chicken to cool, arrange it on a baking sheet and put it in the oven in a convection oven preheated to 220 ° for about 20 minutes, or until you see a nice golden crust forming on the surface.
  • meantime, devote yourself to the preparation of the sauce with which to accompany the chicken: finely chop the garlic and onion, cut the chilli pepper lengthwise, remove the seeds and chop it. Put a pan on the stove and, with a drizzle of oil, sauté garlic, onion and chilli over medium heat. After that, add the remaining spices, that is: turmeric, the remaining paprika, cumin and coriander and toast them for a few minutes
  • at this point, pour the tomato puree into the pan, add the brown sugar, season with salt and cover with a lid, cooking everything for 10 minutes. A few minutes before the sauce is finished cooking, add the cream and mix well
  • the chicken will now have finished its 20 minutes of cooking, take it out of the oven and add it to the sauce creamy in the pan. Mix everything well, so as to mix the different ingredients, and your chicken tikka masala will be ready to be served hot and enjoyed.

Chicken tikka masala is one of the most famous dishes of oriental cuisine, even if many claim that it originated in Great Britain, to the point of even calling it "the real British national dish".

His name, however, is undeniably Indian. If we were to translate the name of this dish, we could do it with "spiced chicken pieces". The word "tikka", in fact, means "pieces, chunks", while the word "masala" indicates the mixture of spices used to flavor it.

there some advices to make your chicken tikka masala even more special and irresistible.

This dish is perfect to bring to the table both as a second course of meat and as a single dish: just accompany it with del basmati rice steam cooked. The contrast between the pure white of the rice and the color of the chicken will be a feast for the eyes too!

To better cook the chicken nuggets, you can skewer them on wooden sticks for skewers or cook them on the grill. Also remember that you can use whatever part of the chicken you like, including the legs, to make tikka masala.

If you have it available, you can replace the extra virgin olive oil with ghee, which is nothing more than clarified butter. You can also choose to add more or less spices to your blend or change its composition, for example by replacing cilantro with parsley. The result will be outstanding anyway!

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Tandoori Chicken

Tandoori chicken is the flag of exotic cuisine, one tasty and fragrant Indian recipe that cannot be missing on your tables. If you want to surprise your guests with a preparation different from the traditional western ones, without being afraid of daring with a too strong and foreign taste, tandoori chicken is the right compromise to rely on.

A succulent chicken meat wrapped in a very light spiced cream, it cannot fail to conquer everyone's palates! It is no coincidence that the strength of this recipe is theperfect balance between taste and lightness: an explosion of aromas and textures are guaranteed by the mix of spices you choose, while the Chef Crema di Latte will combine all the flavors, a light and delicious cream, perfect for making chicken even softer and more tasty! The traditional recipe involves the use of white yogurt, which gives the chicken a sour taste, but once you have tried the delicate creaminess of the Chef Crema di Latte you will not be able to do without it.

Let yourself be catapulted directly to India by your palate, very few ingredients will be enough for an excellent result! Follow these advice to make an excellent tandoori chicken, are you ready?


To prepare the tandoori chicken, first remove the thighs and thighs from the chicken. At this point with the help of a knife deleted the skin e you have the meat in a baking dish or on a baking sheet. In a bowl unite to the Chef Crema di Latte spices: garam masala, garlic and onion powder, curry and turmeric.

Adjust of salt, squeeze the lemon juice and mix carefully to mix all the ingredients. At this point paid the spice cream on the chicken and leave it marinate for 24 hours. When it's time to serve the tandoori chicken, boiled the pilaf rice and let it cool once cooked.

After the marinating time has elapsed, you can choose two cooking methods: in a pan, slowly browning the chicken legs in a ginger or you can cook it in a convection oven a 230°for 35 minutes.

Your tandoori chicken is ready to serve! Serve it with the chilled rice and enjoy the explosion of flavor!


The tandoori chicken recipe has its roots in pre-colonial British India, conceived according to tradition by the Hindu cook Kundan Lal Gujral, who, driven by the desire to experiment with new recipes, was the first to cook the chicken in tandoor. The tandoor, from which the tandoori chicken is named, is a clay oven underground, which can reach a temperature of 480 °, which is distinguished by its typical bell shape, this oven was mainly used for cooking unleavened bread, the naan, before the intuition of Kundan Lal Gujral. This type of cooking allows the formation of the delicious crust that distinguishes the tandoori chicken, which retains all the juices inside, keeping the meat soft and succulent. With modern cooking techniques, it is possible to obtain a result similar to that obtained in the tandoor, by cooking the chicken on a traditional grill.

The Hindu cook created tandoori chicken for the first time in Peshawar, in present-day Pakistan when in 1947 the Punjab was divided, Kundan like many Hindus to escape the riots that broke out in his native land, fled to India, moving his Moti Mahal restaurant to Dehli, calling him Daryaganj. In the Indian capital, his cuisine quickly gained a lot of prestige, so much so that the Indian prime minister imposed tandoori chicken as a traditional dish at official banquets.
What makes this dish special is undoubtedly the bright red of the meat, given by the red chili, the predominant spice of garam masala, a mix of spices used to flavor meat. But not only thanks to the red chili, also the presence of cayenne peppers and turmeric helps to give a thousand shades of color to the tandoori chicken.

The kitchen of Lelli and Memo

As you may have noticed, Emanuele and I like to experiment with cooking recipes that come from other countries, and so after a visit to Piazza Vittorio where we stocked up on spices we decided to also experiment with Indian cuisine and therefore the famous "Chiken Tandoori"
I must say that it is also excellent cooked at home, I tried it for the first time in Moombay many many many years ago so much so that it was still called Bombay)
As for the Tandoori masala, we took a sachet already packed with all the spices but you can make it yourself, it is made up of cumin, paprika, garlic, ginger, and garam masala.
After this little digression let's move on to the recipe (since there are many conflicting opinions on the procedure to follow, we have made a mix and found a middle ground)

500 gr of chicken, possibly thigh and thigh (for my personal taste I preferred the breast)
250 gr of soy yogurt (the original recipe calls for the Greek forbidden to me :()
1 lemon
1 teaspoon of tandoori Masala
extra virgin olive oil

Clean and cut the chicken into pieces that are not too small and make not too deep incisions. Season with pepper and sprinkle with lemon juice.
In a bowl pour all the yogurt and a teaspoon of Tandoori masala (for our personal taste I put 1 and 1/2 add the chicken which must be well covered with the sauce and leave to marinate covered with cling film for 8 hours.

We prepared it the night before to eat it for lunch the next day.
After the maceration time has elapsed, drain the chicken from the sauce, which you will not throw away but will keep for seasoning at the last, put the chicken in a baking tray covered with parchment paper and bake in a preheated oven at 180 & # 176 for about 30/40 minutes, taking care to wet the chicken during cooking every now and then with the extra virgin olive oil, it only takes a little bit of it, so that it does not dry out too much.

Once cooked, serve hot and accompanied with the sauce left over from the marinade.
The taste is particular, but it is very good, a little spicy (but that was what we wanted.)

Chicken Tandoori Masala

For the cooking, given the absence of the traditional oven, you can opt for the electric oven grill kept at maximum, the temperature must be very high, so bake only when the oven has reached the maximum temperature.

Ingredients for 3 people
160 grams of basmati rice
3 chicken thighs
1 clove of garlic
1 cm of fresh ginger
very little chopped onion
2 nice tablespoons of tandoori masala spices
100 gr of Greek yogurt or labne cheese *
Salt to taste
1 lime
1 tablespoon of oil

  • First, de-bone the chicken thighs ** (do not throw away the scraps, they will be excellent for a good chicken broth!) and remove the skin.
  • Put them in a glass container (it must be suitable for marinating with the lime acid, so avoid the plastic ones!) and add the juice of a lime, a pinch of salt and marinate for about 2 hours.
  • After this time, add the spices, finely grated ginger and garlic and the chopped onion, massage the meat well until the spices are evenly arranged and add the yogurt.
  • Massage the meat until you get a fairly homogeneous mixture, cover it with plastic wrap and let it rest in the fridge overnight.
  • After the night, take the meat out of the fridge so that it returns to room temperature before putting it in the oven, place it on a baking sheet with parchment paper at the base