The Dirty Stall

Tandoori Chicken

Posted on: June 13, 2010

Ironically out of all the famous Indian dishes, the one I’ve had the least is tandoori chicken! In an immense bout of contradictory laziness, I decided to make it rather then go out and eat it.

So I gathered the usual suspects – ginger, onion, yogurt and garlic. The spices are garam marsala, coriander and paprika. There’s some tomato puree which is not in the photo.

Garlic, ginger, onion.

Spices, yogurt and tomato puree.

Will it blend? Yes it can! Looks like a smoothie in the end.

The chicken thighs that I’m using for the dish.

Here’s where you have to leave it marinated overnight but I only did it for a few hours. After that I laid them on the tray for the oven.

Tandoori chicken is traditionally made in a tandoor, which is a clay oven buried underground. Those can reach temperatures of up to 300-400 degrees, which sadly my home oven can’t.

Keep it in there for about 20 mins, at the highest temperature.

And there you have it, home-made tandoori chicken served with a side of cheese naan. The chicken was succulent and juicy but the flavour did not penetrate in deeply enough due to lack of marination time. Perhaps next time I will leave it in overnight for greater absorption of the marinade.


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