Ingredients
- Chicken (breasts or thighs), cleaned and skinless1 kilogram
Yogurt2 cups
Garam Masala1 tablespoon
Ground coriander2 teaspoons
Ground Red Chili Pepper2 teaspoons
Lemon Juice1 piece- Crushed Garlic Cloves4 cloves
- Fresh Ginger, grated2 teaspoons
- Red Food Coloring0
- Salt to taste0
Ground Cardamom2 tablespoons- Cinnamon Stick (3 inches), broken1 stick
Cumin Seeds2 tablespoons- Clove Bud1 teaspoon
Black Pepper2 teaspoons- Nutmeg, grated1 teaspoon
Coriander seeds2 tablespoons
Steps
- 1
Make deep cuts on the surface of the chicken pieces with a knife, then place them in a deep dish and set aside.
5 minRequired Tools:
Knife - 2
To prepare the garam masala, mix all the ingredients and toast them in a frying pan for 10 minutes, then grind them in a coffee grinder if available until they become powder.
10 minRequired Tools:
Frying Pan🍳Coffee/Spice Grinder - 3
To prepare the tandoori marinade, mix the ingredients in a small bowl until the marinade is smooth. Add salt to taste.
5 minRequired Tools:🍳Bowl - 4
Pour the marinade over the chicken, ensuring all pieces are covered, then refrigerate for at least two hours (the longer, the better).
120 min - 5
Transfer the chicken pieces to a baking tray and place them in the oven, turning them occasionally and basting with the remaining marinade. Bake in the oven for 20 minutes or until the chicken is thoroughly cooked on both sides.
20 minRequired Tools:
Oven - 6
Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.
5 min
Nutrition Facts
Yogurtper 100gGaram Masalaper 100gGround corianderper 100gGround Red Chili Pepperper 100gLemon Juiceper 100gGround Cardamomper 100gCumin Seedsper 100gBlack Pepperper 100gCoriander seedsper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.