Recipe courtesy of Haldi Chowk Indian Bistro
Tandoori Chicken
- Level: Intermediate
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 994
- Total Fat
- 76
- Saturated Fat
- 21
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 69
- Cholesterol
- 290
- Sodium
- 1387
- Total: 7 hr 10 min (includes marinating time)
- Active: 25 min
Ingredients
One 3 1/2-pound whole chicken
7 tablespoons yogurt
3 tablespoons olive or vegetable oil
1 tablespoon plus 1 1/2 teaspoons garlic ginger paste
5 teaspoons Kashmiri chile powder
1 teaspoon kasuri methi
1/2 teaspoon ground cardamom, optional
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
Pinch red food color
Salt
1 to 2 tablespoons butter or ghee
Directions
- Pat dry the whole chicken, and then make slits on it.
- Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
- Cover the bowl and refrigerate 6 to 8 hours or overnight.
- Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
- Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.