This halal Tandoori Chicken recipe is the perfect way to spice up your dinner with a flavorful twist. The juicy and tender chicken is marinated in a blend of yogurt and aromatic spices, then roasted to perfection in the oven or on the grill. This recipe is perfect for those who are looking for a delicious and easy-to-follow recipe to make at home. With step-by-step instructions and a list of ingredients that are easily accessible, this recipe is a great way to impress your family and friends with a mouthwatering dish that is sure to become a household favorite. Whether you’re a fan of Indian cuisine or simply looking for a new recipe to add to your collection, this halal Tandoori Chicken recipe is definitely worth trying!
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Halal Tandoori Chicken
Equipment
- Tandoor oven or conventional oven
- Mixing bowls
- Blender or food processor (optional)
- Skewers
- Basting brush
- Meat thermometer (optional)
Ingredients
- 3-4 chicken leg quarters (or a combination of drumsticks and thighs)
- 1 cup plain yogurt
- 2 tbsp fresh ginger, minced
- 2 tbsp fresh garlic, minced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 1 tbsp salt, or to taste
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- Chopped cilantro, for garnish (optional)
Instructions
- In a mixing bowl, combine the yogurt, ginger, garlic, paprika, cumin, coriander, turmeric, garam masala, salt, lemon juice, and vegetable oil. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade and coat well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- If you are using a tandoor oven or grill, preheat it to high heat. If you are using a conventional oven, preheat it to 425°F (220°C).
- Thread the chicken pieces onto skewers and discard any excess marinade.
- Place the skewers in the tandoor oven or grill, or on a baking sheet if using a conventional oven. Cook for approximately 15-20 minutes, turning occasionally, or until the chicken is cooked through and charred in spots. If using a conventional oven, it may take approximately 25-30 minutes.
- Once cooked, remove the chicken from the skewers and garnish with chopped cilantro (optional).
- Serve hot with naan bread, rice pilaf, or roasted vegetables.