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Spicy Tandoori Chicken Plate
Created by: Howcan Team
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 1 bell pepper, sliced
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine 1 cup of plain yogurt, 2 tablespoons of tandoori masala, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 cloves of minced garlic, and 1 tablespoon of grated ginger.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
- Grill the chicken thighs for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let rest for 5 minutes.
- While the chicken is grilling, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the sliced red onion and bell pepper, and sauté until they are tender and slightly charred, about 5-7 minutes.
- To serve, place the grilled chicken thighs on a plate and top with the sautéed onions and bell peppers. Garnish with fresh cilantro and serve hot. Enjoy your spicy tandoori chicken plate!
The Spicy Tandoori Chicken Plate has a rich history rooted in the culinary traditions of Northern India. This iconic dish is believed to have originated in the Punjab region, where it was traditionally prepared by marinating chicken in a blend of yogurt and spices, including cayenne pepper, paprika, and garam masala. The marinated chicken is then cooked in a tandoor, a cylindrical clay oven that imparts a distinct smoky flavor to the dish. Renowned chefs like Kundan Lal Gujral, who popularized tandoori cuisine at Moti Mahal restaurant in Delhi, have contributed to the dish's widespread acclaim. Today, the best versions of this dish can be found in authentic Indian restaurants that prioritize traditional cooking methods and high-quality ingredients. To achieve the perfect Spicy Tandoori Chicken Plate, it's crucial to master the art of marination, ensuring the chicken is tender and infused with the bold flavors of the spices. While the tandoor imparts a unique charred aroma, alternative methods such as grilling or using a clay oven can also yield delicious results. Whether enjoyed with naan bread, rice, or accompanied by cooling raita, the Spicy Tandoori Chicken Plate continues to be a beloved staple of Indian cuisine, celebrated for its vibrant flavors and cultural significance.
50 min
4
400 calories
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