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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 minced garlic
- 1 teaspoon minced ginger
- Salt to taste
- 1 cup basmati rice
- 2 cups water
- 4 pieces of naan bread
- 1 cucumber, grated
- 1 cup plain yogurt
- 1 teaspoon cumin seeds
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
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 minced garlic, 1 teaspoon of minced ginger, and salt to taste.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and charred in spots.
- In a medium saucepan, combine 1 cup of basmati rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- In a small bowl, combine 1 cup of plain yogurt, grated cucumber, cumin seeds, chopped cilantro, salt, and pepper to taste. Mix well to make the cucumber raita.
- Warm the naan bread on the grill or in the oven for a few minutes.
- Serve the tandoori chicken with basmati rice, naan bread, and cucumber raita. Enjoy!
Tandoori chicken is a popular Indian dish with a history dating back to the Mughal era. This vibrant and flavorful dish originated in the Punjab region of the Indian subcontinent, where it was traditionally cooked in a tandoor, a cylindrical clay oven. The dish is marinated in a blend of yogurt and spices, including cumin, coriander, and garam masala, which gives it its distinctive red color and rich flavor. Tandoori chicken is then skewered and roasted in the tandoor, resulting in tender, smoky, and aromatic meat. Today, this iconic dish can be found in Indian restaurants worldwide, with notable variations and interpretations by renowned chefs and eateries. For the best tandoori chicken experience, seek out restaurants that use traditional tandoor ovens and prioritize high-quality, well-marinated chicken. The key to a perfect tandoori chicken plate lies in the balance of spices, the tenderness of the meat, and the smoky essence imparted by the tandoor. Whether enjoyed as a standalone dish or as part of a larger meal, tandoori chicken continues to be a beloved culinary delight, offering a tantalizing blend of flavors and textures that captivate the senses.
90 min
4
450 calories
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