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Tandoori Chicken Plate with Mint Chutney
Created by: Howcan Team
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt to taste
- 1 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 small onion, chopped
- 2 green chilies, chopped
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt to taste
Instructions
- In a large bowl, mix together 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, 1/2 teaspoon of turmeric, and salt to taste.
- 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. Grill the chicken for 6-7 minutes on each side, or until fully cooked and charred in spots.
- While the chicken is grilling, prepare the mint chutney. In a food processor, combine 1 cup of fresh mint leaves, 1/2 cup of fresh cilantro leaves, 1 small chopped onion, 2 chopped green chilies, 1 tablespoon of lemon juice, 1 teaspoon of sugar, and salt to taste. Blend until smooth, adding a little water if needed to reach a sauce-like consistency.
- Once the chicken is cooked, remove from the grill and let it rest for a few minutes. Serve the Tandoori Chicken hot with the mint chutney on the side.
- Enjoy your delicious Tandoori Chicken Plate with Mint Chutney!
The history of Tandoori Chicken Plate with a side of mint chutney dates back to the Mughal era in India, where it was traditionally cooked in a tandoor, a cylindrical clay oven. The dish was popularized by Kundan Lal Gujral, a chef who fled to India during the partition and opened Moti Mahal restaurant in Delhi. The succulent chicken is marinated in a blend of yogurt and spices, including cumin, coriander, and garam masala, then cooked to perfection in the tandoor. The mint chutney, made with fresh mint, cilantro, and spices, adds a refreshing kick to the smoky flavors of the chicken. Today, the best versions of this dish can be found in authentic Indian restaurants, where the key lies in the marination process and the use of a traditional tandoor for cooking.
50 min
4
380 calories
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