International dishesGrilled DishesIndiaAt least 4 hours marinating, 30 to 40 minutes roasting
Yogurt marinated tandoori chicken gives pieces of an orange red colour, charred at the edges and still juicy inside. The yogurt both tenderises the meat and holds the spices on the surface.
The difficult part is the marinating time, since under 4 hours leaves the spice sitting outside the meat. Two or three diagonal cuts 1 to 2cm deep are scored into the surface and packed full of the sauce. Before cooking, the chicken comes back to room temperature for 20 to 30 minutes.
This batch weighs about 692g, at roughly 198 calories per 100g.
Method
Wash the chicken with salt, pat it thoroughly dry and score 2 to 3 diagonal cuts 1 to 2cm deep into the surface of the meat.
Mix 100g of yogurt, 1 tablespoon of minced ginger and garlic, 2 tablespoons of lime juice, 1 tablespoon of cooking oil, 1 tablespoon of Kashmiri chili powder, 1 teaspoon of garam masala (an Indian spice blend), 1 teaspoon of turmeric powder, 1 teaspoon of ground coriander, 1/2 teaspoon of cumin powder and a little salt and pepper into a smooth paste.
Rub the paste over the whole piece of chicken, packing it into the cuts, then cover and chill for at least 4 hours, ideally overnight.
Take the chicken out and let it come back to room temperature for 20 to 30 minutes before cooking.
In the oven: heat to 220 degrees C for 10 minutes, roast 20 to 25 minutes, turn the pieces, brush on a little oil and roast another 10 to 15 minutes until golden and charred at the edges.
In an air fryer: heat at 200 degrees C for 5 minutes, line with foil, cook at 180 degrees C for 15 minutes, turn the pieces and cook at 200 degrees C for another 5 to 7 minutes.
Tips
Unsweetened yogurt is the one to use, as a sweetened one turns the chicken brown rather than red.
Patting the chicken thoroughly dry before scoring is what makes the paste hold on.
A full 4 hours or more of marinating matters, since a rushed marinade leaves the spice on the surface only.
Kashmiri chili powder gives the red colour without much heat, and paprika stands in when it is missing.
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