Tandoori Chicken is an Indian dish that’s traditionally marinated in yogurt and spices then roasted in a hot tandoor oven. It usually has a vibrant color because most often you’ll find it colored with turmeric, chili powders or even food coloring.
- 1 kg chicken (I have taken chicken thighs only)
- 1 teaspoon salt
- 1 lemon, juiced
- 1 ¼ cups plain yogurt
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon grated fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon red chili powder
- 1 teaspoon yellow food coloring
- 1 teaspoon red food coloring
- 2 teaspoons finely chopped coriander leaves
- 1 lemon, cut into wedges
- Cut slits through the chicken thighs lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a bowl, combine yogurt, onion, garlic, ginger, garam masala, and red chili powder. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer, the better).
- Preheat an oven at 200°C for 15 minutes.
- Line an oven tray with aluminum foil and place the chicken pieces on them. Put it in the oven and cook the chicken for 25-30 minutes. Keep basting in between for a nice and crispy skin.
- Cook chicken until no longer pink and juices run clear. Garnish with coriander leaves and lemon wedges.