Tandoori Chicken
Marinated Grilled Chicken with Raita
Ingredients:
For the Chicken:
800 g chicken thighs
First Marinade:
1 tsp salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp paprika
A pinch of cayenne pepper
2 tbsp lemon juice
Second Marinade:
250 g plain yogurt (strained)
1 tsp garam masala
2 tbsp oil
1/4 tsp cinnamon
1/2 tsp paprika
1/2 tsp mild chili powder
1/8 tsp cayenne pepper
1 tsp salt
Red food coloring (powder)
For Serving:
1 lime, cut into wedges
1 tsp chaat masala spice blend
Cooked basmati rice
Naan bread
Raita:
Strained yogurt
Salt, to taste
1/2 tsp roasted cumin seeds
1 tbsp finely chopped red onion
1 tbsp chopped mint
1 tbsp grated cucumber
Prepare the First Marinade:
In a large bowl, combine the salt, ginger paste, garlic paste, paprika, cayenne pepper, and lemon juice.
Add the chicken to the marinade, ensuring all pieces are well-coated.
Cover the bowl and let the chicken marinate in the refrigerator for 30 minutes.
While the chicken is marinating, place the yogurt in a coffee filter to strain it and remove excess moisture.
Prepare the Second Marinade:
In a small bowl, mix together the garam masala, oil, cinnamon, paprika, mild chili powder, cayenne pepper, salt, and red food coloring.
Add the strained yogurt to the spice mixture and stir to create a smooth paste.
After the first marinade, add the yogurt mixture to the bowl with the chicken.
Stir well to ensure the chicken is fully coated in the yogurt marinade.
Cover and refrigerate for at least 3 more hours (or overnight for best results).
Preheat the grill or oven to 200°C. If grilling, prepare a grill rack.
Place the marinated chicken on the grill or on a baking tray if using the oven.
Cook for 10-15 minutes on the grill or 25-30 minutes in the oven, turning occasionally, until the chicken reaches an internal temperature of 70°C.
Once cooked, sprinkle the chicken with chaat masala and squeeze a little lime juice over the top.
Serve with lime wedges, cooked basmati rice, naan bread, and raita.
Raita:
In a bowl, combine the strained yogurt, salt, roasted cumin seeds, chopped red onion, chopped mint, and grated cucumber.
Mix well and refrigerate until ready to serve.