Tantalising Chicken Tandoori Tikka: A Flavorful Feast
Welcome, foodies, to the aromatic world of tandoori chicken! Today, we embark on a journey through the tantalising flavours of this beloved dish. From the classic whole chicken to mouthwatering chicken tikka, we’ll explore various renditions and even learn how to whip up your own tandoori masterpiece at home. So, grab your apron and get ready to tantalise your taste buds!
Craving some authentic tandoori chicken but don’t know where to find it? Fear not! We’ll show you how to recreate that restaurant-quality flavour right in your own kitchen.
INGREDIENTS
→ FreshToHome antibiotic residue-free chicken drumsticks: 10- 12
→ Yogurt: 1 cup
→ Ginger garlic paste: 2 tbsps
→ Lemon juice: 2 tbsps
→ Tandoori masala: 2 tbsps
→ Chilli powder: 1 tbsp
→ Cumin powder: 1 tsp
→ Coriander powder: 1 tsp
→ Salt to taste
→ Fresh cilantro leaves for garnish
→ Lemon wedges for serving
^Feel free to adjust the quantities of spices and seasonings according to your taste preferences. Now that we have everything we need, let’s dive into the exciting world of tandoori chicken!
STEP 1
PREP THE BIRD → Season the chicken:
Cut slits into chicken bits and place them in a dish. Season the chicken on both sides with lemon juice and salt. Let it sit for 20 minutes.
STEP 2
SPICE FOR LIFE → A medley of spices:
Mix yoghurt, ginger garlic paste, garam masala, Tandoori masala, chilli powder, cumin powder, and coriander powder. Spread this mixture generously on the chicken, taking care to ensure that it coats the chicken well. Cover and keep aside for between 6 and 24 hours (the longer, the better!)
STEP 3
FIRE UP THE GRILL → Seal in the flavour:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade. Cook the chicken on the preheated grill until it is no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Getting Creative with Chicken Tandoori Tikka
You can cook your Tandoori chicken in a number of ways by playing around with the spices, and cuts. Here are a few ideas that you can experiment with:
- Give yourself the whole bird.
To make a tandoori chicken whole, make deep cuts in the whole chicken and rub the marinade over and inside it. Marinate for at least 4 hours. Roast the chicken on a roasting rack in a baking dish at 400°F (200°C) in a preheated oven for 45–60 minutes. Bast occasionally with melted butter or oil until the chicken is cooked through and the skin is crisp. Serve hot with lemon wedges and onions. - Good things come in bite sizes
For those who prefer bite-sized delights, chicken tandoori tikka is the way to go. Swap out your chicken leg pieces for boneless cubes. Follow the rest of the recipe as is. - Tikka a ride on the tasty side
Fancy a twist on the classic? Murgh tikka tandoori takes things up a notch with its rich and creamy marinade. Picture succulent chunks of chicken marinated in yoghurt, cream, and a medley of spices, then grilled to perfection in the tandoor oven. It’s a flavour explosion that’ll leave you craving more! - Smoke and flavours
Travel to the rugged mountains of Afghanistan with this unique take: Afghani chicken tandoori. Marinate the chicken in a blend of yoghurt, garlic, and fragrant spices, and cook in a tandoor oven for a deliciously creamy and aromatic dish with a hint of smokiness. - For the love of kebabs
Take your taste buds on a journey with chicken kebab tandoori, a tantalising blend of tender chicken, crunchy veggies, and fragrant spices. Whether skewered on a grill or cooked in the tandoor oven, these kebabs are sure to be a hit at your next barbecue or dinner party.
TANDOORI CHICKEN FOR THE WIN:
COOK OR TAKEOUT, YOU DECIDE →
Our Tandoori Chicken recipe here is sure to be the hit of the season. Remember, the secret lies in the marinade – and how much fun you’re having. And if you’re not in the mood to put on your apron and chef’s hat, there’s always home delivery. No matter what you choose, we hope you’re having fun. Happy eating!