The tandoori chicken you need to make
Tandoori chicken is traditionally cooked in a tandoor oven hence the name but let’s be real, none of us has that in our homes. In this one, I’m going to show you the easy way to make this amazing and delicious tandoori chicken with basic cooking methods that result in an extremely tender, full of flavour wholesome dish. Along with the tandoori chicken this recipe is served with fragrant turmeric rice as well as fresh and floral raita. Please enjoy.
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General Products/Equipment Used –
Shun Premier Santoku Kitchen Knife 17.8cm –
Shun Premier Combination Honing Steel –
Maxwell & Williams Salt Pig – L
Peugeot 9-Inch Pepper Mill – n
Global Maple Board Cutting Board –
Measuring Cups and Spoons Set –
Mixing Bowl 4 Piece Set –
KitchenAid Spatula –
Small Glass Bowls Set of 8 –
Microplane Zester/Grater –
KitchenAid Stainless Steel Box Grater –
Stainless Steel Tongs –
Essteele Per Vita Saucepan, 3.8 Litre –
Essteele Per Vita Covered Sauteuse 28cm –
Essteele Stainless Steel & Copper Powder Cleaner –
Breville Coffee & Spice Grinder –
Maxwell & Williams Caviar High Rim Plate, 24.5cm –
Ingredients –
Chicken & Marinade –
1 kg (2.2lbs) – Chicken Thigh, Boneless & Skinless
2 tsp (4g) – Ground Cumin
2 tsp (4g) – Ground Garam Masala
1 tsp (1.5g) – Ground Coriander
1 tsp (1.5g) – Red Chilli Powder (Kashmiri)
1 tsp (1.5g) – Sweet Paprika
1 tsp (1.5g) – Ground Turmeric
1 Cup (250g) – Plain Yogurt (I Used Greek)
3 – Garlic Cloves, Minced
10g (0.4oz) – Ginger, Peeled & Minced
1 – Lime, Juiced
Seasoning To Taste
Turmeric Rice –
1 Tbsp (14g) – Clarified Butter
1 Cup (200g) – Jasmine Rice or Basmati, Washed
2 Cups (500ml) – Chicken Stock, Vegetable Stock or Water
1 tsp (1.5g) – Ground Turmeric
2 – Fresh Bay Leaves or 3 Dried
Salt To Taste
Raita –
1 Cup (250g) – Plain Yogurt (I Used Greek)
1/2 – Continental Cucumber, Grated
2.5g (0.1oz) – Coriander (Cilantro), Roughly Chopped
2.5g (0.1oz) – Mint, Roughly Chopped
1 tsp (1.5g) – Ground Cumin
Seasoning To Taste
Notes –
After the chicken has been marinated it can be placed in the fridge for a minimum of 30 mins and up to 3 days. The turmeric rice can be stored in the fridge for up to 3 days. The raita can be stored in the fridge for up to 4 days.
Once the dish is cooked you can store it for 3 days in the fridge, well covered. As for freezing, you can freeze the chicken and the rice together for up to 3 months. As for reheating from fresh, place the chicken into the oven set at 180.c-350.f for 10 minutes to reheat or you can place the whole dish in the microwave. To reheat from frozen, allow to fully thaw in the fridge overnight and reheat as per previous instructions.
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#chickencurry #tandoori #tandoorichicken
Recipe Video:
