Easy and Authentic Tandoori Chicken Meal At Home

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Start with 1/2 cup (112 g) of water at 95°F in a bowl.

Add 2 tbsp (25 g) of sugar and 2 1/2 tsp (9 g) of instant yeast, whisk until dissolved.

Incorporate 1/2 cup (112 g) of full fat yogurt and 3 tbsp (45 g) of vegetable oil into the mixture.

Add 1 1/2 tsp (11 g) of fine sea salt and mix well.

In a large bowl, add 2 1/2 cups (380 g) of bread flour and pour in the yeasty mixture.

Mix by hand until you get a rough dough, adding water if needed until cohesive.

Knead the dough for about 3 minutes until smooth and extensible.

Place the dough in a lightly greased medium bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour or in the fridge overnight.

Punch down the risen dough and transfer it to a floured surface.

Divide the dough into 8 pieces, aiming for 87 g each, and roll into balls.

Let the dough balls rest for 5 minutes.

Roll each piece into 8-inch circles using a floured rolling pin, resting if the dough resists.

Prepare garlic butter by melting 1/4 cup (60 g) of ghee in a small saucepan at 200°F, then add 3 cloves of finely chopped garlic and 1 tbsp (3 g) of finely chopped cilantro.

Heat the tandor until the coal base reaches around 600°F at the bottom and 400°F at the top.

Place the naan on a nonan pillow and press it against the wall of the tandor to stick.

Cook the naan in the tandor until it puffs and browns, then brush with garlic butter immediately after removing.

For a skillet alternative, heat a medium to large cast iron skillet over medium-high heat.

Cook the rolled naan in the skillet for about 30-40 seconds until puffed, then flip and cook for another 30 seconds, brushing with garlic butter afterward.

For the rice, wash 1 cup (200 g) of basmati rice thoroughly.

Heat 1 tbsp (15 g) of ghee in a medium-sized pan over medium heat, add the rice and a pinch of salt, toasting for about 5 minutes until lightly golden.

Transfer the toasted rice to a rice cooker with 1 cup (225 g) of water and cook until done.

Prepare the raita by mixing 1 cup (140 g) of full fat yogurt, zest of 1 lemon, 2 tsp (5 g) of finely chopped cilantro, 1/2 diced cucumber, ground coriander, ground cumin, juice of 1 lemon, and salt to taste in a bowl.

For the green chutney, blend together 1 bunch (80 g) of fresh cilantro, 1 cup (15 g) of mint leaves, 3 cloves of garlic, 2 tbsp (25 g) of roasted peanuts, 2 chopped serrano chilies, 1/4 inch knob of ginger, 1 tsp (1 g) of ground fennel powder, juice of 1/2 lime, and salt to taste until smooth.

In a large bowl for the chicken marinade, combine 1 1/2 cups (336 g) of full fat yogurt, 1 inch knob (23 g) of grated ginger, 5 cloves of grated garlic, 1 tbsp (15 g) of lemon juice, and 2 tsp (8 g) of coriander powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens