Chicken Tandoori || Tandoor recipe || Laziz kitchen recipes
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Originating from the Indian subcontinent, Chicken Tandoori is a traditional dish that showcases the vibrant flavors of Indian cuisine. It was originally cooked in a tandoor, a clay oven that imparts a unique smoky flavor. This dish holds cultural significance during celebrations and gatherings, often served with naan and raita. Today, Chicken Tandoori has gained global popularity, with variations found in many international cuisines, reflecting local tastes and ingredients.
Ingredients
- ●chicken
- ●yogurt
- ●lemon juice
- ●ginger
- ●garlic
- ●cumin
- ●coriander
- ●turmeric
- ●paprika
- ●cayenne pepper
- ●garam masala
- ●salt
- ●vegetable oil
- ●cilantro
Instructions
- 1Marinate chicken in yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, paprika, cayenne pepper, garam masala, and salt for at least 2 hours or overnight.
- 2Preheat grill to medium-high heat.
- 3Remove chicken from marinade, allowing excess to drip off.
- 4Brush grill grates with vegetable oil to prevent sticking.
- 5Place chicken on the grill and cook for 6-8 minutes per side until cooked through and charred.
- 6Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
- 7Remove chicken from grill and let rest for 5 minutes.
- 8Garnish with fresh cilantro before serving.
Ingredient Alternatives
yogurt
Healthier: low-fat yogurt
Cheaper: buttermilk
Low-fat yogurt reduces calories while maintaining creaminess.
chicken
Healthier: skinless chicken
Cheaper: chicken thighs
Skinless chicken reduces fat content.
cayenne pepper
Healthier: paprika
Cheaper: red chili powder
Paprika offers a milder flavor while being more accessible.
garam masala
Healthier: homemade spice mix
Cheaper: curry powder
Homemade spice mix can be tailored to taste and is often cheaper.
Techniques
marinatinggrilling
Equipment
grillmixing bowlmeat thermometer
🌶️🌶️🌶️Hotdairy
Also Known As
Tandoori ChickenTandoori Murgh
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●4 cloves garlic, minced
- ●2 tsp ground cumin
- ●2 tsp ground coriander
- ●1 tsp paprika
- ●1 tsp turmeric
- ●1 tsp black pepper
- ●1 tsp salt
- ●1/2 tsp cayenne pepper (optional)
- ●Fresh parsley for garnish
- ●Lemon wedges for serving
Instructions
- 1Preheat your grill to medium-high heat.
- 2In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne pepper (if using). Mix well to create a marinade.
- 3Place the whole chicken in the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 4Remove the chicken from the marinade and let it sit at room temperature for about 30 minutes before grilling.
- 5Place the chicken on the grill, breast side down, and cook for about 15-20 minutes.
- 6Flip the chicken and continue grilling for another 20-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 7Remove the chicken from the grill and let it rest for 10 minutes before carving.
- 8Garnish with fresh parsley and serve with lemon wedges.
Equipment
grillmixing bowlmeat thermometercutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●500g minced meat (beef or lamb)
- ●4 large green chilies, chopped
- ●1 large onion, finely chopped
- ●2 tomatoes, chopped
- ●1/2 cup yogurt
- ●2 tbsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●2 tbsp cooking oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and cook for 2 minutes until fragrant.
- 5Add chopped green chilies and sauté for another minute.
- 6Add minced meat and cook until browned, breaking it apart with a spoon.
- 7Stir in chopped tomatoes, yogurt, coriander powder, turmeric powder, and salt. Cook until tomatoes soften.
- 8Cover and simmer for 15-20 minutes, stirring occasionally.
- 9Add garam masala and mix well. Cook for another 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Medium
Ingredients
- ●500g mutton chops
- ●2 tbsp ginger-garlic paste
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp cumin powder
- ●Salt to taste
- ●2 tbsp lemon juice
- ●1/4 cup yogurt
- ●1/4 cup oil for frying
- ●Fresh coriander for garnish
Instructions
- 1In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, lemon juice, and yogurt to create a marinade.
- 2Add the mutton chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3Heat oil in a frying pan over medium heat.
- 4Once the oil is hot, add the marinated mutton chops to the pan, shaking off excess marinade.
- 5Fry the chops for about 5-7 minutes on each side, or until they are golden brown and cooked through.
- 6Remove the chops from the pan and place them on paper towels to drain excess oil.
- 7Garnish with fresh coriander before serving.
- 8Serve hot with naan or rice.
Equipment
Mixing bowlFrying panMeasuring spoonsKnifeCutting board
🌶️🌶️🌶️Medium
Korma is a traditional Indian dish that is known for its rich and creamy sauce, often made with yogurt and nuts. It is a popular dish in Mughlai cuisine.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●1/2 cup cashew nuts
- ●1/4 cup poppy seeds
- ●1/4 cup melon seeds
- ●1/2 cup cooking oil
- ●1 tbsp ginger-garlic paste
- ●2-3 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the cashew nuts, poppy seeds, and melon seeds in warm water for 30 minutes, then blend into a smooth paste.
- 2In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, coriander powder, and salt. Let it sit for at least 1 hour.
- 3Heat oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
- 4Add the marinated chicken to the pot and cook until the chicken is browned on all sides.
- 5Stir in the blended nut paste and green chilies, mixing well to combine.
- 6Cover the pot and let it simmer on low heat for about 30-40 minutes, stirring occasionally.
- 7Once the chicken is cooked through, sprinkle garam masala over the top and mix gently.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot with naan or rice.
Equipment
Large potBlenderMixing bowlSpoon
🌶️🌶️🌶️Low
Ingredients
- ●4 large eggs
- ●1/2 cup breadcrumbs
- ●1/4 cup grated cheese
- ●1/4 cup finely chopped onion
- ●1/4 cup finely chopped bell pepper
- ●1/4 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp paprika
- ●1/4 tsp cumin
- ●2 tbsp chopped fresh parsley
- ●oil for frying
Instructions
- 1Hard boil the eggs in a pot of water for about 10-12 minutes. Once done, cool them in cold water and peel the shells.
- 2In a mixing bowl, mash the boiled eggs with a fork until they are crumbly.
- 3Add breadcrumbs, grated cheese, chopped onion, bell pepper, black pepper, salt, paprika, cumin, and parsley to the mashed eggs. Mix well until combined.
- 4Shape the mixture into small kebab-like patties or balls.
- 5Heat oil in a frying pan over medium heat.
- 6Carefully place the kebabs in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.
- 7Remove the kebabs from the pan and place them on paper towels to drain excess oil.
- 8Serve hot with your choice of dipping sauce or chutney.
Equipment
potmixing bowlfrying panspatulapaper towels
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