Tandoori Maharashtrian-style Chicken

Ingredients

In this Maharashtrian adaptation of the Tandoori dish, we incorporate the distinct flavors of Maharashtra by using a combination of local spices and ingredients. The marinade is enhanced with the addition of Maharashtrian goda masala, a unique spice blend that adds depth and complexity to the dish. Additionally, we incorporate the use of kokum, a souring agent commonly used in Maharashtrian cuisine, to add a tangy twist to the marinade. We alse have the original recipe for Tandoori, so you can check it out.

• 500 grams (1.1 lbs) chicken pieces 500 grams (1.1 lbs) chicken pieces
• 1 cup (240g) yogurt 1 cup (240g) yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon goda masala 1 tablespoon goda masala
• 1 tablespoon kokum juice 1 tablespoon kokum juice
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, goda masala, kokum juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the grill or oven to medium-high heat.
4. 4.
   If using a grill, thread the marinated chicken onto skewers. If using an oven, place the chicken pieces on a baking tray lined with parchment paper.
5. 5.
   Grill or bake the chicken for about 20-25 minutes, or until cooked through and slightly charred, turning occasionally for even cooking.
6. 6.
   Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes.
7. 7.
   Garnish with fresh coriander leaves and serve hot with lemon wedges.

Treat your ingredients with care...

• Yogurt — Use thick and creamy yogurt for a rich marinade. Greek yogurt works well as a substitute.
• Goda masala — If you can't find goda masala, you can make your own by combining equal parts of coriander seeds, cumin seeds, cinnamon, cloves, black peppercorns, and dry coconut. Roast the spices and grind them into a fine powder.

Tips & Tricks

• For an extra smoky flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, place it in a small bowl, and carefully place the bowl in the center of the marinated chicken. Drizzle a little oil over the charcoal and quickly cover the bowl with a lid. Let it sit for 10 minutes before removing the charcoal.
• If you prefer a spicier version, increase the amount of red chili powder or add some finely chopped green chilies to the marinade.
• Serve the Tandoori Maharashtrian-style Chicken with a side of mint chutney and sliced onions for a complete meal experience.

Serving advice

Serve the Tandoori Maharashtrian-style Chicken hot, garnished with fresh coriander leaves and accompanied by lemon wedges. It pairs well with naan bread, roti, or steamed rice.

Presentation advice

Arrange the grilled chicken pieces on a platter, garnish with a sprinkle of fresh coriander leaves, and place lemon wedges around the edges. For an added touch, you can sprinkle a pinch of red chili powder on top for a pop of color.