Tandoori Chicken with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, skin removed 1.5 kg (3.3 lbs) chicken pieces, skin removed
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 3 tablespoons lemon juice 3 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 2 tablespoons Kashmiri red chili powder 2 tablespoons Kashmiri red chili powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, cumin, coriander, turmeric, garam masala, salt, and vegetable oil. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the chicken for about 15-20 minutes per side, or until cooked through and slightly charred. Baste the chicken with the reserved marinade during grilling to keep it moist and flavorful.
6. 6.
   Once cooked, transfer the Tandoori Chicken to a serving platter. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.

Treat your ingredients with care...

• Ginger-garlic paste — If you don't have ginger-garlic paste, you can make your own by blending equal parts of fresh ginger and garlic with a little water until smooth.
• Kashmiri red chili powder — This mild chili powder adds a vibrant red color to the dish without excessive heat. If unavailable, you can substitute with a combination of paprika and cayenne pepper.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
• For a spicier kick, increase the amount of Kashmiri red chili powder or add a pinch of cayenne pepper to the marinade.
• Serve the Tandoori Chicken with a side of mint chutney and naan bread for a complete Indian meal.
• Leftover Tandoori Chicken can be used in wraps, salads, or sandwiches for a delicious next-day meal.

Serving advice

Serve the Tandoori Chicken as a main course, accompanied by fragrant basmati rice and a refreshing cucumber and tomato salad. Garnish with fresh cilantro leaves and serve with lemon wedges for an extra burst of tanginess.

Presentation advice

Arrange the grilled Tandoori Chicken pieces on a platter, ensuring they are evenly spaced and garnished with fresh cilantro leaves. Place lemon wedges on the side for guests to squeeze over the chicken before enjoying.