Chicken

Tandoori Chicken

Tandoori chicken is the most common tandoori dish in Indian & Bengali cuisine. The chicken pieces are hoisted on skewers into the 400-degree hot tandoori oven and come out piping hot. However, the oven or outdoor grill works just as well for the home cook.

Cooking time

45 min

Portions

4 st

Svårighetsgrad

Easy

Ingredients

1,5 kg

Chicken thigh fillet
300 gram

Shredded vegetables of your choice, e.g. white cabbage, sugar peas, broccoli, red pepper zucchini
2 msk

Rapeseed oil
50 gram

Fresh spinach
5 st

Halved cherry tomatoes

Marinade

1 msk

Shanti's Tikka Spice
1 msk

Garlic and ginger paste
½ msk

Coarse mustard
1 tsk

Coriander paste
1 tsk

Chili and coriander paste
1 tsk

Barbecue seasoning
1 pinch

Pepper
1 pinch

Shanti's garam masala
½ tsk

Sambal badjak (sambal oelek also works well)
1 dl

Turkish yoghurt
1 msk

Oil

How to do

Mix the ingredients for the marinade and put the chicken down. Marinate for at least 2 hours or overnight
Set the oven to 225 degrees. Place the chicken fillets in an ovenproof dish and drizzle oil in the bottom.
Grill for 30-35 min or until the chicken has an internal temperature of about 73 degrees.
Shred the vegetables and place on a plate. Heat a wok and add the oil.
Stir-fry the vegetables on high heat for about 3 minutes. Add spinach, cherry tomatoes and stir for another 2 min.
Garnish the chicken with mint and a few drops of lime juice. Serve with fried vegetables, tikka sauce, raita and rice.

Garnish

Fresh mint, shredded
Lime juice

Small facts about Tandoori Chicken

Tandoori chicken, a renowned dish in Indian cuisine, has ancient roots tracing back to the Indus Valley Civilization. This dish is named after the tandoor, a traditional clay oven used to cook it. The marinated chicken is then skewered and roasted at high temperatures in the tandoor, which imparts a distinctive smoky flavor and charred exterior. Tandoori chicken gained widespread popularity during the Mughal era and became a staple in Punjabi cuisine. Today, it is enjoyed worldwide and often served with naan, rice, or salads, reflecting the rich culinary heritage and adaptability of Indian cuisine.