Tandoori Chicken with Naan or Roti
5/5
Tandoori Chicken is a popular Indian dish known for its vibrant red color and smoky flavor. It is traditionally made by marinating chicken in a mixture of yogurt and spices, and then grilling or baking it in a tandoor (clay oven). This recipe provides a simplified version that can be prepared at home using a regular oven or grill. Pair it with freshly made naan or roti (Indian bread) for a delicious and satisfying meal.
INGREDIENTS
For Tandoori Chicken:
- 4 bone-in chicken pieces (such as drumsticks or thighs)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tandoori masala (available at Indian grocery stores or you can make your own)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika (optional, for extra heat)
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons vegetable oil (for basting)
For Naan or Roti:
- 2 cups all-purpose flour (or a combination of all-purpose and whole wheat flour)
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 1/4 cup warm milk
- 2 tablespoons vegetable oil or melted ghee (clarified butter)
- Water (as needed, for kneading)
INSTRUCTIONS
For Tandoori Chicken:
- In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, turmeric powder, paprika (if using), red chili powder, and salt. Mix well to form a smooth marinade.
- Make shallow cuts on the chicken pieces to allow the marinade to penetrate.
- Coat the chicken pieces with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top.
- Place the marinated chicken pieces on the wire rack, allowing any excess marinade to drip off. Drizzle the vegetable oil over the chicken pieces.
- Bake the chicken in the preheated oven for 25-30 minutes or until cooked through, flipping once halfway through the cooking time.
- If desired, you can broil the chicken for an additional 2-3 minutes to get a charred and smoky flavor.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
For Naan or Roti:
- In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt. Mix well.
- Add the yogurt, warm milk, and vegetable oil or melted ghee. Mix to form a soft dough.
- Gradually add water, a little at a time, and knead the dough until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour or until it doubles in size.
- Once the dough has risen, divide it into equal-sized portions and roll each portion into a circular shape (for naan) or a round shape (for roti) on a floured surface.
- Heat a griddle or tawa over medium-high heat. Place the rolled dough on the hot griddle and cook for a minute or until bubbles start to form on the surface.
- Flip the naan or roti and cook on the other side for another minute or until golden brown spots appear.
- Remove from the griddle and brush with melted ghee or butter, if desired.
TIPS
- To achieve the authentic smoky flavor of tandoori chicken, you can grill the marinated chicken on a charcoal grill or use a stovetop grill pan instead of baking it in the oven.
- If you don’t have tandoori masala, you can make your own by combining spices like paprika, cumin, coriander, turmeric, ginger, garlic, and red chili powder.
- Serve the tandoori chicken with freshly squeezed lemon juice and some sliced onions for added freshness and flavor.
- You can also prepare a yogurt-based dip or raita with chopped cucumbers, tomatoes, and spices to accompany the tandoori chicken and naan or roti.
- Adjust the spice level of the marinade by increasing or decreasing the amount of red chili powder and paprika according to your taste preference.
- To make the chicken pieces more tender, you can prick them with a fork before marinating.
- The naan or roti dough can be prepared in advance and refrigerated for a few hours or overnight. Just make sure to bring it to room temperature before rolling and cooking.
- Feel free to customize the vegetable fillings in the naan or roti, such as adding chopped onions, bell peppers, or paneer (Indian cottage cheese).
NUTRITION VALUE
- Calories: Approximately 250-300 calories
- Protein: Around 30-40 grams
- Carbohydrates: Approximately 10-15 grams
- Fat: Around 10-15 grams
