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Table Indienne
Authentic Tandoori Chicken
Tandoori chicken is one of the most iconic dishes in Indian cuisine. The key is to prepare your own fresh masala and use smoked paprika for natural colour.
30 min
Preparation
25 min
Cooking
360 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Chicken drumsticks (or 1 whole chicken, cut): 8
- Lime juice: 1
- Salt: 1 tablespoon
- Garlic/ginger paste: 1 tablespoon
- Thick Greek yogurt: 150g
- Smoked paprika: 2 tablespoons
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Turmeric: 1 teaspoon
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Cumin seeds (for the masala): 1 tablespoon
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Green cardamom: 4-5 pods
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Cloves: 3
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Ceylon cinnamon stick: 1
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Black peppercorns: 1 teaspoon (optional)
Instructions
-
1
The Homemade Masala: Dry-toast the whole spices in a pan for 2 minutes. Grind with a mortar or spice mill.
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2
The Citrus Flash: Make deep cuts in the chicken. Rub with lime juice, salt and garlic-ginger paste. Let rest 20 minutes.
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3
The Royal Coating: Mix yogurt with the homemade masala, smoked paprika and turmeric. Massage the chicken so the paste enters the cuts.
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4
The Patience: Marinate for at least 6 hours (or overnight).
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5
The Fire: Barbecue (5 min/side over hot coals, then 20 min in a cooler zone), Oven (240°C on a rack, 25 min, baste with melted butter halfway), or Fireplace (raised grill over oak or beech embers).
Tips
Homemade masala, ground at the last moment, releases incomparable essential oils. Smoked paprika (pimentón) gives a natural red colour without artificial colouring.
Spices used
Find the spices from this recipe in our shop.
Cumin seeds
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Njallani Green Cardamom
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Whole Cloves
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Ceylon Cinnamon Alba
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Whole Malabar black pepper
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Lakadong Turmeric Powder
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