Craving tandoori chicken? try this pakistani recipe for the perfect meal

Chicken tandoori, a succulent and flavorful dish, is a beloved staple of Pakistani cuisine. Originating from the Punjab region, it has gained immense popularity worldwide for its vibrant red color, aromatic spices, and tender texture. This blog post will guide you through a detailed Pakistani chicken tandoori recipe, ensuring you create an authentic and delectable dish at home.

Ingredients

For the Marinade:

• 1 kg boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1/2 cup lemon juice
• 1/4 cup ginger-garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Tandoori Paste:

• 1 cup plain yogurt
• 1/2 cup red chili powder
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Instructions

1. Prepare the Marinade: In a large bowl, combine the chicken pieces with the marinade ingredients. Mix thoroughly to ensure all pieces are evenly coated. Cover and refrigerate for at least 4 hours, or overnight.

2. Make the Tandoori Paste: In a separate bowl, whisk together the yogurt, red chili powder, cumin, coriander, ginger-garlic paste, lemon juice, vegetable oil, and salt until a smooth paste forms.

3. Coat the Chicken: Remove the chicken from the refrigerator and discard any excess marinade. Brush the tandoori paste evenly over the chicken pieces.

4. Cook in a Tandoor or Oven: If you have a tandoor, thread the chicken pieces onto skewers and cook in the tandoor for 15-20 minutes, or until cooked through. If using an oven, preheat to 400°F (200°C) and roast the chicken on a baking sheet for 25-30 minutes, or until cooked through.

5. Grill or Pan-Fry: If you don’t have a tandoor or oven, you can grill the chicken over medium heat for 10-12 minutes per side, or pan-fry in a hot skillet with a little oil for 5-7 minutes per side, or until cooked through.

6. Garnish and Serve: Once cooked, garnish the chicken with chopped cilantro, onions, and lemon wedges. Serve hot with your favorite accompaniments, such as naan, rice, or raita.

Tips for a Perfect Chicken Tandoori

• Use fresh, high-quality ingredients for the best flavor.
• Marinate the chicken for at least 4 hours, or overnight, to allow the flavors to penetrate.
• Don’t overmix the tandoori paste, as this can make it tough.
• If you don’t have a tandoor, grilling or pan-frying can still produce delicious results.
• Adjust the spice levels to your preference.
• Serve with a variety of accompaniments to enhance the flavors.

Variations

• Chicken Tandoori with Bone: Use bone-in chicken pieces for a more flavorful and juicy dish.
• Chicken Tandoori with Vegetable Skewers: Alternate chicken pieces with vegetables such as bell peppers, onions, and tomatoes on the skewers for a colorful and healthy variation.
• Chicken Tandoori Tikka: Cut the chicken into smaller pieces and skewer them for a tikka-style variation.
• Chicken Tandoori Masala: Add a rich and flavorful gravy to the chicken tandoori for a curry-like dish.

Accompaniments

• Naan or Roti
• Rice (plain, pulao, or biryani)
• Raita (cucumber or onion)
• Salad
• Onion or lemon wedges
• Chutney

Wrap-Up

With this detailed recipe, you can now recreate the authentic flavors of Pakistani chicken tandoori in the comfort of your own home. Whether you prepare it in a traditional tandoor or use an oven, grill, or pan, this flavorful dish is sure to impress your family and friends.

Basics You Wanted To Know

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but be sure to thaw it completely before marinating.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for up to 24 hours, but 4-8 hours is usually sufficient.

Q: Can I make the tandoori paste ahead of time?
A: Yes, you can make the tandoori paste up to 3 days in advance and store it in the refrigerator.

Q: What is the best way to reheat chicken tandoori?
A: The best way to reheat chicken tandoori is in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Q: Can I use a different type of yogurt?
A: Yes, you can use Greek yogurt or sour cream as a substitute for plain yogurt.