indianutama· 4 servings
≈433 kkal · P 8.3g · L 5.2g · KH 32.2g (per recipe, TKPI estimate)
Ayam Tandoori
MBG-eligible
Tandoori Chicken
Ingredients
- 1 kg chicken (leg quarters or bone‑in pieces)
- 200 g thick plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger‑garlic paste
- 2 tsp tandoori masala
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tbsp mustard oil
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- Fresh cilantro for garnish (optional)
Instructions
- 1Make deep slits in the chicken pieces and set aside.
- 2In a bowl, combine yogurt, lemon juice, ginger‑garlic paste, tandoori masala, red chili powder, turmeric, salt, mustard oil, vegetable oil, and ground cumin to form a smooth marinade.
- 3Coat the chicken thoroughly with the marinade, ensuring it penetrates the slits; cover and refrigerate for at least 4 hours or overnight.
- 4Preheat a tandoor, grill, or oven to 250 °C (482 °F).
- 5Place the marinated chicken on a rack or grill pan, brush with a little oil, and cook for 20‑25 minutes, turning once, until the exterior is charred and the internal temperature reaches 75 °C (165 °F).
- 6If using a tandoor, finish with a quick burst of direct flame for extra smokiness.
- 7Transfer to a serving platter, garnish with fresh cilantro, and serve hot with onion rings, lemon wedges, and mint chutney.
Source: llm-generated