National Dish of India Tandoori Chicken

National Dish of India Tandoori Chicken

100%

Servings

4

Ingredients

pieces chicken (6 drumsticks and 6 thighs) 12
smoked paprika 1 tsp.
plain yogurt 1 cup
lemon juice 1 tbsp.
allspice 1 tsp.
coarse black pepper 1 tsp.
ground cinnamon 1 tsp.
ground cumin 2 tsps.
minced ginger 1 tsp.
ground cayenne pepper 1 tsp.
Salt 2 tsps.
minced garlic 1 tbsp.
Thai chili paste 1 tbsp.
slices raw onions (separated into rings) 3
lemon (sliced) ½

Tandoori Chicken is considered to be one of India’s national dishes. Traditionally, the chicken was baked in a tandoor clay oven used for baking naan bread and so its name was derived from this.

Directions for Preparing Tandoori Chicken

  1. Put the yogurt and lemon juice in a bowl.
  2. Add the spices, garlic and the chili paste to the lemon and yogurt, then whisk until smooth and thick.
  3. Place the drumsticks and thighs in separate resealable plastic bags.
  4. Pour half of the marinade in each bag of chicken and seal shut.
  5. Massage the bags of chicken until all the meat is well coated with the marinade.
  6. Let out any air from the bags and refrigerate for twenty four (24:00) hours, turning the bags occasionally during this time.
  7. Place aluminum foil inside a large roasting pan and lay a rack over it to allow air to circulate.
  8. Preheat the oven to 425 °F.
  9. Remove the marinated chicken from the bags and place the pieces onto the rack.
  10. Place the pan in the preheated oven and bake for thirty (0:30) minutes, then turn the pieces over and bake for fifteen (0:15) minutes until the meat is charred a little.
  11. Turn off the heat and let the chicken rest in the hot oven for twenty (0:20) minutes.
  12. Remove the pan and put the chicken onto a serving platter.
  13. Garnish the Tandoori Chicken with onion and lemon slices before serving.




Indian cuisine encompasses a wide variety of regional and traditional cuisines, often depending on a particular state. Staple foods of Indian cuisine include pearl millet, rice, whole wheat flour, and a variety of lentils, such as masoor, toor, urad, and mong.

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