National Dish of India Tandoori Chicken

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
- Put the yogurt and lemon juice in a bowl.
- Add the spices, garlic and the chili paste to the lemon and yogurt, then whisk until smooth and thick.
- Place the drumsticks and thighs in separate resealable plastic bags.
- Pour half of the marinade in each bag of chicken and seal shut.
- Massage the bags of chicken until all the meat is well coated with the marinade.
- Let out any air from the bags and refrigerate for twenty-four (24:00) hours, turning the bags occasionally during this time.
- Place aluminum foil inside a large roasting pan and lay a rack over it to allow air to circulate.
- Preheat the oven to 425 °F.
- Remove the marinated chicken from the bags and place the pieces onto the rack.
- 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.
- Turn off the heat and let the chicken rest in the hot oven for twenty (0:20) minutes.
- Remove the pan and put the chicken onto a serving platter.
- 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, too, urad, and mong.
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