Spicy Tandoori Chicken with Garlic Naan and Lemon Rice
Tips for Experienced Cooks
To elevate the flavor of your tandoori chicken, try adding a pinch of garam masala and a dash of paprika to the marinade for an extra layer of spice and color. Additionally, consider marinating the chicken for a full 24 hours to maximize the depth of flavor. For a smoky tandoori effect, you can add a piece of live charcoal in a small bowl, place it in the center of the marinating chicken, and cover it. This will give your chicken that authentic tandoori aroma and taste.
Step 1: Prepare the Marinade
In a large bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, lemon juice, oil, and salt. Add the chicken pieces to the marinade, making sure to coat each piece completely. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
- 1 cup yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons oil
- 1 teaspoon salt
- 1 lb chicken pieces
Step 2: Grill the Chicken
Preheat the grill or tandoor to medium-high heat. Grill the marinated chicken pieces for about 15-20 minutes per side, or until they are cooked through and have a nice charred appearance.
Step 3: Heat the Garlic Naan
While the chicken is grilling, heat the garlic naan in a preheated oven or on a stovetop griddle until warm and slightly crispy.
Step 4: Serve the Dish
To serve, place a portion of chicken on each plate, along with a garlic naan and a scoop of lemon rice. Garnish with sliced lemon and fresh coriander leaves, and serve hot.
Meat, Eggs, & Dairy
- 1 1/2 kilograms chicken
Pantry Items
- 1 cup plain yogurt
- 2 cups cooked basmati rice
- 2 tablespoons oil
- 2 tablespoons lemon juice
Fresh Produce & Herbs
- 4 cloves garlic naan
- 1 clove lemon
- 1 clove coriander leaves
Seasonings & Spices
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- salt
