Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp paprika
- 1 tbsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt, to taste
- 1 tbsp oil
Special equipment needed:
- Skewers
- Oven or grill
Step-by-step instructions:
1. In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, paprika, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
2. Add chicken pieces to the marinade and mix until well coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven or grill to 400°F.
4. Thread chicken pieces onto skewers and brush with oil.
5. Place skewers on a baking sheet or grill and cook for 10-15 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. Serve hot with lemon wedges and cilantro.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-15 minutes
Temperature:
- Oven or grill: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 4g
- Protein: 28g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
- Fresh ginger and garlic can be used instead of paste.
- Smoked paprika can be used instead of regular paprika.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add chopped onions and bell peppers to the skewers for a vegetable twist.
- Use shrimp or paneer instead of chicken.
- Make a vegetarian version by marinating tofu or vegetables.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning.
- For a more intense flavor, marinate the chicken for longer.
- For a smokier flavor, cook the chicken on a charcoal grill.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven or microwave until heated through.
Presentation ideas:
- Serve chicken on a bed of rice with a side of naan bread.
- Garnish with fresh cilantro and lemon wedges.
Garnishes:
- Fresh cilantro
- Lemon wedges
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
- If the chicken is dry, marinate for longer or brush with oil while cooking.
Food safety advice:
- Always wash hands and utensils thoroughly before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tandoori chicken originated in the Punjab region of India and Pakistan, where it was traditionally cooked in a clay oven called a tandoor.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve as an appetizer or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian