Tandoori Chicken

Tandoori Chicken is double marinated for maximum flavor. Really easy to prepare. Just let it sit and the result will be juicy, tender, delicious and exactly the way that everyone will love. Use your grilling pan or oven and let me share both methods with you to make this Tandoori Chicken Recipe unforgettable and impressive.

Tandoori Marinade

Let me tell you the secret to a great result and the most amazing and wonderful Tandoori chicken.

Key factor here is to marinate the chicken 2 times:

The first time in Tandoori paste, which we are going to prepare in simple steps.

The second time is what really brings all flavors to life. Makes the texture wonderful and everything so amazing.

Let me tell you shortly that first and second marinade are not the same.

In the first round we use a tandoori paste that we make and in the second round we add yoghurt (I use non dairy Greek yoghurt) and mix it with other ingredients.

What is Tandoori paste made of?

Think of yoghurt, spices, seasonings, oil and lemon or lime juice for a bit acidity and tang. Everything is build up to add flavor. 

What you to serve with Tandoori Chicken

• Naan
• Lemon Rice
• Bombay Potatoes
• Tzatziki Sauce
• Dal Makhani
• Chimichurri Sauce

Reasons to love this Tandoori Chicken

Fast: only effort for you is to bring attention to preparation for the two marinade times. Otherwise it really makes itself.

The result tastes as good as in an amazing restaurant, yet you can easily make everything at home.

You can use the grilling pan or oven. It works in a regular pan as well, but oven or grilling pan are best in my gusto. That means everything is flexible to prepare just the way what you have on hand.

What you need for this Tandoori Chicken Recipe

I use vegan chicken filets and I say any chicken will work here. These were thin enough, but for thicker ones you can cut them in half easily.

Neutral oil like canola or sunflower is great, but for a more savory flavor you can use olive oil.

Seasonings: we use a lot of flavors which is important, otherwise everything won’t be flavorful and delicious: garam masala, garlic, cumin, ginger, chili powder and paprika.

Dairy free yoghurt: I use Greek yoghurt, it makes the Tandoori marinade thicker, creamier, yet more bold.

Lemon juice: this is used for a tang. It gives the other ingredients that extra which makes the final result so good.

How to make Tandoori Chicken

To make Tandoori paste, in a bowl mix 2 cloves pressed garlic, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp chili powder, 1 tsp ginger, 2 tsp garam masala, with 3 Tbs oil and a pinch salt and pepper.

Next add chicken until covered. Let the filets marinate for at least 20 minutes, set aside.

Into another or same bowl add yoghurt and the remaining lemon juice, garam masala, chili powder, paprika, garlic, cumin. After the first marination is done, add the chicken and let it sit for at least 25 minutes longer or up to overnight.

For preparation in a grilling pan

Heat up 1 Tbs oil in your grilling pan and cook chicken from each side for 5 minutes, serve and enjoy.

 

Preparation in the oven

Preheat oven to 425F and line a baking sheet with parchment paper or use a 9×13 inch casserole dish. Keep in mind to grease the bottom of your casserole with oil (so chicken can’t stick to the bottom while baking).

Distribute chicken on your prepared baking sheet or casserole dish and bake Tandoori Chicken for around 25 minutes. When the chicken is baked, you can finally add a bit dairy free butter on top which is best room temperature or melted. 

Leftovers (I guess you won’t have any)

You can store leftovers of the Tandoori Chicken for around 3 days in the fridge covered. Leftovers make also excellent sandwiches.

Any remakes Tandoori Chicken? Share with a tag on Instagram or Facebook.

Enjoy, Florian.