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Finished and plated dish: Red Tandoori Chicken with Garlic Butter Naan
Fotografía del plato terminado: Red Tandoori Chicken with Garlic Butter Naan
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Red Tandoori Chicken with Garlic Butter Naan

Por Álvaro (RecetAI)•Actualizada recientemente
India (Punjab)
A Thousand and One Spices, Catch Me a Curry, BBQ & Rock & Roll
TraditionalHigh Protein
  • 4
    servings
  • 567 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Boneless chicken thighs and drumsticks (skin-on, deep incisions)

    1000 g

  • Thick plain yogurt (Greek-style, unsweetened)

    200 g

  • Fresh lemon juice

    El zumo de 1 limón grande

  • Garam Masala (Indian spice blend)

    1 cucharada colmada

  • Kashmiri Chilli Powder (the secret to the red color)

    2 cucharadas

  • Turmeric powder

    1 cucharadita

  • Ground cumin

    1 cucharadita

  • Fresh grated ginger and crushed Garlic

    2 cucharadas de pasta de jengibre-ajo (3 cm de jengibre + 4 dientes de ajo)

  • Vegetable oil or Ghee (Indian clarified butter)

    2 cucharadas

  • Salt

    Al gusto

  • For the Naan: All-purpose flour (350g), Yogurt (100g), Instant yeast (7g), Sugar (1 tsp), Salt, Melted butter, Minced garlic, Fresh cilantro

    Para 6-8 unidades

Utensils needed

    About this recipe

    Tandoori Chicken is one of the most iconic dishes of the Indian subcontinent and probably the recipe that has traveled farthest from Indian cuisine to the rest of the world.

    Its origins trace back to Punjabi cuisine of the 1920s, when Kundan Lal Gujral, founder of the legendary Moti Mahal restaurant in Delhi, perfected the technique of marinating chicken in spiced yogurt and cooking it inside the cylindrical clay oven known as a 'Tandoor', reaching temperatures up to 480°C.

    The magic of Tandoori lies in two combined processes: first, the acidic yogurt marinade penetrates and tenderizes the meat by breaking down its proteins; second, the extreme dry heat of the tandoor seals the surface creating a charred, smoky, crispy crust while the interior remains incredibly juicy.

    Instructions

    1
    Step 1

    Step 1

    The First Acid Marinade (The Tenderizer): Make deep incisions in the chicken. Rub generously with fresh lemon juice and salt. Let rest 20 minutes. The citric acid denatures the outer proteins, creating a porous surface that will absorb the yogurt marinade like a sponge.

    You will need:

    1 kgBoneless chicken thighs and drumsticks (skin-on, deep incisions)1 limónFresh lemon juiceGenerosaSalt
    2
    Step 2

    Step 2

    The Second Spiced Yogurt Marinade (The Tandoori Soul): Mix yogurt with all the spices: Kashmiri chilli (responsible for the fiery red color), Garam Masala, turmeric, cumin, ginger-garlic paste, and oil. Submerge the chicken, massage deeply into all incisions. Cover and refrigerate minimum 4 hours, ideally overnight.

    You will need:

    200 gThick plain yogurt (Greek-style, unsweetened)2 cucharadasPimentón de Cachemira (Kashmiri Chilli Powder — el secreto del color rojo)1 cucharadaGaram Masala (Indian spice blend)1 cucharaditaTurmeric powder1 cucharaditaGround cumin2 cucharadas de pastaJengibre fresco rallado y Ajo machacado2 cucharadasVegetable oil or Ghee (Indian clarified butter)
    3
    Step 3

    Step 3

    The Tandoor Fire (Adapted): Preheat grill/oven to maximum (250-280°C). Cook chicken on a rack 8-10 minutes per side until charred edges and toasted marinade bubbles appear, but interior stays juicy. The key to Tandoori is that duality: charred exterior, moist interior.
    4
    Step 4

    Step 4

    The Naan Dough: Mix flour with instant yeast, sugar, salt, and yogurt. Knead 5 minutes until smooth. Cover and rest 1 hour. Divide into 6-8 balls and stretch each into an irregular oval shape (authentic Naan is never a perfect circle).

    You will need:

    Mezcla completaPara el Naan: Harina de trigo (350 g), Yogur (100 g), Levadura instantánea (7 g), Azúcar (1 cdta), Sal, Mantequilla derretida, Ajo picado, Cilantro fresco
    5
    Step 5

    Step 5

    Cast-Iron Naan: Heat a cast-iron skillet to very high heat, no oil. Cook each oval 2-3 minutes until dark golden bubbles appear on the base and the surface puffs with large air blisters. Flip for 1-2 minutes. Immediately brush with melted butter mixed with minced garlic and fresh cilantro.
    6
    Step 6

    Step 6

    The Tandoori Plating: Serve the Tandoori pieces on a warm wooden board. Edges should show grill char marks and toasted red marinade residue. Accompany with garlic butter Naan, raw red onion slices, fresh lemon wedges, and a cool yogurt-mint-cucumber raita.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Red Tandoori Chicken with Garlic Butter Naan, con ingredientes: Boneless chicken thighs and drumsticks (skin-on, deep incisions), Thick plain yogurt (Greek-style, unsweetened), Fresh lemon juice, Garam Masala (Indian spice blend), Kashmiri Chilli Powder (the secret to the red color).

    Composición final humorística de Red Tandoori Chicken with Garlic Butter Naan con Boneless chicken thighs and drumsticks (skin-on, deep incisions), Thick plain yogurt (Greek-style, unsweetened), Fresh lemon juice, Garam Masala (Indian spice blend), Kashmiri Chilli Powder (the secret to the red color)
    Imagen final de la receta Red Tandoori Chicken with Garlic Butter Naan, ingredientes: Boneless chicken thighs and drumsticks (skin-on, deep incisions), Thick plain yogurt (Greek-style, unsweetened), Fresh lemon juice, Garam Masala (Indian spice blend), Kashmiri Chilli Powder (the secret to the red color)

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