Tandoori chicken is a popular dish in India as well as in the United States. It is made by marinating the chicken in spices and yogurt. Traditionally, this dish would be baked in clay tandoor ovens which were used to make naan bread. Now it is mostly made in modern gas or electric ovens. Most Indian restaurants in the U.S. add red food coloring to the chicken to make the dish look more authentic. I have included a recipe that adds the coloring but I would leave it out, it adds nothing to flavor. I would serve this dish with basmati rice and a refreshing cucumber salad.
Ingredients:
2 ½ pounds chicken pieces drums or breast
½ teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon black pepper, freshly ground
½ teaspoon Tandoori color* Red Food Color
1 teaspoon salt
Juice of one lemon
½ inch root ginger, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
1 fresh green chili, coarsely chopped and seeded if a milder flavor is required
2 tablespoons chopped coriander leaves
3 ounces natural yogurt, thick set
1 teaspoon ground coriander
For full recipe, click below
Tandoori Chicken 
Image Sources:
