Tandoori Chicken is a recipe I’ve been making in my kitchen for years. When my son was young he loved this dish and named it red chicken. We still call it that today.
In this recipe the meat is tenderized by a spicy yogurt marinade that gets its’ red colour from both the tomato sauce and the spices. Some recipes use red food colouring to intensify the colour but I prefer to pass on artificial colouring and the result is red enough for me.
Authentic tandoori chicken gets its’ name from the tandoor oven it is traditionally cooked in. We cook it on the barbecue in the summer and in the oven all winter making it a year round favourite.
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Spices for Indian Cooking
Indian cooking is all about the spices. Recipes often call for them by the tablespoon, not the teaspoon, so check your spice bottles before you cook. If you need to expand your collection to cook East Indian food then do it. Cumin, chili powder and cayenne are fairly common; ground coriander and garam masala may be new additions if you’re just starting to explore Indian flavours. In my mind saffron, considered the most expensive spice in the world, is always worth it.
Follower Photo and A Canadian Celiac Podcast
Thanks to follower Sue Jennett for sharing her photo of this recipe served with my Fragrant Saffron Rice on a turquoise placemat. It looks delicious and I love that hibiscus blossom too.
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|Sue Jennett is the host of A Canadian Celiac podcast. This weekly podcast covers a variety of topics that may be of interest to anyone on a gluten free diet. Follow along to stay current on the ever-changing world of gluten free.|
Cook Once, Eat Twice
I cook bone-in chicken thighs for a finger lickin’ everyday dinner and when I’m planning ahead I make sure I have enough chicken for two meals. Sometimes I choose both boneless and bone-in serving one of dinner and putting the other in the freezer. The chicken marinates with all those delicious flavours as it freezes and again as it thaws. Best of all, the second time around will be an even easier weeknight dinner.
Dinner Club – An East Indian Menu
This dish is definitely worthy of serving to company and can be a main course or one dish as part of an East Indian themed dinner. Here’s my East Indian Menu for a Gourmet Dinner Club evening. For company I prefer to make this Tandoori Chicken into skewers using boneless chicken, this extra effort makes an impressive presentation from an everyday recipe.
This Tandoori Chicken recipe is adapted from an old cookbook by well-known and much loved Calgary cookbook author, Noorbanu Nimji. A Spicy Touch has many recipes I still enjoy so after all these years it still has a place on my kitchen bookshelf.
Let me know in the comments below how your chicken turned out.
Recipes with Saffron
|12 bone-in, skin on chicken thighs|
|¼ cup plain yogurt|
|¼ cup olive oil|
|2 Tbsp tomato paste|
|1 tsp chopped ginger|
|1 tsp chopped garlic|
|1 tsp salt|
|1 tsp ground cumin|
|½ tsp chili powder (East Indian if you have it)|
|½ tsp ground coriander|
|½ tsp garam masala|
|¼ tsp cayenne|
|8 strands of saffron (optional)|
- Combine all ingredients except chicken in a bowl and stir to combine. Rub marinade on chicken and marinate 4 hours or overnight.
- ON THE BBQ - Grill bone-in chicken on low heat for 45-60 minutes until done. Move it to an upper rack or use indirect heat after the chicken is nicely browned.
- IN THE OVEN - Cook in 350°F oven for 45-60 minutes.