Author Notes: The term tandoori, originates from "tandoor" the clay oven this chicken is traditionally cooked in. Although you may not have a tandoor clay oven, you can get equally delicious results in your oven or on the grill. Red food coloring is optional, so omit if you want to keep this recipe natural. —Preena
pounds chicken pieces (8-10 thighs, legs or breasts)
oil for basting
cup plain thick yogurt
tablespoons Arvinda's Tandoori Masala
teaspoon lemon or lime juice
teaspoon red food coloring (optional)
cup cilantro, finely chopped, to garnish
- In a large bowl combine yogurt, Arvinda's Tandoori Masala, lemon or lime juice, salt and red food coloring. Add chicken pieces and coat evenly. Cover bowl, refrigerate and marinate for at least 2 hours or overnight for best results.
- Grill chicken on the barbeque until chicken has lost its pinkness. Baste with oil as needed. Garnish with cilantro. Serve with a flatbread and salad, or on a bed of rice.
- Baking option: Place marinated chicken on a foil-lined baking sheet and bake in the center of a pre-heated oven at 375F, turning over to achieve even baking. Bake about 20 minutes or until chicken loses its pinkness and is slightly golden brown in color.