Traditional tandoori dishes are cooked in an oval shaped clay oven with a small fire in the bottom. This oven is called a tandoor. The heat in the tandoor would rise gradually and reaches a higher temperature than a barbeque. In the tandoor, bread and meats and kebabs are cooked together. The bread is struck to the sides, the kebabs stood is placed vertically and the whole chicken rests on a grid over the fire. In this recipe, you can reproduce the tandoor chicken in an oven or a barbeque.
- 4 chicken breast
- 2 small tubs yogurt (Greek or plain)
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- ½ teaspoon ginger powder optional
- 1 teaspoon fresh grated ginger
- 2 cloves garlic
- salt to taste
- 2 tablespoon lemon juice
- Preheat the oven at 200 degrees F.
- Cut chicken breast into 1 inch cubes and set aside.
- Mix the spices, ginger, garlic, salt and yogurt together.
- Mix the chicken in the spice/yogurt mixture. Marinate the chicken in the mixture for 30 minutes. Refrigerate while it is being marinated.
- Thread the chicken onto skewers and either barbeque or cook under a grill using medium heat until the chicken is slightly browned and cooked through. It should cook for about 15-30 minutes.
- Sprinkle lemon juice to serve.
- Serve with salad, pitta or naan bread and lemon wedges; or for something more substantial with rice and dahl.