Tandoori chicken

Tandoori dishes are a popular part of Indian cuisine and are known for their smoky flavor and vibrant colors. The term "tandoori" refers to cooking in a tandoor, which is a traditional clay oven. Here's a basic recipe for making tandoori chicken, a well-known tandoori dish:

Ingredients:

For Marination:

1.5 kg chicken pieces (skinless, bone-in)
1 cup thick yogurt
1 tablespoon ginger-garlic paste
2 tablespoons tandoori masala
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon garam masala
2 tablespoons lemon juice
Salt to taste
2 tablespoons vegetable oil

For Cooking:

Skewers (if using an oven or grill)
Cooking oil or ghee for basting

For Garnish:

Chopped coriander leaves
Lemon wedges

Instructions:

Marinate the Chicken:

In a large bowl, combine yogurt, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, salt, and vegetable oil.
Mix the marinade well.
Add the chicken pieces to the marinade, ensuring they are well-coated. Marinate for at least 2 hours or preferably overnight in the refrigerator.

Preheat the Oven or Grill:

If using an oven, preheat it to the highest temperature (typically around 475°F or 245°C). If using a grill, preheat it to a medium-high heat.

Skewer the Chicken:

If using skewers, thread the marinated chicken pieces onto them.

Cook in the Tandoor (Oven or Grill):

If using an oven, place the skewers on a wire rack set over a baking tray to catch any drippings. Bake for about 20-25 minutes or until the chicken is fully cooked and has a charred appearance.
If using a grill, place the skewers directly on the grill grates. Grill for about 15-20 minutes, turning occasionally, until the chicken is cooked through.

Baste with Oil: