How To Make Restaurant-style Tandoori Chicken At Home

Producer:  Priyanka Das  Editor: Aparna Singh

Ingredients

2 pounds chicken, cut into pieces 1 medium lemon, juiced 1 teaspoon salt 1 ¼ cups plain yogurt ½ medium onion, finely chopped 1 clove garlic, minced 2 teaspoons garam masala 1 teaspoon grated fresh ginger root 1 teaspoon cayenne pepper 1 teaspoon red and yellow food coloring (optional) 2 teaspoons finely chopped coriander 1 medium lemon, cut into wedges

Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish.

Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.

Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.

Apply yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).

When ready to cook, preheat a grill for medium-high heat and lightly oil the grate. Remove chicken from marinade.

Cook chicken on the preheated grill until no longer pink and the juices run clear.

Garnish with coriander and lemon wedges.

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