Cooked - Tandoori Chicken

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tandoori Chicken

1.0

⅛ teaspoon saffron powder (or ¼ teaspoon saffron threads (see Note))

1 tablespoon boiling water

4 skinless chicken thighs

4 skinless chicken legs

¾ teaspoon coarse salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

½ teaspoon paprika ((I used pimento d'Espelette))

½ teaspoon turmeric

1 to 1 ½ teaspoons chilli powder (depending on how hot you want it)

10 turns fresh ground black pepper

1 cup whole milk plain yogurt

Juice of one fresh lime

1 tablespoon finely-minced fresh ginger

2 cloves garlic (peeled and finely minced)

Soak the saffron in the boiling water for five minutes. Meanwhile, with a sharp knife, score the chicken flesh deeply, each piece slashed three times. Put in a large zip-top freezer bag.
Add all the remaining ingredients to the bag, including the saffron (and the water) and express out most of the air, then seal the top. Massage the bag to mix the ingredients and coat the chicken pieces.
Refrigerate the chicken overnight.
Remove the chicken pieces from the marinade and fry the pieces with the thick marinade clinging to them, in a hot oiled grill pan until dark on one side. Flip and fry until darkened on the other side.
Slip a knife in the meat and make sure the chicken is cooked through. If not, add a bit of water to the pan to loosen any caramelized bits, and place in a 350F (180C) oven for about 10 minutes, or until cooked through.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 78 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...