Recipe of Quick Tandoori Chicken 🍗 🌶 🥵 🔥

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The ingredients needed to make Tandoori Chicken 🍗 🌶 🥵 🔥:

1. Prepare Equipment
2. Take 1 big ziploc bag
3. Take Immersion blender or food processor
4. Get Bbq or campfire
5. Make ready Chicken
6. Prepare 6 boneless chicken thigs
7. Take Curry Paste
8. Prepare 3 tbsp cooking oil
9. Take 1 clove garlic, chopped
10. Get 1/4 onion, chopped
11. Make ready 1 tbsp or more of turmeric, powder
12. Prepare Yoghurt Mixture
13. Make ready 2 cups yoghurt
14. Prepare 1 tsp salt
15. Make ready 3 cloves garlic, chopped
16. Get 1/2 onion, chopped
17. Take 3 inches ginger root, chopped
18. Get 1 The cooled curry paste you made in step
19. Make ready Red Ingredients
20. Prepare 2-10 red scotch bonnet peppers, chopped
21. Take 2-10 red chilli peppers, chopped
22. Prepare 2 + tbsp paprika, powder
23. Prepare 2 + drops of red food color
24. Prepare Chilli flakes

Tandoori chicken originated from the Mughlai cuisine & is one of the most popular chicken appetizers that stole the hearts of many across the globe. This Baked Tandoori Chicken features healthy and delicious Indian flavors you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal! Authentic flavours, my Tandoori Chicken is made in the oven with accessible ingredients.

Instructions to make Tandoori Chicken 🍗 🌶 🥵 🔥:

1. Make the curry paste by heating oil on medium heat in a small pan, and adding the Curry Paste ingredients. As it heats up, stir it so everything gets covered in yellow, and let it cook for 2-3 mins until the onions and garlic are soft. Remove from heat, transfer to a bowl and cool in the freezer. It should be really dark yellow, and doesn’t taste good… but it smells like curry!
2. Make the Yoghurt Mixture by putting the Yoghurt Mixture Ingredients and the cooled Curry Paste in the blender. Blend it until it’s smooth. It should look like yellow yoghurt. It should taste extremely intense. You’re going to lose a lot of flavour as it transfers to the chicken, so make it stronger by adding more of any of the Yoghurt Mixture ingredients, except more yoghurt. Leave it in the blender.
3. Make it Red, by adding the red ingredients to the Yoghurt Mixture, in the blender. Start small.. add a couple peppers, a couple drops of juice or dye, and/or a bit of paprika, and blend it up, and see how it looks/tastes. Repeat this over and over, noticing how it’s going from yellow to orange to dark orange, to red. Wow - it really does take a lot to make it red! You don’t need to take it all the way to red, just remember that there will be a substantial flavour/spice loss, so more is okay.
4. Chop the chicken thighs into 3 (or don’t) and place them in the bag. Now pour Red Yoghurt Mixture over the chicken. Close the ziploc bag, squeezing out all the air as you do it. Air bubbles = baad. Once it’s closed, massage the Red Yoghurt Mixture into the chicken for a minute or so, making sure every bit of the chicken is coated. It should look like a package of marinating chicken that you might buy somewhere.
5. Put the bag of chicken in the fridge. Each day, make sure the seal on the bag is still good, then -without opening the bag- move the chicken pieces around and massage again, making sure that flavour is going to make it into every possible bite, from every possible angle. For optimal results, wait about 4 days.
6. When you want some, heat up the bbq and put some on the grill. Wait until the girls is hot enough to hear a sizzle sound when you put the chicken on the grill. You can cook it on high (500+ degrees) for a short amount of time (about 3 mins per side) or on low (200 degrees) for a long amount of time (10-15 mins per side).
7. Eat… finally

Made from scratch, baked in your oven and perfect for a weeknight meal! Authentic flavours, my Tandoori Chicken is made in the oven with accessible ingredients. There's no denying that one of the reasons why we love Tandoori chicken is the signature smokey chargrilled flavour that can only be achieved in a clay tandoor built to withhold fierce charcoal heat. Learn the recipe for Pakistani tandoori roast chicken for a lovely meal today. This low-fat curried chicken is packed full of flavour.

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