Right now we are working on our tandoori style chicken as a part of our butter chicken recipe. We have one whole chicken that has been broken down into 8-12 serving pieces and skinned. You can also use any variety of chicken parts that you like such as only legs, or only thighs, but I prefer the whole chicken. You can also buy the chicken already disassembled and skinless to make the job a little easier if you want to save a little bit of time but today I did it myself, I just did it before starting this step of the recipe. Tandoori chicken can also be enjoyed as is once cooked, but we are using it for our butter chicken today. There are some other ingredients and steps that I will go over with you in the following text.
- 1 whole chicken or whichever parts of the chicken you desire
- 1 half of a cup of plain yogurt
- 4 tablespoons of vegetable oil
- 2 tablespoons of fresh lemon juice
- 4 cloves of garlic, peeled
- 2 tablespoons of peeled, coarsely chopped, fresh ginger
- Ground cumin
- Garam masala spice blend
To start off we need to take a sharp knife and trim the chicken of excess fat. Then what we need to do is take our sharp knife and cut small slits into the chicken pieces, going along the grain. Make them about a half inch deep and one inch apart. Doing this helps the marinade to penetrate into the chicken really well. Now we can get started on our marinade. In a blender add in one half of a cup of plain yogurt. Next add in 4 tablespoons of vegetable oil, two tablespoons of fresh lemon juice, some salt, and four peeled cloves of garlic. Then add in two tablespoons of peeled, coarsely chopped fresh ginger. Now we can add in our spices. Add in our ground cumin, our paprika, and our garam masala spice blend. Blend all of these ingredients up until they are nice and smooth.
You can blend on whatever setting seems to fit the job as long as there are no chunks and the marinade has full flavor distribution. When your marinade is nice and smooth we can then use it for our chicken. You will need a large bowl and some tongs. Using your tongs, place the pieces of skinless chicken into your bowl trying not to overlap so the marinade will cover all pieces well enough once added. Add in the marinade and try not to waste any. Use a spoon to help scoop out any extra from your blender. Next you can use your tongs to turn and flip our chicken pieces around in the marinade making sure they are all evenly covered in it. Make sure you’ve gotten the marinade in along the slices we made in the chicken earlier. This will really help get the flavor of the marinade through the chicken wonderfully. For best results, let this marinade in the refrigerator for up to 24 hours. Make sure to take it out at least 30 minutes before cooking it to allow it to come to room temperature. This step is complete. When 24 hours has passed your chicken will be ready to continue with the next set of steps.