Desserts
Tandoori Chicken with Green Chutney
I baked the chicken at 450°F for about 50 minutes. You can also grill it at 350°F for 15-20 minutes per side or until the chicken is fully cooked through.
Traditionally, tandoori chicken is made in a clay oven (tandoor), which is where the name comes from, but at home, we don’t have a clay oven, so to give the aroma of the same burnt flavor, I heated up a coal over the gas stove and then placed it on an onion peel or a small bowl. Once the chicken is fully cooked, I put the coal in the middle of the dish and then drizzled a teaspoon of oil on it. Immediately, cover the dish with foil paper and let the smoke do its work.
After 5 minutes, remove the foil paper and discard the coal properly.
Add a handful of cilantro, 1 green chili (deseed if you want it less spicy), 1 tsp of cumin seeds, 1/2 tsp of salt, and 1/4 cup of yogurt in a blender and mix to make a paste. Now transfer this to a bowl and add another 1/4 cup of yogurt. Mix it well, and the green chutney is ready.
Any leftover chicken makes the perfect lunch the next day. Turn it into a wrap or make a sandwich; it will also taste amazing with some fresh green salad. You can keep it in the refrigerator for up to 3 to 4 days or freeze it for up to a month. Warm it up before using.
My favorite way of serving this absolutely delicious chicken is with some rice, naan, green chutney, onion slices, and some lemon or lime on the side. If you are on a diet, then skip the carbs and add a salad to enjoy this delicious tandoori chicken.
