Ayam Tandoori (Classic)
Hidangan tradisional · Indian
Classic Ayam Tandoori, marinated in yogurt and a blend of aromatic spices, then traditionally cooked in a tandoor oven for a smoky, charred finish. This recipe focuses on authentic flavors and techniques.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Whole chicken1.5 kg
- Full-fat yogurt1 cup
- Ginger-garlic paste2 tbsp
- Lemon juice2 tbsp
- Tandoori masala3 tbsp
- Kashmiri red chili powder1 tbsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Garam masala1 tsp
- Saltto taste
- Vegetable oil2 tbsp
- Fresh mint leavesfor garnish
- Lemon wedgesfor garnish
Langkah
- 1
Prepare the chicken: Clean and pat dry the whole chicken. Make deep slits on the chicken pieces to allow marinade to penetrate.
- 2
Make the marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, Kashmiri red chili powder, turmeric, cumin, coriander, garam masala, salt, and vegetable oil. Mix well.
- 3
Marinate the chicken: Coat the chicken thoroughly with the marinade, ensuring it gets into the slits. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 4
Cook the chicken: Preheat oven to 200°C (400°F). Place the marinated chicken on a baking rack over a baking sheet. Roast for 45-60 minutes, basting with any accumulated juices every 15 minutes, until cooked through and slightly charred.
- 5
Alternatively, cook in a tandoor or under a broiler, turning frequently, until cooked and charred.
- 6
Rest and serve: Let the chicken rest for 10 minutes before serving. Garnish with fresh mint leaves and lemon wedges.
