Authentic Tandoori Chicken Meal
ID: f982243c...
A complete, show-stopping Indian feast featuring deeply marinated, smoky tandoori chicken leg quarters. Served alongside freshly slapped garlic naan, toasted basmati rice, refreshing cucumber raita, and a vibrant green chutney.
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🍳 Cooking Flow
Make the naan dough, let it rise, divide, and roll into flatbreads. → Whisk the raita and blend the green chutney, then keep them chilled. → Wash, toast, and cook the basmati rice in a rice cooker. → De-skin the chicken, toss in the spiced yogurt marinade, and let sit overnight. → Cook the naan (in a tandoor or cast-iron skillet) and roast the chicken (in a tandoor or via grill pan + oven) until charred and juicy.
Cooking Steps
Brief Cooking Order
Make the naan dough, let it rise, divide, and roll into flatbreads. → Whisk the raita and blend the green chutney, then keep them chilled. → Wash, toast, and cook the basmati rice in a rice cooker. → De-skin the chicken, toss in the spiced yogurt marinade, and let sit overnight. → Cook the naan (in a tandoor or cast-iron skillet) and roast the chicken (in a tandoor or via grill pan + oven) until charred and juicy.
Introduction
A complete, show-stopping Indian feast featuring deeply marinated, smoky tandoori chicken leg quarters. Served alongside freshly slapped garlic naan, toasted basmati rice, refreshing cucumber raita, and a vibrant green chutney.
Step 1
Prepare the naan dough: Dissolve sugar and instant yeast in warm water (95°F/35°C). Whisk in full-fat yogurt, vegetable oil, and sea salt. Add bread flour and mix by hand in a large bowl until a rough dough forms.
Step 2
Knead the dough for about 3 minutes until smooth and extensible. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise at room temp for 1 hour (or in the fridge overnight).
Step 3
Punch down the dough, divide into 8 equal pieces (approx. 87g each), shape into balls, and rest under a damp towel for 5 minutes. Roll each out into 8-inch circles. Separate with wax paper.
Step 4
Make the garlic butter: Melt 1/4 cup (60g) of ghee in a saucepan to 200°F (93°C). Add 3 finely chopped garlic cloves, let cool slightly, and stir in 1 tbsp (3g) of finely chopped cilantro.
Step 5
Cook the naan: If using a tandoor, stretch the naan over a gaddi (naan pillow) and slap it onto the inside wall. Cook until puffed and beautifully charred, then pull it out. Alternatively, cook in a super hot cast-iron skillet for 30-40 seconds on one side, flip, and cook for 30 seconds. Brush immediately with garlic butter.
Ingredients List
Important Notes
Using a tandoor yields unmatched smoky flavor and char, but a scorching cast iron skillet (for naan) and a grill pan finished in the oven (for chicken) are excellent home kitchen alternatives.
Kashmiri chili powder is crucial for the signature red color and mild, smoky heat. Use red food coloring if you want the classic bright restaurant-style look.
Make sure to completely remove the chicken skin so the marinade penetrates deeply into the meat.
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