The Yoghurt Marinade
The secret to the tender meat is a long soak in a mixture of yoghurt and spices like cumin, ginger, and turmeric. The lactic acid in the yoghurt breaks down the proteins, ensuring the chicken stays juicy despite the high heat of the oven. A weak version is often dry and stringy because it hasn't been marinated long enough.
The Clay Oven Heat
Cooking at temperatures up to 480 degrees Celsius, the tandoor seals in the juices instantly. The result is a beautiful char on the skin while the inside remains moist. It is traditionally served with a wedge of lime and raw onion rings to provide a sharp, fresh contrast to the deep, smoky spices. Always squeeze the lime over it for that extra zing.
Quick answers
- Why is the chicken red?
- The colour comes from Kashmiri chillies or food colouring. Despite the red look, it is usually only mildly spicy.
- Is it healthy?
- Compared to many fried dishes, tandoori chicken is a healthier option as it is roasted and most of the fat drips off during the cooking process.