Easy and Authentic Tandoori Chicken Meal at Home

joshuaweissman.com

T's kitchen

subheading: Naan:

½ cup (112g) warm water (95 degrees Fahrenheit)

2 tablespoons (25g) sugar

2.5 teaspoons (9g) instant yeast

½ cup (112g) full fat yogurt

3 tablespoons (45g) vegetable oil

1.5 teaspoons (11g) fine sea salt

2.5 cups (380g) bread flour

¼ cup (60g) ghee, melted

3 cloves (21g) garlic, finely chopped

1 tablespoon (3g) finely chopped cilantro

subheading: Fragrant Rice:

1 cup (200g) aged basmati rice, rinsed

1 tablespoon (15g) ghee

1 cup water (225g)

½ teaspoon fine sea salt to taste

subheading: Raita:

½ cup (70g) plain full fat yogurt

½ seedless (30g) english cucumber, finely diced

2 tablespoons (5g) finely chopped fresh cilantro

¼ teaspoon (<1g) ground coriander

½ teaspoon (<1g) ground cumin

Salt to taste

Zest and juice (6g,zest) (90g, juice) of 1 lemon

subheading: Chutney:

1 bunch (80g) cilantro

1 cup (15g) mint

2 serrano (20g) chilies

1 teaspoon (1g) ground fennel

Juice of ½ (30g) lime

2 tablespoons (25g) roasted peanuts

3 cloves (21g) garlic

¼ inch (5g) knob ginger, peeled

Salt to taste

subheading: Tandoori Chicken:

1.5 cups (336g) full fat greek yogurt

1 inch (23g) knob ginger, grated

½ teaspoon (<1g) finely ground black pepper

5 cloves(35g) garlic grated

1 tablespoon (15g) lemon juice

2 teaspoons (8g) coriander powder

1.5 teaspoons (13g) garam masala powder

2 tablespoon (34g) kashmiri chili powder

1.5 tablespoon (32g) kosher salt

2 tablespoons (25g) red food coloring

2 tablespoons (30g) paprika

1.5 teaspoons (9g) cumin powder

½ cup vegetable oil

2 pounds (900g) chicken leg quarters, skinned

subheading: To serve:

2 nice round shallots, thinly sliced and washed

2 lemons, cut into wedges or cheeks

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