Tandoori chicken gets its name from the bell-shaped tandoor clay oven. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.
The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.
Now, you don’t need a tandoor oven to make tandoori chicken. You ...
There are no similar dishes.Add Similar Dish