Easy and Authentic Tandoori Chicken Meal At Home

Whisk in yogurt (½ cup), oil (3 Tbsp) and salt (1 ½ tsp) until evenly combined.

Add the flour (2 ½ cups) into a large bowl and pour in the liquid ingredients. Mix by hand until you get a rough dough. If all the flour is not incorporating into the dough, add 1 tablespoon of water at a time until the dough comes together.

Transfer the dough to a clean work surface and knead for 3 minutes, or until the dough is smooth. Roll the dough into a ball and place in a medium bowl that is lightly greased with cooking spray.

Cover the bowl with plastic wrap, and let rise at room temperature for one hour, or in the refrigerator overnight. The dough should be puffy and almost doubled in size.

Punch down the dough and divide into 8 even pieces, about 87g per piece of dough. Roll each piece of dough into a ball, cover with a clean kitchen towel and rest for 5 minutes.

Lightly flour a clean work surface with flour and roll each piece of dough into a circle that is approximately 0.125 inch. If the dough isn’t rolling easily, let rest 10 more minutes before trying again. Place the finished dough on a plate and top with a piece of wax paper. Continue rolling the remaining dough, making sure to place a piece of wax paper between each piece of dough.

In a small saucepan, melt the ghee (¼ cup) over low heat until it reaches a temperature of 200°F Cut off the heat and add the garlic (3 cloves). Once the ghee (¼ cup) cools slightly, add the cilantro (1 Tbsp).

To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600°F with the top being closer to 400°F. Stretch the naan dough over a gaddi (naan pillow) and firmly press it against the side of the tandoor. Cook approximately 10 seconds or until the naan puffs all over, browns on one side and cooks all the way through. Remove the naan from the side of the tandoor, and immediately brush with the garlic ghee. Repeat with the remaining pieces of naan. Keep warm by holding on a plate in the oven or covering in foil.

To make with a cast iron pan, heat a medium sized cast iron skillet on medium high heat. Once the pan is just about smoking, place a piece of naan dough on the skillet and cook for 30-40 seconds or until puffed and browning on the first side. Flip and cook for another 30 seconds or until browned on the second side. Immediately brush with garlic ghee and repeat with the remaining pieces of dough. Keep warm by holding on a plate in the oven or covering in foil.

Heat a medium-sized pan over medium heat and melt the ghee (1 Tbsp).

Add in the rice (1 cup) and season with salt (1 pinch). Stirring often, toast the rice (1 cup) for 5 minutes, or until the rice begins to turn a light golden brown.

Pour into a rice cooker with water (1 cup), close, and cook according to your rice cooker instructions.

Keep warm until ready to serve.

In a medium-sized bowl, add all the ingredients and stir together until combined. Salt to taste. Use immediately or store in an airtight container in the refrigerator for 2-3 days.

In a blender, add in all the ingredients. Blend on medium speed, adding water (1 cup) as needed until the liquid begins to vortex. Turn to high speed and blend until smooth.

Pour into a small bowl and season to taste with salt. Serve immediately or store in an airtight container for 2-3 days in the refrigerator.

In a large bowl, whisk together all the ingredients except the chicken (2 lb) until evenly combined. Add the chicken (2 lb) and use your hands to thoroughly coat the chicken in the marinade. Cover and refrigerate as long as possible for the most flavor, up to overnight.

To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600°F. with the top being closer to 400°F. Using a long, tandoor skewer, thread the chicken (2 lb) on the skewer down the thigh bone and out the drumstick. Repeat with all of the chicken, or as many as can fit in an even line on the skewer. Make a stopper by tying a piece of cooking twine to each end of the chicken. Put the skewer in the tandoor and roast for 15-20 minutes, rotating as needed to evenly brown and cook, until the chicken (2 lb) reaches an internal temperature of 165°F

To make on a grill or grill pan, heat over medium high until almost smoking. grease the grill with oil and sear the chicken (2 lb) for 2-3 minutes, or until browned and charred in spots.

Flip and sear the other side for another 2-3 minutes, or until browned and charred on the second side. If grilling, cover the grill with a lid and lower the heat; if cooking on a grill pan place the chicken (2 lb) on a sheet pan and place in 375°F oven. before serving.

Continue to cook for 8-10 minutes, or until the chicken (2 lb) has an internal temperature of 165°F.

Remove and let rest 5-10 minutes.

Place the raita and chutney in ramekins.

Unwrap the naan from the foil and plate.

Remove warm rice from the rice cooker and add to a bowl.

Add chicken to a platter and serve with the onion, lemon and cilantro. Serve.