Red Tandoori Chicken Recipe by Ma Spices

Introduction

If you’re a fan of Tandoori Chicken and crave a version with a fiery and authentic twist, you’re in for a treat. Our Red Tandoori Chicken recipe is a culinary masterpiece, combining the magic of traditional tandoori cooking with a vibrant and spicy red marinade. In this blog, we’ll guide you through the process of creating the best Red Tandoori Chicken, packed with unforgettable flavors.

Ingredients for Red Tandoori Chicken

For the Marinade:

500g chicken (preferably boneless and skinless)
1 cup plain yogurt
2 tablespoons Ma Spices Red Tandoori chicken Paste
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
Salt to taste
2 tablespoons red chili powder

For Cooking:

Skewers (metal or bamboo, soaked in water)
Cooking oil for basting
Sliced onions, lemon wedges, and fresh coriander for garnish

Red Tandoori Chicken Recipe Step-by-Step Guide

Start by making deep cuts or gashes in the chicken to allow the marinade to penetrate effectively and ensure even cooking.

In a mixing bowl, prepare the marinade by combining plain yogurt, Tandoori Masala, ginger-garlic paste, lemon juice, turmeric powder, salt, and red chili powder. Mix until you have a smooth, fiery-red marinade.

Add the chicken pieces to the marinade, making sure they are generously coated. Cover the bowl and let the chicken marinate for at least 2-3 hours, with overnight marination recommended for an explosion of flavors.

Preheat your grill or oven to the highest temperature (around 230°C or 450°F). If you’re using bamboo skewers, soak them in water for approximately 30 minutes to prevent charring.

Thread the marinated chicken pieces onto the skewers, ensuring some space between each piece for uniform cooking.

Place the skewers on the grill or in the oven and cook for about 15-20 minutes. During cooking, baste the chicken with cooking oil to keep it juicy and infuse that irresistible smoky aroma.

Keep a watchful eye on the chicken, turning the skewers as necessary to ensure even cooking. Your Red Tandoori Chicken is ready when it’s beautifully browned and exhibits no pink juices.

Once the chicken is done, remove it from the skewers and allow it to rest for a few minutes.

Serving Tips and Conclusion

Give your Red Tandoori Chicken a final touch by garnishing it with sliced onions, lemon wedges, and fresh coriander for an explosion of color and taste. This delectable dish pairs wonderfully with naan, roti, or a refreshing green salad. For a taste sensation like no other, marinate the chicken overnight. In conclusion, the Ma Spices Red Tandoori Chicken recipe is your gateway to a spicy, flavorful night you won’t soon forget. Make this vibrant dish with the rich flavors of Ma Spices masala and impress your loved ones with an unforgettable culinary adventure.

 INGREDIENTS: GARLIC, GREEN CHILLIES, GINGER, PALMOLEIN OIL, VINEGAR, WATER, RED CHILLIES, BLACK PEPPER, AJINOMOTO, CORIANDER, DRY MANGO POWDER, CUMIN SEEDS, BAY LEAVES, CINNAMON, SCHEZWAN PEPPER, BLACK CARDAMOM.CARDAMOM, CLOVES, SALT. ACETIC ACID (E260), CITRIC ACID (E330), XANTHAN GUM (E415), SODIUM BENZOATE (E211), AND POTASSIUM SORBATE (E202).