What to Serve with Tandoori Chicken
Restaurants serve it up best, with Mint Raita, sliced onion (and sometimes cucumber), lemon/lime and Imli chutney (quick recipe below). Best paired with Naan, but Basmati Rice also works. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I find that while restaurants have the Tandoor/grill advantage, their Tandoori Chicken often lacks actual flavor. Instead, they compensate with loads of red chili powder. This recipe, with its luscious marinade and high-heat cooking, mimics that smoky taste while bringing in flavor depth and dimension. More BBQ Favorites: Seekh Kabab, Chapli Kabab, Fish Tikka Tip – I’ve found that you’ll need to light the charcoal chunk, especially if using a briquette, for a longer than you think you need to. Not cooking it long enough will give a raw charcoal scent instead of the smoky scent that we want.
Store the raw, marinated chicken in the freezer until your ready to cook. Allow to thaw to room temperature, then proceed with the recipe. You can also cook and store in the freezer, like you would other Kababs, for up to 2 months.
2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt
