Tandoori Chicken

 

If you're looking for a no artificial food coloring tandoori chicken your search stops here. Today I'm sharing an alternative method on achieving that vibrant red tandoori chicken recipe without any food coloring by using all naturally safe color by using beetroot. Worry not you won't taste any earthy flavor of beetroot in your chicken. Just grated beetroot extract the juice and marinate the chicken with it for the sexy red tandoori chicken without worrying of any harmful food coloring. It's natural, safe and absolutely beautiful.

You may opt to bake, grill in tandoori or even stovetop method to prepare this delicious tandoori and I prefer using my oven to grill my chicken. It's soft, juicy and scrumptious to serve your family and friends. Marination is the important step in preparing a good tandoori chicken. Allow the chicken ample of time to marinate for all the flavours to absorb in the chicken for a perfect grill. 

I made this tandoori chicken for our Saturday lunch as requested by my youngest Dandelion and served with Naan,mint chutney, cucumber raita,sliced onion and lemon wedges which is a must for a complete tandoori meal. 

Ingredients 

1 kg chicken thighs,deskinned and fat trimmed 

1st Marination

1 1/4 tbsp Kashmiri chilly powder

1 tbsp ginger garlic paste 

1 tbsp lemon juice 

Salt to taste 

2nd Marination

1 tbsp ginger garlic paste 

1/4 tsp beetroot powder

1 1/4 cup Greek yogurt 

1 tsp Kashmiri chilly powder 

1/2 cup vegetable oil 

1 tsp cumin powder

3/4 tsp black salt

1 tsp coriander powder 

1 tsp garam masala powder

Methods

Wash, cleaned and score the chicken using a sharp knife.

Add all the ingredients listed under 1st marination to the chicken and mix well to coat. 

Cover with lid and store in the fridge to marinate for an hour. 

In another large bowl add all the ingredients listed under 2nd marination and mix well. 

Remove chicken from refrigerator and add into the prepared 2nd marination. Mix well, cover with lid and store in the fridge to marinate at least 8 hours or overnight.

 Thaw the chicken for half an hour the next day. Preheat oven at 220' celcious and bake place the chicken on a tray lined with parchment paper. 

Bake for 25-30 minutes and change to broil and grill for 5 minutes.

Serve with Indian flat bread or Naan.