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Homemade Tandoori Chicken Feast Recipe
From joshuaweissman.com
Serves 4
| prepPreheat tandoor to 600°F / 315°C base, 400°F / 204°C top (if using tandoor), or preheat oven to 375°F / 191°C (if grilling in oven) | ||||||||
| 1/2 cup / 118 ml warm water (95°F / 35°C), plus more if needed | Whisk yeast mixture | Whisk in yogurt, oil & salt | Mix dough, knead 3 min | Rise at room temp 1 hr or overnight | Punch down, divide into 8 pieces, rest 5 min | Roll naan to 1/8-inch thick, rest if needed | Cook naan in cast iron 30-40 sec per side, brush with garlic ghee | Plate raita, chutney, naan, rice, chicken with onion, lemon & cilantro |
| 2 Tbsp / 25 g granulated sugar | ||||||||
| 2.5 tsp / 9 g instant yeast | ||||||||
| 1/2 cup / 112 g full fat yogurt | ||||||||
| 3 Tbsp / 45 g vegetable oil | ||||||||
| 1.5 tsp / 11 g fine sea salt | ||||||||
| 2.5 cups / 380 g bread flour | ||||||||
| Cooking spray | ||||||||
| Bench flour | ||||||||
| 1/4 cup / 60 g ghee | Melt ghee to 200°F / 93°C, add garlic & cilantro | |||||||
| 3 cloves / 21 g garlic, minced | ||||||||
| 1 Tbsp / 3 g finely chopped cilantro | ||||||||
| 1 cup / 200 g aged basmati rice, rinsed | Toast rice in ghee & salt 5 min until golden | Cook rice in rice cooker with water | ||||||
| 1 Tbsp / 15 g ghee | ||||||||
| Pinch of salt, to taste | ||||||||
| 1 cup / 235 ml water | ||||||||
| 1 cup / 140 g plain full fat yogurt | Combine raita ingredients, season with salt | |||||||
| 1 lemon, zested / 6 g | ||||||||
| 2 Tbsp / 5 g finely chopped fresh cilantro | ||||||||
| 1/2 seedless / 30 g English cucumber, finely diced | ||||||||
| 1/4 tsp / 0.5 g ground coriander | ||||||||
| 1/2 tsp / 0.5 g ground cumin | ||||||||
| 1 lemon, juiced / 90 g | ||||||||
| Salt, to taste | ||||||||
| 1 bunch / 80 g fresh cilantro leaves | Blend chutney until smooth, season with salt | |||||||
| 1 cup / 15 g mint leaves | ||||||||
| 3 cloves / 21 g garlic | ||||||||
| 2 Tbsp / 25 g roasted peanuts | ||||||||
| 2 serrano / 20 g chilies, roughly chopped | ||||||||
| 1/4-inch / 5 g knob ginger, peeled | ||||||||
| 1 tsp / 1 g ground fennel | ||||||||
| 1/2 lime, juiced / 30 g | ||||||||
| Salt, to taste | ||||||||
| 1.5 cups / 336 g full fat plain yogurt | Whisk tandoori marinade, coat chicken, refrigerate up to overnight | Sear chicken 2-3 min per side on grill or grill pan | Bake 375°F / 191°C, 8-10 min until 165°F / 74°C internal temp, rest 5-10 min | |||||
| 1-inch / 22 g knob ginger, peeled & grated | ||||||||
| 5 cloves / 35 g garlic, grated | ||||||||
| 1/2 tsp / 0.5 g finely ground black pepper | ||||||||
| 1 Tbsp / 15 g lemon juice | ||||||||
| 2 tsp / 8 g coriander powder | ||||||||
| 1.5 tsp / 13 g garam masala powder | ||||||||
| 1.5 tsp / 9 g cumin powder | ||||||||
| 2 Tbsp / 34 g Kashmiri chili powder | ||||||||
| 2 Tbsp / 40 g Kosher salt | ||||||||
| 1/2 tsp / 0.5 g red food coloring (optional) | ||||||||
| 2 Tbsp / 30 g paprika | ||||||||
| 1/2 cup / 120 ml vegetable oil | ||||||||
| 2 pounds / 900 g chicken leg quarters, skin removed | ||||||||
| Vegetable oil or cooking spray, if cooking on grill or grill pan | ||||||||
| 1 yellow onion, thinly sliced | ||||||||
| 2 lemons, cut into wedges or cheeks | ||||||||
| Fresh cilantro leaves | ||||||||
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