Here is a better version
Being from India I experiment with restaurant recipe until I get the results I am looking for. Here is how I make tandoori chicken and it comes out juicy and flavorful everytime. It's not bland.
Boneless skinless chicken (no skin in Tandoori chicken). You can use any kind you like
1 cup of plain yogurt
juice of 1 lemon
1 tbsp of ginger paste
1 heaping pinch of red food color
Spice mixture: Here is how to make it. Dry roast 1 tbsp of cumin seeds, 1 tbsp of corrainder seeds and 2 dried arabol chillies and then powder them in a coffee grinder.
Add 2 heaping tbsp of this spice mixture to the yogurt
1/4 cup of freshly chopped cilantro
1/4 ccup of freshly chopped mint
2 tsps of salt
Marinate the chicken in this mixture overnight (especially if you are using leg or thigh peices or a whole chicken, if it's breast meat you are using you should marinate it for atleast 3 hours)
Remove the chicken from the marinade and place it on a large plate and grill on an outdoor or indoor grill. I like to pour the left over marinade in a saucepan and just cook it until it's nice and thick and then pour it over the grilled chicken before serving it.
Also traditional tandoori chicken is served with sweet onion slices that are grilled until they are caramalized and a squeeze of lime wedge.
Try it this way and see if you still think it's bland.
Being from India I experiment with restaurant recipe until I get the results I am looking for. Here is how I make tandoori chicken and it comes out juicy and flavorful everytime. It's not bland.
Boneless skinless chicken (no skin in Tandoori chicken). You can use any kind you like
1 cup of plain yogurt
juice of 1 lemon
1 tbsp of ginger paste
1 heaping pinch of red food color
Spice mixture: Here is how to make it. Dry roast 1 tbsp of cumin seeds, 1 tbsp of corrainder seeds and 2 dried arabol chillies and then powder them in a coffee grinder.
Add 2 heaping tbsp of this spice mixture to the yogurt
1/4 cup of freshly chopped cilantro
1/4 ccup of freshly chopped mint
2 tsps of salt
Marinate the chicken in this mixture overnight (especially if you are using leg or thigh peices or a whole chicken, if it's breast meat you are using you should marinate it for atleast 3 hours)
Remove the chicken from the marinade and place it on a large plate and grill on an outdoor or indoor grill. I like to pour the left over marinade in a saucepan and just cook it until it's nice and thick and then pour it over the grilled chicken before serving it.
Also traditional tandoori chicken is served with sweet onion slices that are grilled until they are caramalized and a squeeze of lime wedge.
Try it this way and see if you still think it's bland.