Authentic Pakistani Tandoori Chicken Recipe With Vegetables
This authentic Pakistani tandoori chicken recipe is stuffed with delicious spices and aromatics. It's juicy and tender, just like tandoori dishes can be.
Servings: 4 people
Calories: 220kcal
Equipment
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Sharp knife
- Zip-lock bags or airtight container
- Large frying pan or pot
- Tongs
Ingredients
Ingredients for the marinade
- 1/2 cup double cream yogurt
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons ground anardana (pomegranate seeds)
- 1 tablespoon Chaat Masala powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground allspice
- 1 teaspoon carom seeds
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
Ingredients for the tandoori chicken
- 2 pounds of chicken, any cut that you'd like
- 2 tablespoons of vegetable oil, for frying
- 1 large onion, sliced
- 2 green chilis, deseeded and chopped
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 2 green bell peppers, deseeded and sliced
- 2 medium tomatoes
Instructions
- Make your tandoori chicken marinadeTo start, whisk together all of the marinade ingredients. Keep mixing until you have a uniform mixture. The yogurt and oil may take some time to mix well, but don't stop until they are merged.1/2 cup double cream yogurt, 1/4 cup lemon juice, freshly squeezed, 2 tablespoons ground anardana (pomegranate seeds), 1 tablespoon Chaat Masala powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon ground allspice, 1 teaspoon carom seeds, 1 teaspoon fine salt, 1 teaspoon ground black pepper
- Marinate your chickenMake sure your chicken is completely clean and pat it dry.Then, make incisions across the surface of the chicken, measuring roughly 2-inches in length. The slices don't have to be as deep as the bone, but they do need to make a noticeable indent.Next, add the chicken inside a ziplock bag. Add the marinade and seal the bag tightly. Make sure you remove as much air as you can and that the entire piece of chicken is coated.Once the chicken is prepared in its marinade, you can leave them inside the fridge for 4-5 hours.2 pounds of chicken, any cut that you'd like
- Cook your chickenAfter your chicken has been marinated, it is time to begin cooking it. To start, heat the vegetable oil over medium heat. Then, add the marinated chicken into the pan and allow it to cook for 7 minutes on each side.After the first side is finished cooking (while the second side is busy cooking), add the onions, garlic, and ginger. Allow them to cook for 3 minutes. Then, add the remaining vegetables and marinade.Allow the mixture to cook for another 15 minutes or until the chicken is finished and the marinade is thickened.2 pounds of chicken, any cut that you'd like, 2 tablespoons of vegetable oil, for frying, 1 large onion, sliced, 2 green chilis, deseeded and chopped, 2 teaspoons garlic paste, 1 teaspoon ginger paste, 2 green bell peppers, deseeded and sliced, 2 medium tomatoes
- ServeOnce your authentic Pakistani tandoori chicken recipe has finished cooking, you can remove it from the heat and serve it immediately.
Notes
If you cannot find ground pomegranate seeds, use 1 tablespoon of tamarind paste or 1 tablespoon of amchur powder. if you cannot find either of these, just add 1 tablespoon of lemon or lime juice instead.
And, if you cannot find carom seeds, have a look at this list of alternative options, Thyme or fennel is arguably the easiest to find.
You can also bake this Pakistani tandoori chicken. Place the marinated chicken along with the remaining ingredients in a roasting pan. Then, bake the chicken for 30-40 minutes at 360ºF (180ºC).
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 5g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 400mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g