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Tandoori Chicken with Roti

INDIA (Darjeeling)

Spiced and Charred Chicken with Flatbread

SUBMITTED BY

Pranita

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Pranita’s dinner choice for me is certainly one I will be making again!

Tandoori chicken and roti are two iconic staples of Indian cuisine that beautifully showcase the rich flavors and traditions of the region. Known for its vibrant spices and smoky flavor, tandoori chicken is a beloved dish enjoyed by many, while roti serves as the perfect accompaniment to soak up the delicious juices. Together, they create a satisfying meal that is both aromatic and flavorful.

What is Tandoori Chicken?

Tandoori chicken is a popular Indian dish made by marinating chicken pieces in a mixture of yogurt and spices before cooking them in a traditional clay oven called a tandoor. The marinade typically includes ingredients such as yogurt, lemon juice, garlic, ginger, and a blend of spices like cumin, coriander, paprika, and garam masala. This process not only tenderizes the chicken but also infuses it with a rich flavor and vibrant color.

Key Ingredients in Tandoori Chicken

  1. Chicken: Skinless chicken pieces, such as drumsticks or thighs, are commonly used.
  2. Yogurt: Acts as a tenderizer and provides creaminess to the marinade.
  3. Spices: A mix of spices, including garam masala, cumin, coriander, and turmeric, add depth and warmth.
  4. Lemon Juice: Adds acidity, enhancing the overall flavor of the dish.
  5. Ginger and Garlic: Freshly minced, these aromatics elevate the dish with their pungent flavor.

Preparation Method for Tandoori Chicken

  1. Marinate the Chicken: Combine yogurt, lemon juice, and spices in a bowl. Add the chicken pieces, ensuring they are thoroughly coated. Marinate for at least 2 hours or overnight for the best flavor.
  2. Preheat the Tandoor or Oven: If using a tandoor, prepare it for cooking. If using an oven, preheat to a high temperature (around 425°F or 220°C).
  3. Cook the Chicken: Place the marinated chicken on skewers and cook in the tandoor or on a baking tray in the oven until fully cooked and slightly charred.
  4. Serve Hot: Tandoori chicken is often garnished with fresh cilantro and served with lemon wedges and onion slices.

What is Roti?

Roti is a traditional Indian flatbread made from whole wheat flour (atta). It is a staple in Indian households and is typically cooked on a hot griddle (tava). Roti is unleavened, making it simple yet delicious, and it serves as an essential accompaniment to a variety of dishes, including curries and tandoori chicken.

Key Ingredients in Roti

  1. Whole Wheat Flour: The primary ingredient, providing fiber and nutrients.
  2. Water: Used to knead the dough.
  3. Salt: Adds flavor to the roti.

Preparation Method for Roti

  1. Make the Dough: In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead until you achieve a soft, pliable dough.
  2. Divide the Dough: Pinch off small portions of the dough and roll them into balls.
  3. Roll Out the Roti: Dust a flat surface with flour and roll each ball into a thin, round disc.
  4. Cook the Roti: Heat a tava or skillet over medium-high heat. Cook each roti for about 1-2 minutes on each side, until it puffs up and develops light brown spots.
  5. Serve Warm: Roti is best served warm, brushed with ghee or butter for extra flavor.

Enjoying Tandoori Chicken and Roti

Tandoori chicken and roti make for a satisfying meal. The smoky, spicy chicken pairs perfectly with the soft, warm roti, allowing you to scoop up the flavorful meat and juices. This combination is often enjoyed with sides like mint chutney or a fresh salad.

Tandoori chicken and roti are quintessential elements of Indian cuisine that highlight the vibrant flavors and culinary traditions of the region. Whether enjoyed at a family gathering or a restaurant, this delicious pairing promises a delightful dining experience. Embrace the rich flavors of tandoori chicken and the comforting texture of roti, and savor the essence of Indian cooking in every bite!

Tandoori Chicken with Roti

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Ingredients
  

For the tandoori chicken

  • 4-6 boneless, skinless chicken thighs
  • ⅓ cup plain yogurt
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 Tbsp Kashmiri red chili powder or any other mild red chili powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1½ tsp salt
  • 1 Tbsp dried fenugreek leaves
  • 1 Tbsp lemon juice
  • red food coloring optional

For the roti

  • 2 cups atta whole wheat flour plus ¼ cup for rolling
  • water as needed
  • ghee

Instructions
 

Make the chicken

  • Cut the chicken thighs into 1-2 in pieces. Place into a large bowl.
  • To the chicken, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, and salt. Place the dried fenugreek leaves on the palm of your hands and gently crush them rubbing the hands together. Add to the chicken.
  • Add lemon juice and a few drops of red food coloring (if using) and mix everything coating the chicken with the marinade. Allow the chicken to marinate for at least 20 minutes or you can also marinate in the refrigerator for up to 24 hours.
  • Preheat the air fryer to 350°F. Lightly spray the air fryer basket with cooking oil. Line the marinated chicken in the basket and spray with oil.
  • Air fry at 350°F for 15 minutes. Shake the basket halfway and lightly spray with oil.
  • Once the cooking cycle is completed check the internal temperature of the thickest piece and make sure it's at 165°F. You may continue to cook the chicken or add 1 to 2 minutes for charred marks but make sure not to overcook.

Make the roti

  • Take atta flour in a large bowl. Start adding water, little by little. As you add water, mix with your hands and bring the dough together. 
  • Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure. Fold the dough using your palms and knead again applying pressure with your knuckles. Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix. Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
  • Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.
  • After the dough has rested, give it a quick knead again. Divide the dough into 12 equal parts. Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
  • Sprinkle your work surface with more atta. Roll each ball thin until you have a 5 to 6 inch diameter circular roti.
  • Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa. Dust excess flour off the rolled roti and place it on the hot tawa. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.
  • Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame. The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
  • Apply ghee on the rotis immediately.
  • Serve warm rotis with the chicken and a side of cucumber raita.

Notes

Recipes inspired by Ministry of Curry and Cook With Manali
 
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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