Tandoori Chicken with Roti

INDIA (Darjeeling)

Spiced and Charred Chicken with Flatbread

SUBMITTED BY

Pranita

Pranita’s dinner choice for me is certainly one I will be making again! Indian Tandoori Chicken with Roti is a classic dish that brings the authentic taste of Indian cuisine to your plate. This flavorful dish features succulent, spice-marinated chicken cooked in a traditional clay oven (tandoor) or on a grill, giving it a smoky, charred texture. The chicken is marinated in a rich blend of yogurt, ginger, garlic, lemon juice, and aromatic spices like cumin, coriander, turmeric, and garam masala, ensuring deep flavors with every bite.

Paired with soft, whole-wheat roti, this dish makes for a satisfying and comforting meal. The roti perfectly complements the juicy chicken, allowing you to scoop up every bit of the delicious marinade and spices. Served with fresh mint chutney, sliced onions, and a squeeze of lemon, Tandoori Chicken with Roti is a dish loved for its bold flavors and rich textures.

Whether you’re hosting a barbecue, preparing a quick dinner, or craving Indian flavors, Tandoori Chicken with Roti is a must-try. It’s easy to make, bursting with taste, and perfect for any occasion. Try it today and experience the magic of Indian spices!

Tandoori Chicken with Roti

Ingredients
  

For the tandoori chicken

  • 4-6 boneless, skinless chicken thighs
  • 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
  • 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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