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This marinates the meat in two stages, first in a simple ginger garlic and lemon juice mixture, then in the full spiced yogurt marinade, which is the traditional double marination technique used to build deeper, more complex flavor than a single step could achieve. A touch of Kashmiri red chili powder, valued for its deep red color rather than intense heat, gives this marinade its signature vibrant hue without making it overwhelmingly spicy.
Per serving
100kcal
Calories
4g
Protein
Prep Time
25 min
Cook Time
0 min
Servings
6 people
Difficulty
medium
4g
Carbs
7g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a bowl, combine the ginger garlic paste, lemon juice, and a pinch of salt.
Rub this mixture over the chicken pieces, making small cuts in the flesh to help it penetrate, and let sit for 20 minutes.
In a separate large bowl, whisk the yogurt until smooth.
Add the Kashmiri red chili powder, garam masala, ground cumin, ground coriander, turmeric, and mustard oil.
Whisk until well combined.
Add the pre-marinated chicken to the spiced yogurt mixture, tossing well to coat every piece thoroughly.
Cover and refrigerate for at least 4 hours, or ideally overnight.
Thread the chicken onto skewers and grill, broil, or cook in a tandoor until charred and cooked through.
Marinate in Two Stages: First tenderizing with ginger garlic and lemon juice, then coating in the full spiced yogurt, is the traditional technique that builds deeper flavor than a single step marinade. Use Kashmiri Red Chili Powder: It's prized for its deep red color rather than intense heat, giving tandoori dishes their signature vibrant hue without excessive spiciness. Make Small Cuts in the Chicken: This helps the marinade penetrate deeper into the meat rather than just coating the surface.
It's a mild variety of chili powder prized for its deep, vibrant red color rather than intense heat, which is what gives tandoori chicken its signature bright color without making the dish overly spicy.
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