I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.

This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.

Why this recipe is so good and how else can you use it.

This authentic Tandoori Chicken recipe came to me many years ago from Indian friends who wrote it down on a simple piece of paper long before cell phones and social media. Over the years I have made it countless times and have never found a better version.

The yogurt marinade gently tenderizes the meat while the spices create the deep flavor and beautiful color that make Tandoori Chicken so memorable. The result is chicken that practically melts in your mouth.

While it is wonderful on its own fresh from the grill, this marinade is equally good with lamb chops. In fact, some of the best baby lamb chops I have ever made started with this recipe.

Many Indian restaurants prepare Chicken Tikka Masala using pieces of Tandoori Chicken simmered in a rich tomato-based sauce. If you are looking for the perfect foundation for Homemade Chicken Tikka Masala, this is where to start.

This is a perfect way to prepare the chicken to make Homemade Chicken Tikka Masala Recipe

Ingredients:

1 lb. boneless Chicken Breast, cut into large cubes

1 tsp. crushed fresh Ginger

5 tsp crushed Garlic

1 Tbsp of fresh Coriander, chopped

Juice of one Lemon

1 tsp Salt

1 tsp. Cayenne Pepper

1 tsp. Turmeric

Freshly ground Black Pepper

1 tsp. Dhania Zeera (available at any Indian market)

1 tsp. Garam Masala (available at any Indian market)

2 Tbsp. Heavy Cream

2 Tbsp. Yogurt

Preparation:

Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.

Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).