How do the Indian restaurants make tandoori chicken?
You can still use the powder from the store (many Indians at home do just that), but I would mix it with yogurt. Lemon juice is nice too, but definitely use some yogurt. Marinate the chicken; a large plastic bag is useful because you can put the chicken in and the marinade and evenly distribute it, turning the bag over occasionally. Especially with chicken breasts, you can get good results if you marinate for as little as a few hours, but over night will be tastier. My aunt uses chicken with the bones still in, because the bones give some flavor to the meat while it’s cooking (this is true for any cooking, not just tandoori chicken). When you bake it, elevate it using a baking rack; this will keep it dry and out of the juices. The best way to serve it is with some naan, sliced fresh onion, sliced fresh tomatoes and cucumber, chopped cilantro, and wedges of lemon for squeezing over. Note about something someone else said: there are many Muslims who are Indian, not Bengali. My family inc
