Indian Tandoori Chicken Recipe

Soy yogurt: A dairy-free yogurt alternative that provides a creamy base for the marinade.

Lemon juice: Adds a tangy flavor that helps tenderize the tofu.

Ground cumin: A warm, earthy spice that is essential in Indian cooking.

Paprika: Adds a mild sweetness and vibrant color to the dish.

Ground turmeric: Provides a deep yellow color and a slightly bitter, earthy flavor.

Ground coriander: Offers a citrusy, slightly sweet flavor that complements the other spices.

Ground cayenne pepper: Adds heat and spiciness to the marinade.

Ground black pepper: Enhances the overall flavor with a mild heat.

Minced garlic: Adds a pungent, savory flavor to the marinade.

Minced ginger: Provides a warm, spicy, and slightly sweet flavor.

Tofu: A plant-based protein that absorbs the flavors of the marinade.

Salt: Enhances the overall flavor of the dish.

To achieve a more authentic tandoori flavor, consider using a cast iron skillet instead of a baking sheet. Preheat the skillet in the oven and then add the marinated tofu cubes. The cast iron will help achieve a nice char and enhance the smoky flavor, mimicking the traditional tandoor oven cooking method.

• soy yogurt - Substitute with coconut yogurt: Coconut yogurt provides a creamy texture and slight tanginess similar to soy yogurt, making it a great vegan alternative.

• tofu - Substitute with seitan: Seitan has a chewy texture that closely mimics the texture of chicken, making it an excellent substitute for tofu in this recipe.

• Allow the tandoori tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled tofu to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The tandoori tofu will stay fresh for up to 4 days.
• For longer storage, place the tofu in a single layer on a baking sheet lined with parchment paper and freeze until solid. This prevents the cubes from sticking together.
• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tandoori tofu on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or vegetable oil.
  3. Place the leftover tandoori tofu in the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until hot.

• Microwave Method:

  1. Place the tandoori tofu in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes.
  4. Stir and check the temperature, then heat in 30-second intervals until warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the tandoori tofu in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the tandoori tofu in the basket.
  3. Cover and steam for about 5-7 minutes until heated through.

• Mixing bowl: Use this to combine the soy yogurt, lemon juice, and spices to create the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly to ensure an even distribution of flavors.

• Knife: Essential for cutting the tofu into cubes and mincing the garlic and ginger.

• Cutting board: Provides a safe and stable surface for cutting the tofu, garlic, and ginger.

• Measuring spoons: Use these to measure out the spices and lemon juice accurately.

• Baking sheet: Place the marinated tofu cubes on this for baking.

• Parchment paper: Line the baking sheet with this to prevent the tofu from sticking and to make cleanup easier.

• Oven: Preheat and use this to bake the marinated tofu to perfection.

• Tongs: Handy for turning the tofu cubes halfway through the baking process to ensure even cooking.

• Timer: Set this to keep track of the marinating and baking times.

Prepare the marinade in advance: Mix the soy yogurt, lemon juice, and spices the night before to save time on the day of cooking.

Use pre-pressed tofu: Buy pre-pressed tofu to skip the pressing step and reduce preparation time.

Marinate overnight: Let the tofu marinate overnight for deeper flavor and quicker cooking the next day.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Batch cooking: Double the recipe and store extra portions for quick meals later in the week.