Tandoori chicken

Choose a young chicken for cooking (its meat is juicier and tastier). The chicken is processed and cleaned off the skin for pickling, and the meatiest pieces of the carcass are selected.

The marinade is prepared based on yogurt (sometimes kefir), to which various spices are added. And the set of herbs can be different, but the most used are cardamom, cloves, ginger root, nutmeg, cinnamon, bay leaf, garlic, cumin, coriander, black, and chili pepper, turmeric. It is better to grind spices in a mortar immediately before using. Their aroma will last much longer. To give the dish a rich red color, add more chili pepper (which will also make it hotter).

And so that the dish does not turn out to be too spicy and acquires a beautiful orange hue, you can add turmeric. In addition to its excellent taste, it also has a medicinal effect (it has long been believed that turmeric can cleanse the body). But you should be careful because although turmeric is a natural dye, it can still cause an allergic reaction.