Cook: Traditional Tandoori Chicken

112 grams of water

25 grams of sugar

9 grams of instant yeast

112 grams of full-fat yogurt

45 grams of vegetable oil

11 grams of fine sea salt

380 grams of bread flour

1/4 cup or 60 grams of ghee

3 cloves of garlic

1 tablespoon or 3 grams of cilantro

1 cup or 200 grams of aged basmati rice

1 tablespoon or 15 grams of ghee

1.5 cups or 336 grams of full-fat yogurt

1-inch knob or 23 grams of grated ginger

5 cloves of garlic

1 tablespoon or 15 grams of lemon juice

2 teaspoons or 8 grams of coriander powder

1.5 teaspoons or 13 grams of garam masala powder

1.5 teaspoons or 9 grams of cumin powder

2 tablespoons or 34 grams of Kashmiri chili powder

2 tablespoons or 40 grams of kosher salt

1/2 teaspoon of red food coloring

2 tablespoons or 30 grams of paprika

4 chicken leg quarters

Ingredients