Tandoori Chicken Recipe 

Tandoori Chicken at its best! This easy recipe helps you incredible tender, juicy, moist and outrageously delicious Tandoori Chicken. This mind-blowing way of Chicken is immensely popular in the popular in the Indian restaurants & is known as Tandoori Murgha. it is eaten with Cilantro Chutney. or Mint Chuteny. Indian food lovers keeps going back to the restaurants time and again, not knowing is the simplest that can be made at home.

In the post I share how to make the best Tandoori Chicken in numerous ways – using an over, on stovetop Griddle, air fryer and on direct fire. If you are new to dish you may be wondering.

What is Tandoori Chicken?

tandoori Chicken is a popular Indian dish where marinated chicken is grilled to perfection in a Tandoori Chicken, a cylindrical clay oven. As first step chicken is marinated overnight with various spices, herbs and yogurt.

This marinated helps to tenderize, spice and flavor up the chicken. it is later grilled in a Tandoor. Traditionally the heat for a tandoori Chicken is generated by wood fire or charcoal. As the food cooks in this clay oven, the juices drip on to the hot charcoal and release a smoky flavor.

The resulting char grilled chicken is the best – tender and juicy with bursting flavors.

Sources say Tandoori Chicken dates back to the Mughal period. while other say it was invented at Moti Mahal, Peshawar by Kundan Lal Gujral, before the partition of India . However it is beyond the scope of this post so let us enjoy making this amazing dish at home. “Master the Art of Tandoori Chicken: A Flavorful Homemade Delight”

wondering how to make Tandoori chicken without having a tandoor?

Any Kind of heat source is good enough to grill/roast the chicken – an oven, stovetop, air fryer or direct fire . We are going to roast the chicken to perfection in one of these ways.

How do we infuse the sm0ky aroma onto the Tandoori Chicken chicken?

It is simpler than you think, you can infuse the smoke flavor either by smoking the grilled chicken with a red hot wood coal or cook it over direct fire for a few minutes towards the end.

more Chicken Recipe

Chicken Tikka Masala 

Butter Chicken 

Easy Chicken Kebab 

Chicken Tikka Kebab 

Chicken Shawarama

Tandoori Chicken

How to Make Tandoori Chicken (Stepwise Photos)

Prepare Marinade

1. Greek yogurt also known as hung curd is the key ingredient used in the marinated. it is nothing but curd that has been strained of all the whey/liquid. if you do not have Greek yogurt, please check this Link to make hung curd. to a mixing blow, add the following ingredients:

• 1/2 cup Greek yogurt (hung curd)
• 1 tablespoon Ginger garlic paste ( or grated in equal quantities)
• 1 teaspoon garam masala
• 1/4 teaspoon red chili powder (Kashmiri or any low heat chili)
• 1 teaspoon coriander powder (powder)
• 1/4 teaspoon salt (taste marinade & add more)
• 1/4 teaspoon turmeric (haldi)
• 1 teaspoon kasuri methi (dried fenugreek leaves)

2. Add 1 tablespoon Lemon juice. Be careful not to add a lot. use as required depending on how sour your yogurt is .

3. pour 1 1/2 tablespoon oil as will in India, mustard oil is used for a unique flavor. if you want you many use it or any other cooking oil as per your preference.

4. Mix well and taste the marinade. Add any ingredient needed to suit your taste like salt and chili powder The marinade has to be thick as shown in the picture and should not be runny. A runny marinade will let out moisture to the pan and the chicken won’t hold the spice well.

photo

5. Pat dry the chicken with kitchen tissues. You can use 1/2 to 3/4 kg (1.1 to 1.5 lbs) chicken thighs or legs. Next make deep slits into the chicken.

6. Marinated the Tandoori chicken well. Cover and refrigerate for at least 6 hours to over night. Do not reduce the time as the chicken will not get cooked and turn tender. You can keep this as long as 48 hours in the refrigerator.

7. To make the chili oil for a spice version, mix together 1 tsp red chili powder with 1 to 2 tbsps oil.

Roast Tandoori Chicken

8. Roast in oven– Preheat the oven to 470 F – 240 C for at least 15 to 20 mins. Prepare a baking tray with a foil for easy cleanup. Place a wired rack over it, spray/grease oil on the rack. Place the prepared chicken (with a thick marinade) over the wired rack. Bake for 12 to 15 mins, baste with chili oil/ melted butter and turn the chicken to the other side. check at 12 mins mark.

Bake for another 12 to 15 mins, followed by 2 to 3 mins of boiling if required. Adjust the timing as needed depending on the size of your chicken and oven. if your oven does not have a broil mode, move the rack to the top most level and roast until slightly charred for 3 mins.

To check if the Tandoori chicken is cooked through – an instant- read thermometer inserter into the thickest part should red 165 to 170 F (75 C).

stovetop method – Grilling in pan

9. Heat a pan/ skillet. Spread 1 to 2 tbsps oil.

10. When the oil tu rns hot, place the chicken on the skillet/pan. Regulate the heat to medium.

11. After 3 to 4 minutes turn the pieces. Apply the marinade and turn them after 3 to 4 mins.

photo

12. Meanwhile add red chili powder to a small bowl. Mix it with the oil. This is optional. Smear that to the tandoor Chicken.

photo