Tandoori Chicken
Tandoori Chicken is a popular Indian dish known for its vibrant color and rich flavors, traditionally cooked in a Tandoor (clay oven). The chicken is marinated in a mixture of yogurt and spices, giving it a unique taste and tenderness. Here's a recipe to make Tandoori Chicken at home:
Associated Brands:
BUB, Rajah Spices
Associated products:
Spice Tins, Spice Tin Bundles, Spice Box
Ingredients:
- 1 kg chicken (skinless, cut into large pieces)
- 1 cup yoghurt (thick and plain)
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri red chili powder (for color and mild heat)
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 2 tablespoons mustard oil (or vegetable oil)
- Red food colouring (optional, for traditional color)
Method:
1. Preparation:
Make deep slashes on the chicken pieces to allow the marinade to penetrate deeply.
In a bowl, mix the yoghurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper, and salt. If using, add a few drops of red food colouring to achieve the characteristic bright red hue.
2. Marinate:
Heat the mustard oil to smoking point, then cool it slightly. Stir it into the marinade mix. This step helps to bring a smoky flavour to the dish.
Apply the marinade thoroughly over the chicken pieces, ensuring the mixture gets into the slashes and under the skin.
Cover and refrigerate for at least 3 hours, preferably overnight, to let the chicken absorb the flavors.
3. Cooking:
Preheat your oven to 200°C (390°F). Place the chicken pieces on a wire rack over a baking tray to catch drips. This setup allows air circulation to mimic the tandoor effect.
Cook for about 20-30 minutes. For the best results, turn the chicken pieces halfway through the cooking time and baste with a little oil or butter.
If you have a grill, you can grill the chicken over medium coals, turning and basting regularly, until cooked through and slightly charred on the outside.
4. Serving:
Once done, let the chicken rest for a few minutes.
Garnish with fresh coriander leaves and lemon slices. Serve hot with slices of onion, cucumber, and mint chutney on the side.
Notes:
The key to authentic Tandoori Chicken is the marination time; the longer, the better. The traditional red colour comes from Kashmiri red chili powder, which offers colour without adding too much heat. The optional food colouring can enhance this. Cooking at a high temperature helps to replicate the crisp exterior and juicy interior characteristic of tandoor cooking.
Enjoy your homemade Tandoori Chicken, a classic dish loved for its tantalizing flavours and smoky aroma!
