I never truly understood the magic of tandoori chicken until a friend invited me to a vibrant street food festival last summer. The air was thick with spices, and the sizzling sound of marinated chicken on open flames was a melody in itself. Now, every time I make this recipe, it’s like a mini celebration of those flavors—bold, tangy, and just the right amount of smoky.
Steps
- Prepare the Marinade: Combine Greek yogurt, ginger garlic paste, garam masala, Kashmiri red chili powder, black pepper, coriander powder, cumin powder, salt, turmeric, kasuri methi, lemon juice, and oil in a bowl. Mix well and adjust the salt and spices to your liking. Ensure the marinade is thick for better adherence to the chicken.
- Marinate the Chicken: Pat the chicken dry with paper towels and make deep slits on each piece. Coat the chicken thoroughly with the prepared marinade. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate.
- Oven Roasting: Preheat your oven to 470°F (240°C). Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken on the rack, ensuring they are not touching. Roast for 12 to 15 minutes, then baste with leftover marinade or chili oil, flip, and roast for another 12 to 15 minutes. Move to the top rack and broil for 3 to 4 minutes for a charred finish.
- Stovetop Grilling: Heat oil in a skillet over medium heat. Cook the chicken for 3 to 4 minutes on each side, applying marinade as you turn them. Continue cooking until the chicken is fully cooked and an instant-read thermometer registers 165°F (75°C). Optionally, brush with chili oil for added spice.
- Smoking for Flavor: If desired, hold a piece of wood coal over a flame until red-hot. Place in a heat-resistant cup, pour a small amount of ghee or oil over it to create smoke, and cover the chicken with foil or a lid for 5 to 7 minutes.
- Serving: Brush the cooked chicken with drippings or melted butter to keep it moist. Garnish with coriander leaves and serve with cilantro or mint chutney, along with onion slices and lemon wedges. For a complete meal, pair with turmeric rice or cucumber raita.
Ingredients
- ¾ kg (1.5 lbs.) skinless chicken thighs or legs
- ½ cup Greek yogurt (hung curd)
- 1 tablespoon ginger garlic paste (or ¾ tablespoon each, grated)
- 1 teaspoon garam masala (adjust to taste)
- 1 to 2 teaspoons Kashmiri red chili powder (or paprika, adjust for heat level)
- ¼ teaspoon crushed black pepper
- 1½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon sea salt (or ¼ teaspoon each of sea salt and black salt/kala namak)
- ¼ teaspoon turmeric (optional)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon lemon juice (or 1 teaspoon dried mango powder/amchur or ½ teaspoon chaat masala)
- 1½ tablespoon oil (neutral oil like avocado, grapeseed, or refined coconut oil, or mustard oil)
- 1 tablespoon chopped coriander leaves for garnish
- 1 teaspoon Kashmiri red chili powder
- 1 to 2 tablespoons oil (neutral oil or mustard oil)
Nutritional Values
Calories | 1504
—|—
Fat | 112g
Saturated Fat | 24g
Trans Fat | 0.8g
Polyunsaturated Fat | 28g
Monounsaturated Fat | 56g
Cholesterol | 388mg
Sodium | 1056mg
Potassium | 1220mg
Carbohydrates | 8g
Fiber | 2g
Sugar | 4g
Protein | 108g
Vitamin A | 1960IU
Vitamin C | 16mg
Calcium | 188mg
Iron | 4mg
FAQ
- Can I make Tandoori Chicken without a tandoor?
- Yes, you can prepare Tandoori Chicken using various methods such as an oven, stovetop griddle, air fryer, or even over direct fire. Each method provides a unique way to achieve the desired smoky flavor and tenderness.
- How do I achieve a smoky flavor in Tandoori Chicken without a traditional tandoor?
- To infuse a smoky aroma into your Tandoori Chicken, you can use a simple technique by smoking the grilled chicken with a red hot wood coal or cooking it over direct fire for a few minutes towards the end of the cooking process.
- What are the essential ingredients for Tandoori Chicken marinade?
- Key ingredients for the marinade include Greek yogurt (or hung curd), ginger garlic paste, garam masala, Kashmiri red chili powder, coriander and cumin powders, turmeric, kasuri methi (dried fenugreek leaves), lemon juice, and oil. These ingredients help tenderize and flavor the chicken.
- How long should I marinate the chicken for optimal flavor?
- For the best results, marinate the chicken for a minimum of 6 hours or overnight in the refrigerator. This allows the flavors to penetrate deeply, making the chicken tender and flavorful.
- Can I use chicken breasts for Tandoori Chicken?
- While traditional Tandoori Chicken recipes often use bone-in cuts like thighs and drumsticks, chicken breasts can also be used. Just ensure they are well-marinated and cooked carefully to prevent drying out.
Tips
- Marinate Overnight for Best Flavor: Ensure that the chicken is marinated for at least 6 hours, but overnight is ideal. This allows the flavors to deeply penetrate the meat, resulting in tender and flavorful tandoori chicken.
- Use Thick Yogurt for the Marinade: Opt for thick, strained yogurt like Greek yogurt or prepare your own hung curd. A thick marinade clings better to the chicken, enhancing flavor retention and ensuring the chicken stays moist during cooking.
- Achieve Smoky Flavor Without a Tandoor: You can replicate the authentic smoky aroma by using a piece of red-hot wood coal. Place it in a small bowl inside your cooking vessel, then drizzle with ghee or oil to create smoke. Cover immediately and let the smoke infuse the chicken for a few minutes.
- Monitor Cooking Time and Temperature: Use an instant-read thermometer to ensure the chicken is cooked through, ideally reaching an internal temperature of 165°F (75°C). Adjust cooking times based on your oven or cooking method for perfectly cooked chicken.
Equipment
- Instant-read thermometer – To ensure the chicken is cooked through to the correct temperature.
- Wired rack – Useful for roasting the chicken in the oven and achieving even cooking.
- Baking tray with foil – While many might have a baking tray, using foil for easy cleanup is recommended.
- Griddle or skillet – For stovetop cooking if you don’t have one already.
- Outdoor grill – If you opt for grilling the chicken outside and don’t already have a grill.
- Air fryer – If you choose to use this method for cooking the chicken and don’t own one yet.
- Tongs – For handling hot items, especially if smoking the chicken with wood coal.
- Steel or disposable aluminum cup – For the smoking process if you choose to add a smoky flavor using wood coal.
