Tandoori Chicken

1/2 kg chicken (or 500 to 700 grams)
1/2 cup greek yogurt (or hung curd)
3/4+tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder
1/4 tsp pepper powder
1 tsp coriander powder (or daniya powder)
1/4 tsp salt (taste marinade & add more)
1/4 tsp Turmeric (or haldi)
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp lemon juice
1 1/2 tbsp oil (preferably mustard oil)

For grilling:
1 tbsp oil

For color:
1 tsp red chili powder
1 to 2 tbsp oil (preferably mustard oil)

Marinade for tandoori chicken:

To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.

Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.

Pour oil and lemon juice as well.

Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.

Make deep gashes over the chicken and add it to the bowl.

Marinate the chicken well into the gashes.

Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.

How to make tandoori chicken:

For the stove method, please follow the step by step instructions after the recipe card. Preheat the oven at 240 C for at least 15 mins.

Place a foil on a oven tray to collect the drippings.

Then keep a greased wire rack on the tray.

Place the chicken pieces over the wire rack.

Grill the chicken for about 15 mins.

For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.

After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.

Flip the chicken to the other side and baste the red chili oil or marinade.

Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.

The last 5 mins, you can move the entire tray with wire rack to the top most rack. This gives the charred effect. You can also burn a char coal piece and place it in a small cup. Keep that in the chicken tray. Cover with a large utensil. Allow it to smoke for 5 to 7 mins.

Brush the dripping all over the chicken. This keeps the chicken moist.

Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Leave a Reply