Tandoori Chicken

Tandoori Chicken

Chicken is one of the best options in the non-vegetarian list of foods to make starters or appetizers for parties and functions. This is a lip-smacking recipe for tandoori chicken that you can prepare easily in an oven, grill, air fryer, or even on a stovetop.

What is Tandoori Chicken?

Tandoori chicken is a North Indian recipe where chicken pieces are marinated with yogurt, lemon juice, and spices, then grilled or roasted until fully cooked. The yogurt in the marinade helps keep the chicken tender after grilling, while lemon juice adds a tangy flavor. The spices enhance the aroma and taste of the dish.

Originally, tandoori chicken was cooked in tandoors or clay ovens. Since modern kitchens usually lack these facilities, we now grill the same chicken in an oven or on a stovetop. I marinated the chicken pieces and grilled them in my oven. I use a Philips oven, which is very convenient for me.

Choosing the Right Chicken Pieces

You can use any chicken pieces: bone-in, boneless, chicken breast, or drumsticks. The size of the pieces is up to you, but if they are larger, make slits using a sharp knife. This ensures the marinade fully penetrates the chicken for a more flavorful dish.

The chicken pieces need to be washed and cleaned properly. Afterward, they should be marinated and left to rest for 5 to 6 hours. The longer the marination time, the juicier and tastier the chicken will be. The grilling time depends on the size of the pieces, so adjust the temperature and cooking duration accordingly.

Best Accompaniments for Tandoori Chicken

Tandoori chicken pairs best with mint chutney or mayonnaise. You can prepare both accompaniments at home. This is an easy chicken recipe since there is no chopping of onions or tomatoes for gravy preparation. Once you try it, you’re bound to fall in love with this delicious dish. Do check out this recipe and share your valuable feedback!

Ingredients

Chicken, cut into small pieces – 300 g
Ginger garlic paste – 1 tablespoon
Yogurt – 3 tablespoons
Turmeric powder – 1/4 teaspoon
Kashmiri chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Pepper powder – 1/2 teaspoon
Garam masala – 1 teaspoon
Salt – 1/2 to 1 teaspoon (depending on your taste)
Lemon juice – 1 tablespoon
Oil – 2 tablespoons

Method of Preparation

Take a large mixing bowl and add yogurt.
Add ginger garlic paste, turmeric powder, Kashmiri chili powder, coriander powder, garam masala, pepper powder, and salt to the bowl.
Now, add 1 tablespoon of oil and lemon juice.
Mix everything well to make a thick marinade. Taste the marinade and adjust salt and pepper if needed.
Add the chicken pieces to the bowl, ensuring they are fully coated with the marinade.
Allow the marinated chicken to rest for 5 to 6 hours.
After marination, preheat the oven to 220°C for 10 minutes.
Place the chicken pieces on a foil-covered tray or on skewers.
If using a tray directly, brush it with 1 tablespoon of oil before placing the chicken.
Select grill mode in the oven and bake at 220°C for 45 minutes.
After 30 minutes, turn the chicken pieces to cook the other side.
Bake for another 15 minutes or until fully cooked. The cooking time depends on the size of the pieces and the oven temperature.
If the pieces are large, grill for 1 hour or more as needed.
For a smoky flavor, place a small bowl of burnt charcoal in the center of the tray, cover with foil or a large bowl, and let it sit undisturbed for 10-15 minutes.
Your tandoori chicken is ready to serve!