Tandoori Chicken
Tandoori chicken is a popular dish originating from the Indian subcontinent, known for its bold and flavorful spices. In this blog post, we will go over all you need to know to make the perfect tandoori chicken, including the best part of chicken to use, the history of the dish, some chef's tips, and frequently asked questions.
About this Tandoori Chicken Recipe:
Tandoori chicken is a dish made by marinating chicken in a mixture of yogurt, lemon juice, and a blend of spices, and then cooking it in a tandoor oven. The result is a tender, juicy chicken with a flavorful and slightly charred crust.
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| Restaurant Style Tandoori Chicken |
History of this Recipe:
Tandoori chicken has its origins in the Indian subcontinent, where it has been a popular dish for centuries. The origins of tandoori chicken are somewhat disputed, but it is believed to have originated in the Punjab region of India or Pakistan. The dish became popular in the United Kingdom in the 1960s and has since spread to other parts of the world. Tandoors, the traditional clay ovens used to cook the dish, have been used in the region for thousands of years. The dish became popular in the United Kingdom in the 1960s and has since spread to other parts of the world. it is now enjoyed all over the world.
Ingredients for Tandoori Chicken
- Large size chicken leg pieces: 4
Ingredients for first marinade:
- Lemon juice: 1 Tablespoon
- Salt: 1-1/2 Teaspoon
- Red chilli powder: 1 Teaspoon
- Ginger garlic paste: 2 Teaspoon
Ingredients for second marinade:
- Yogurt: 2 Tablespoon
- Cumin powder: 1 Teaspoon
- Coriander powder: 1-1/2 Teaspoon
- Tandoori Masala/ garam Masala: 1 Tablespoon
- Red food colour (optional): 1/4 Teaspoon
Directions for making Restaurant Style Tandoori Chicken
For making restaurant style Tandoori Chicken we will marinate the chicken twice. The step by step process of making this recipe is described here
First of all take four large size leg pieces and apply deep cuts on both sides so that meat won't be raw and as well as will be juicy. Take a side.
Preparation of first marinade:
Take a bowl and add lemon juice, salt, red chilli powder and ginger garlic paste.
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| First marinade preparation |
Mix all the ingredients to make first marinade mixture.
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| First meritnade |
Marinating chicken first time
Apply first meritnation mixture on chicken pieces very well. Insert mixture in deep cuts with the help of fingers.
The first marination is very important to make the chicken tasty and juicy because the salt in it cooks the chicken inside and the addition of red chillies does not make the chicken tasteless inside.
After marinating the chicken, refrigerate it for at least four hours so that the salt and red chilli can do their job well, but if you don't have much time, leave it for at least one hour at room temperature.
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| Apply first meritnade on chicken pieces |
Preparation of second marinade
Take a bowl and add yogurt, cumin powder, coriander powder, tandoori Masala, and red food colour.
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| Preparation of second marinade |
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| Second meritnade |
You can use store bought or our homemade commercial Tandoori Masala Powder. If you don't have tandoori masala powder; don't worry just add ground garam Masala Powder. Red food colour gives Tandoori Chicken red bright look but if you don't want to add, go ahead, it is completely optional.
Marinating chicken second time
Apply second marinade on chicken pieces very well and insert marinade in cuts with the help of fingers.
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| Applying second marinade |
Apply marinade from all sides of chicken pieces evenly until all meat surface is covered nicely.
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| Second marination |
Now wrap the chicken pieces with cling sheet and rest at least for 4 hours. For better results and taste it will be advised you to rest the chicken overnight in refrigerator.
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| Resting chicken for overnight |
Let's cook
Prepare your grill.
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| Grill is ready |
Now shake of excess marinade from the chicken and place the pieces on the grill.
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| placing and cooking chicken |
Turn the chicken so it is charred on all sides.
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| turning chicken pieces |
Cook the chicken on the grill turning and basting with oil often for 20-25 minutes.
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| grilling chicken |
Let it rest for at least 5 minutes before serving.
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| tandoori chicken |
Bake in the oven
Bake in preheated oven at 180 C for 30 to 40 minutes.
The Best Part of Chicken for this Recipe:
The best part of chicken for tandoori chicken is the bone-in, skin-on chicken legs and thighs. The bones add flavor to the dish and the skin helps to keep the chicken moist while it cooks. However, you can also use chicken breasts or wings, but keep in mind that they will cook faster and may not be as moist.
Chef's Advices for this Recipe:
When marinating the chicken, make sure to use full-fat yogurt for the best flavor and texture.
Don't be afraid to play around with the spices in the marinade to suit your own taste.
If you don't have a tandoor oven, you can also cook the chicken in a grill or oven. Just make sure to cook it at a high temperature and keep an eye on it to prevent burning.
FAQs for this Recipe:
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for tandoori chicken, but keep in mind that it will cook faster and may not be as moist.
Can I use a store-bought tandoori chicken marinade?
Yes, you can use a store-bought marinade, but keep in mind that it may not have the same level of flavor as a homemade marinade.
How long should I marinate the chicken?
The chicken should be marinated for at least 4 hours, but overnight is even better for the best flavor.
Overall, Tandoori chicken is a delicious and flavorful dish that is sure to impress. With the right marinade and cooking technique, you can make this dish in the comfort of your own home. Give it a try and let us know how it turns out
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