The Tandoori Chicken is cooked in a skillet or on the grill till it’s perfect golden brown after being marinated in a flavorful yoghurt marinade. It’s a simple Indian dinner chicken recipe that tastes precisely like the restaurant version and is brimmed with flavour! Additionally, this recipe is gluten-free, low in carbs, and has high amounts of protein. You can make incredibly tender, juicy, moist, and unbelievably delicious Tandoori Chicken using this simple method. It is consumed with mint or cilantro chutney.
| Recipe Name | Tandoori Chicken |
| Place of Origin | North Indian |
| Total Time Taken | 40 minutes |
| Preparation Time | 10 minutes |
Tandoori Chicken Recipe
Ingredients
- ½ kg chicken
- 1/4 tsp black pepper, crushed
- 1tsp corainder powder
- ¼ tsp salt
- ½ cup Greek yogurt
- ¾ tbsp ginger-garlic powder
- 1tsp garam masala
- 1tsp red chilli powder
- ¼ tsp turmeric
- 1tsp kasturi methi
- 1tbsp lemin juice
- 1½ tbsp oil
For grilling:
1tbsp oil
For colour:
1tsp degi mirch
1 to 2tbsp oil
Method
Step 1: Greek yoghurt should be added to a mixing dish. Add salt, turmeric, kasturi methi, pepper, coriander, ginger-garlic paste, and red chilli powder after that.
Step 2: Lemon juice and oil should also be added. Mix everything thoroughly. The marinade must not be dripping in consistency and must be thick. If necessary, taste it and add extra salt and red pepper flakes.
Step 3: The chicken should be given deep gashes before being added to the bowl.
Well into the gashes, marinate the chicken. Hours can pass while the cover is on. Step 4: Chicken won’t become juicy and tender if the marinating time is cut short. If cooking on a tawa, it may not cook properly.
Step 5: At least 15 to 20 minutes should pass during the oven’s maximum setting. There are 470 F to 240 C in the oven. To collect the drippings, place a sheet of foil on an oven tray.
Step 6: Once that is done, keep a greased wired rack on the tray. Over the wire rack, spread the pieces of chicken. 15 minutes or so on the grill with the chicken.
Step 7: Combine 1 tbsp oil and 1 tsp red chilli powder for a spicier variation.
Apply a red chilli basting to the chicken after 15 minutes of grilling. Additionally, you can brush the chicken with any leftover marinade.
Step 8: The chicken should be turned over and basted with the red chilli oil or marinade.
Grill the chicken for a further 6 to 10 minutes, or until it is well done. The timing will need to be adjusted because it is based on the size of the chicken pieces.
Step 9: Set the oven to broil for the final five minutes. Alternately, you can transfer the entire tray with the wire rack to the highest rack for the final five minutes. This produces the burned appearance.
Step 10: The chicken should be covered with the drip all over. This preserves the chicken’s moisture. You can also fire some charcoal and put it in a little cup. Remove the chicken tray from the oven, then add the cup of charcoal to the tray. Cover with a sizable dish or foil. Give it 5 to 7 minutes to smoke.
Step 11: The tandoori chicken served in restaurants is prepared. Along with onion and lemon wedges, serve with this cilantro chutney or mint chutney.
Tips to Enhance the Taste
- The addition of Kashmiri red chillies gives the chicken a very lovely colour without making it very hot and spicy.
- Using a sharp knife to make slices in the chicken pieces ensures that the marinade gets into every corner.
- Be careful while marinating the chicken in thick yoghurt. The spices will be guaranteed to stick to the pieces and not wash off as a result.
- For at least two to three hours, marinate the chicken. However, the flavours improve with additional marinating time. Make an effort to limit the overall marinating period to 24 hours.
Serving Ideas
Tandoori chicken, grilled, makes an excellent appetiser. Serve with onion rings and coriander mint chutney or mint yoghurt chutney. Don’t forget to include lime wedges, thinly sliced onions, and chaat masala. It complements any sort of Indian flatbread such as Roti, Naan, Tawa Paratha, Lachha Paratha, Roomali Roti, and others. If desired, serve the tandoori chicken over cooked basmati rice with cilantro and lemon wedges. Enjoy!
Nutritional Content in Tandoori Chicken
| Calories | 284 kcal |
| Fats | 10g |
| Carbs | 5g |
| Protein | 40g |
