Tandoori Chicken

Tandoori chicken is another popular recipe in Indian restaurants. It is made in Tandoor. Tandoor is a cylindrical clay oven which is also used to prepare Naan. It gives the food nice smoky flavour as charcoal is used in this oven.

But we can easily make it at home in the oven or on a grill pan. We can’t get the smoky flavour, but it comes out juicy and delightful.

I have used whole chicken legs. For Tandoori marination, you will need yoghurt, ginger-garlic paste and ground spices. In the restaurant, they usually use red food colour in this marination, but you can substitute it for Kashmiri red chilli which is mild in taste but gives a nice bright red colour. If you don’t find Kashmiri red chilli can also use paprika.

The marination is very important to get delicious, nice Chicken Tandoori. During the marination, the spices riches deep inside, and it also helps tenderize the chicken. So, let it marinate at least overnight, but 12 to 24 hours is best to get the perfect result.

You can serve your Tandoori with Naan along with Raita (yoghurt sauce).

Instructions:

-Remove the skin and fat from the chicken legs. Cut deep slashes into the chicken (see the photo).

-In a large bowl, put the chicken pieces and add the lemon juice, salt, oil, yoghurt, ginger-garlic paste and all the spices. Mix very well each piece of chicken.

-Cover and let it marinate overnight or 24 hours in the fridge.

-Put a grill pan with little oil on high heat. When the oil is hot, add the chicken pieces and lower the heat to medium. Cover the pan with a lid.

-Let them cook 20 minutes approximately, uncover the pan and flip them over. Cover again and cook the other side for 20 minutes.

-When the pieces are well browned, remove them in a serving dish.

-Serve them hot with Naan bread and Raita (yoghurt sauce).

Related Basics:

• Ginger-Garlic paste
• Garam Masala
• Tandoori Masala

Tandoori Chicken

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marinating Time 8 hours hrs

Total Time 1 hour hr

Cuisine India

Servings 2

Calories 120 kcal

Ingredients

  

• 4 pieces of whole chicken legs (drumsticks and thighs)
• 2 tablespoons lemon juice
• 1 tablespoon oil for the marination
• 3 tablespoons ginger-garlic paste
• 4 tablespoons plain yoghurt
• Salt to taste
• 2 tablespoons oil for fry

Spices:

• 2 teaspoons garam masalas
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon ground black pepper
• 1-2 teaspoon Kashmiri red chilli powder or paprika

Instructions

 

• Remove the skin and fat from the chicken legs. Cut deep slashes into the chicken (see the photo).
• In a large bowl put the chicken pieces and add the lemon juice, salt, oil, yoghurt, ginger-garlic paste and all the spices. Mix very well each piece of chicken.
• Cover and let it marinate overnight or 24 hours in the fridge.
• Put a grill pan with little oil on high heat. When the oil is hot, add the chicken pieces and lower the heat to medium. Cover the pan with a lid.
• Let them cook 20 minutes approximately, uncover the pan and flip them over. Cover again and cook the other side for 20 minutes.
• When the pieces are well browned, remove them in a serving dish.
• Serve them hot with Naan bread and raita (yoghurt sauce).