PREP TIME:10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME:40 MINUTES
INGREDIENTS (1 CUP = 240ML)
• ½ kg chicken (or 500 to 700 grams)
• ½ cup of greek yogurt (or hung curd)
• ¾ tablespoon of ginger garlic paste
• 1 tablespoon of coriander powder (or daniya powder)
• ¼ tablespoon of salt (taste marinade & add more)
• ¼ tablespoon of Turmeric (or haldi)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon of garam masala
• 1 tablespoon of red chilli powder
• ¼ tablespoon of pepper powder
• 1 tablespoon of lemon juice
• 1½ tablespoon of oil (preferably mustard oil)
• 1 tablespoon oil
• 1 tablespoon red chili powder
• 1 to 2 tablespoon oil (preferably mustard oil)
INSTRUCTIONS HOW TO COOK
Marinade for tandoori chicken
Let us start first 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, salt, turmeric, kasuri methi, pepper powder ,red chili 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 as per your taste.
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 6.5 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 15-20 minutes.
For spicy version mix together 1 tablespoon red chili powder with 1 tablespoon oil.
After 15-20 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 it.
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 with your friends and family. Serve with onion and lemon wedges.
NUTRITION (estimation only)
Calories: 540kcal | Carbohydrates: 3g | Potassium: 413mg | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 5.8mg | Calcium: 68mg | Iron: 2mg | Protein: 32g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 360mg