Tandoori Chicken. This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream). Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
It's just as good as what you'd get at an Indian restaurant and it's so easy to make!
Chicken thighs are soaked in a creamy, well spiced, yogurt based marinade and then cooked on the grill to get that traditional char.
Tandoori chicken originated from the Mughlai cuisine & is one of the most popular chicken appetizers that stole the hearts of many across the globe.
You can have Tandoori Chicken using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Tandoori Chicken
- You need 4 of Chicken leg pieces.
- Prepare 200 gm of Dahi /curd.
- Prepare 2 tbsp of Red chilli powder.
- Prepare as per taste of Salt.
- You need 1 tsp of Lemon juice.
- It's 1 tsp of jeera powder / cumin.
- You need 1 tsp of Garam masala powder.
- It's 4 tsp of Oil.
- Prepare A pinch of Red tandoori colour.
- Prepare 3 tsp of Tandoori masala.
- You need 1 tbsp of Kasturi methi.
- You need of For Dip.
- You need 1/2 cup of Mayonnaise.
- It's 2 tbsp of Schezwan chutney.
This recipe will give you the soft, juicy, flavorful and delicious grilled chicken with bursting flavors of spices & a unique smoky aroma. You can make this tandoori chicken in an oven & on stovetop. Mix all of the marinade ingredients together and pour over the chicken. This can be done up to a day in advance.
Tandoori Chicken instructions
- Hang the curd in a cloth for 1 hour to remove it's water..
- Take a bowl put red chilli powder + salt + oil (1tsp) + lemon juice mix well and apply on leg pieces and keep aside for 30 minutes..
- For second marination take hangcurd + red chilli powder (1tsp) + garam masala + zeera powder + red tandoori colour + kasturi methi + oil (1tsp) + tandoori masala and mix well..
- Apply the second marination on leg pieces and marinate for 1 hour in refrigerator..
- Preheat oven on 180° for 10 minutes.Then place the leg pieces in oven rack and grill untill chicken is tender and masala is completely cooked..
- Serve with dip and lemon pieces and thick onion slices..
- For Dip = Take mayonnaise (1/2cup) + schezwan chutney (2 tbsp) mix it very well your dip is ready..
Lift the chicken pieces onto a rack over a baking tray. Tandoori chicken is my favorite item at Indian buffets. How can anyone resist an all-you-can-eat spread of Indian food of Tandoori chicken, chicken tikka masala, butter chicken, naan, samosa and more?. In this post, I will teach you a homemade Tandoori chicken recipe which I learned from my friend Simply Reem who is a master Indian chef. This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen!