Tandoori Chicken
Tandoori Chicken is among the most famous dish of Indian cuisine all over the world and it has made tandoori cuisine famous worldwide. A trip to India is not complete without tasting this marvelous dish.
The spices and coloring gives the chicken a wonderful appearance and produce sensation in the mouth. The chicken is marinated in yogurt and seasoned with spices, and then baked in tandoor.
Tandoori chicken gets its name from the ovens called tandoor they are cooked in. A Tandoor is a cylindrical large drum like oven made from clay heated with charcoal or wood, they can reach a very high temperature this high temperature helps in cooking the surface of the meat very fast and hence sealing all the juices inside.
You probably do not have a tandoor but outdoor grill or the oven will roast the chicken as good as tandoor will do. The nicest thing about this dish is that it is easy to make and you can cook on the grill or in the oven anytime you feel the urge to eat some.
The spices and coloring gives the chicken a wonderful appearance and produce sensation in the mouth. The chicken is marinated in yogurt and seasoned with spices, and then baked in tandoor.
Tandoori chicken gets its name from the ovens called tandoor they are cooked in. A Tandoor is a cylindrical large drum like oven made from clay heated with charcoal or wood, they can reach a very high temperature this high temperature helps in cooking the surface of the meat very fast and hence sealing all the juices inside.
You probably do not have a tandoor but outdoor grill or the oven will roast the chicken as good as tandoor will do. The nicest thing about this dish is that it is easy to make and you can cook on the grill or in the oven anytime you feel the urge to eat some.
Ingredients for marinade:
2 Pounds chicken pieces of your choice
2 Tablespoons lemon juice
1 Cup plain hung thick yogurt (or thick Greek Style yogurt)
1 Tablespoon fresh grated ginger
1 Tablespoon minced garlic
1 Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Tablespoon of vegetable oil or melted Butter or ghee
2 Teaspoon kasoori methi (Dry Fenugreek leaves)-optional
1 Teaspoon red food color (optional)
1½ Teaspoon salt or to your taste
Ingredients for garnish:
Lemon slice
Slice 1 onion in rings
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2 Pounds chicken pieces of your choice
2 Tablespoons lemon juice
1 Cup plain hung thick yogurt (or thick Greek Style yogurt)
1 Tablespoon fresh grated ginger
1 Tablespoon minced garlic
1 Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Tablespoon of vegetable oil or melted Butter or ghee
2 Teaspoon kasoori methi (Dry Fenugreek leaves)-optional
1 Teaspoon red food color (optional)
1½ Teaspoon salt or to your taste
Ingredients for garnish:
Lemon slice
Slice 1 onion in rings
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Chicken Leg's and Thighs
Ingredients for garnish:
Sliced onions
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Lemon slice
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Ingredients for Chicken Marinade:
Yogurt
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Grated Ginger
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Minced Garlic
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Red chili powder
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Turmeric powder
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Garam masala
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Kasoori Methi
Red color (Optional)
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Melted Butter
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Salt
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Directions to marinate the chicken:
Tandoori chicken is usually made with skinless bone-in chicken pieces. The thick yogurt coating helps prevent the chicken meat from drying out, even without the protection of the fatty skin.
The chicken gets its characteristic red hue from either lots of fiery Chile or the addition of red food dye.We are not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade, or add sufficient amount of Kashmiri chili powder which is not hot to the marinade, the mixture will have the tandoori color.
1. Remove the skin from the chicken legs and thighs (You can also buy skinless
Chicken pieces)
2. Wash chicken thoroughly under running tap water and keep them in strainer so
that all the water drains out of the chicken otherwise marinade gets watery.
(If you do not want to wash the chicken then you may skip it)
Tandoori chicken is usually made with skinless bone-in chicken pieces. The thick yogurt coating helps prevent the chicken meat from drying out, even without the protection of the fatty skin.
The chicken gets its characteristic red hue from either lots of fiery Chile or the addition of red food dye.We are not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade, or add sufficient amount of Kashmiri chili powder which is not hot to the marinade, the mixture will have the tandoori color.
1. Remove the skin from the chicken legs and thighs (You can also buy skinless
Chicken pieces)
2. Wash chicken thoroughly under running tap water and keep them in strainer so
that all the water drains out of the chicken otherwise marinade gets watery.
(If you do not want to wash the chicken then you may skip it)
Chicken legs & thighs
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Pull the skin out of the Chicken pieces
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Trim the fat out of the chicken pieces
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Wash the chicken pieces well
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3. With a sharp knife prick the flesh of the chicken all over and make incisions on the pieces. This helps the marinade to go all the way inside the chicken. Place the chicken pieces in a plate.
Make incisions in chicken pieces
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Incision-ed chicken pieces
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4. In a large bowl, add yogurt, grated ginger, minced garlic, salt, red chili powder, turmeric powder, garam masala, kasoori methi, red color (opional), lemon juice and oil or melted butter or ghee and mix them together and make a smooth paste. Marinade should be thick not at dripping consisting.
Add Yogurt & marinade ingredients
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Add lemon juice
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Add melted butter
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Mix all the ingredients with yogurt
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5. Add chicken pieces in the marinade.
6. Pour marinade over chicken & cuts and mix it well with the marinade.
6. Pour marinade over chicken & cuts and mix it well with the marinade.
Add chicken pieces in marinade
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Pour marinade over chicken & cuts
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7. Cover the bowl and refrigerate for at least 8 to 10 hours in the marinade or as
long as you have time until you cook chicken. The longer the meat is left in
the marinade the better, yogurt act as a tenderizer.
long as you have time until you cook chicken. The longer the meat is left in
the marinade the better, yogurt act as a tenderizer.
Mix Chicken in marinade
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Cover the bowl
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Direction for grilling the chicken:
1. Thirty minutes before you are ready to cook, take the marinated chicken out
of the refrigerator and allow it to come to room temperature.
2. If using a charcoal grill, then light the charcoals and let them burn until there
is a white coating of ash on all the coals. If using a gas grill, preheat burners
on high, keep the lid close.
3. Keep some oil or melted butter in a small bowl and a basting brush aside.
1. Thirty minutes before you are ready to cook, take the marinated chicken out
of the refrigerator and allow it to come to room temperature.
2. If using a charcoal grill, then light the charcoals and let them burn until there
is a white coating of ash on all the coals. If using a gas grill, preheat burners
on high, keep the lid close.
3. Keep some oil or melted butter in a small bowl and a basting brush aside.
Melted Butter & basting brush
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Heat the Grill
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4. Once the grill becomes hot with a wire brush cleans the grill.
With a brush clean the grill
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Check if grill is hot
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5. Grease the grill grates. To grease the grill grates, lightly dip a wad of
paper towels in vegetable oil and, using tongs, carefully rub over the grates
several times until glossy and coated.
paper towels in vegetable oil and, using tongs, carefully rub over the grates
several times until glossy and coated.
Grease the grill
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Grill is hot and ready
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6. Place the marinated chicken on the grate of barbecue grill leaving some space
in between each piece.
in between each piece.
Place the marinated Chicken on hot grill
7. Close the cover of the grill.
Cover the lid and let the chicken cook
8. In about 5 to 6 minutes open the lid and check the Chicken.
9. With the brush apply some oil or butter over Chicken pieces and close the lid .
9. With the brush apply some oil or butter over Chicken pieces and close the lid .
Apply melted butter over chicken
Cover the lid of Barbecue and let the chicken cook
10. After 5 to 6 minutes check the chicken if bottom of chicken is cooked.
11. Once the bottom of the chicken pieces gets little brown turn them to other
side and let them cook,.
12. Apply the marinade and oil or melted butter to other side and cover the grill.
11. Once the bottom of the chicken pieces gets little brown turn them to other
side and let them cook,.
12. Apply the marinade and oil or melted butter to other side and cover the grill.
Turn the chicken to other side
Apply some marinade over chicken pieces
Apply melted butter over chicken pieces
Close the lid and let the chicken cook
13. Keep the lid closed as much as possible. Lift the lid only to apply marinade
and brush oil on the chicken in between. Keep a close enough eye out to
prevent burning. Chicken thighs and legs take longer to cook.
14. Turn the Chicken as often as needed to prevent burning and keep the grill
cover on so the Chicken cooks through quickly.
and brush oil on the chicken in between. Keep a close enough eye out to
prevent burning. Chicken thighs and legs take longer to cook.
14. Turn the Chicken as often as needed to prevent burning and keep the grill
cover on so the Chicken cooks through quickly.
15. Cook till the chicken become tender. To test insert a fork or a knife in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly. Do not overcook otherwise chicken become dry. Timing of cooking chicken varies because grill temperatures vary from grill to grill.
16. When chicken become tender take it off the grill and place it on a platter and allow barbecued chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.
17. Sprinkle lemon juice over sliced onions and serve grilled chicken with onions
along with Dhaniya chutney (coriander leave chutney) or Pudina chutney
(Mint leave chutney)
16. When chicken become tender take it off the grill and place it on a platter and allow barbecued chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.
17. Sprinkle lemon juice over sliced onions and serve grilled chicken with onions
along with Dhaniya chutney (coriander leave chutney) or Pudina chutney
(Mint leave chutney)
Chicken is cooked
Instead of grilling chicken on the Barbecue grill you can bake it in the oven
Directions for baking chicken in the oven:
You do not have grill or tandoor to roast the chicken, but do not get discourage you can bake chicken in the oven whenever you feel urge to eat it, it tastes as good as roasted on the grill.
1. Preheat the oven at 400 degree.
2. While oven is heating line the baking tray with a aluminum foil and place the
rack over it.
3. Apply melted butter or oil over the rack.
Line a tray and place the rack over it
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Apply melted butter over the rack
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4. Now carefully place the marinated chicken over the rack leaving some space in
between each piece. The rack helps in avoiding the contact of chicken with the
dripping juices released while cooking and keep chicken dry and crispy on the
surface.
between each piece. The rack helps in avoiding the contact of chicken with the
dripping juices released while cooking and keep chicken dry and crispy on the
surface.
Place marinated chicken over rack
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Place the tray in the oven
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5. Place the tray in the hot oven and bake it for 8 to 10 minutes, with the tongs
turn the chicken pieces to other side and with the spoon apply some
marinade and some oil or melted butter. Let the chicken bake then turn them
again and bake for another 8 to 10 minutes. Timing of cooking chicken varies
because oven temperatures vary from oven to oven.
6. Bake the chicken till it become tender. To test insert a fork or a knife in the
chicken, it should go in with ease and the juices should run clear. However,
the meat and juices nearest the bones might still be a little pink even though
the chicken is cooked thoroughly. Do not overcook otherwise chicken become
dry.
turn the chicken pieces to other side and with the spoon apply some
marinade and some oil or melted butter. Let the chicken bake then turn them
again and bake for another 8 to 10 minutes. Timing of cooking chicken varies
because oven temperatures vary from oven to oven.
6. Bake the chicken till it become tender. To test insert a fork or a knife in the
chicken, it should go in with ease and the juices should run clear. However,
the meat and juices nearest the bones might still be a little pink even though
the chicken is cooked thoroughly. Do not overcook otherwise chicken become
dry.
Chicken is baked in the oven
7. Once chicken become tender turn the oven on broil for few minutes so that top surface of chicken become little crisp, take the tray out from the oven and transfer it in to a plate or a platter.
8 Allow baked chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.
9. When ready to serve garnish baked chicken with onion rings, cilantro and lemon wedges and serve it with Dhaniya chutney (coriander leave chutney) or
Pudina chutney (Mint leave chutney)
8 Allow baked chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.
9. When ready to serve garnish baked chicken with onion rings, cilantro and lemon wedges and serve it with Dhaniya chutney (coriander leave chutney) or
Pudina chutney (Mint leave chutney)
If you have Tandoor then you can roast chicken in the tandoor
Directions for making the chicken in tandoor:
Directions for making the chicken in tandoor:
- Heat the tandoor, pierce the chicken pieces onto a tandoor skewer and insert in the tandoor and cook for 15 to 20 minutes or until chicken become tender.
Chicken baked in tandoor
Tips:
1. Never place cooked chicken on the same bowl or the platter that held raw chicken, it could lead to illness.
2. Cooking times will vary if you have a variety of chicken pieces. Boneless less chicken pieces or chicken breast take less time to cook.
3. The red food color is added for the looks and has no effect on the taste. If you
do not like it you do not have to add color.
5. For marinate thick hung yogurt is preferred otherwise marinate become watery and it would not coat the chicken. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour about 3 cups of yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original volume.
1. Never place cooked chicken on the same bowl or the platter that held raw chicken, it could lead to illness.
2. Cooking times will vary if you have a variety of chicken pieces. Boneless less chicken pieces or chicken breast take less time to cook.
3. The red food color is added for the looks and has no effect on the taste. If you
do not like it you do not have to add color.
5. For marinate thick hung yogurt is preferred otherwise marinate become watery and it would not coat the chicken. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour about 3 cups of yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original volume.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
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Other recipes:
Chicken kebabs stir fried Beef seekah kebabs
Chicken kebabs Chicken tikka masala
Chicken seekah kebabs Pudina chutney (Mint chutney)
Chicken shammi kebabs Hari chutney or green chutney
(Corriander leaves or dhaniya chutney)
Chicken kebabs stir fried Beef seekah kebabs
Chicken kebabs Chicken tikka masala
Chicken seekah kebabs Pudina chutney (Mint chutney)
Chicken shammi kebabs Hari chutney or green chutney
(Corriander leaves or dhaniya chutney)
