Homemade Tandoori Chicken: Tandoori chicken has always been a favourite dish for non-vegetarians. Often, when we go to a restaurant, tandoori chicken is at the top of our list. But have you ever wondered how easy it is to make hot, spicy, and delicious tandoori chicken at home? Yes, you heard it right! People often believe that making tandoori chicken at home is very difficult, but the truth is that with a bit of preparation and the proper method, it can be prepared in minutes.
If you’re also a foodie who loves chicken, then this recipe is for you. Try it once, believe me, your family and guests will go crazy about your cooking. So, without delay, let’s discuss what we will need to make this delicious tandoori chicken and how it will be prepared.
Ingredients required to make Tandoori Chicken:
Chicken leg pieces (or boneless): 4 pieces (You can use boneless or boned chicken as per your choice.)
Curd: 1/2 cup (use thick curd so that the marination is good)
Ginger-garlic paste: 1 tbsp
Lemon juice: 1 tbsp
Red chili powder: 1 tsp (you can add more or less as per your taste)
Turmeric powder: 1/2 tsp
Garam masala: 1/2 tsp
Chaat masala: 1/2 tsp (it enhances the taste)
Kasuri methi: 1 tsp (rub it on the palm and add, it will give a good aroma)
Mustard oil: 1 tbsp
Salt: to taste
Red food colour: a pinch (this is completely optional, just for colour)
Did you know that tandoori chicken has its origins in the Mughal era and is one of the popular dishes of the Indian subcontinent? One of the most popular dishes in India? It is traditionally cooked in a clay tandoor, which gives it its distinctive smoky flavour.
How to make Tandoori Chicken:
Prepare the chicken: First, make deep slits or holes in the chicken pieces. This will allow the spices to penetrate well and make the chicken tastier.
Prepare the marination: In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, all the spices (red chili powder, turmeric powder, garam masala, chaat masala, kasuri methi), mustard oil and salt. If you are using food coloring, add that too.
Marinate the chicken: Now, coat the chicken pieces well in this spicy mixture. Let it marinate in the fridge for at least 3-4 hours or overnight. The longer the chicken is marinated, the juicier and tastier it will be.
Bake in the oven: Preheat your oven to 200°C. Place the chicken pieces on the grill rack and bake on grill mode for 25-30 minutes. Keep turning occasionally so that both sides are cooked properly. Once cooked, apply some butter on the chicken; this will make it shine.
Give it a smoky tandoori touch (optional but important):
Heat a pan and add some oil to it.
Now add the chicken pieces fresh out of the oven to the pan and cook on both sides on medium flame till they get a slight burning smell and a golden-brown colour. This will give it the authentic tandoori flavour.
Smoke from coal: If you want a restaurant-like smoky flavour, heat a small piece of coal. Place it in a small bowl, pour some desi ghee on it and immediately place the bowl in the vessel containing the chicken and cover it. Allow the smoke to infuse into the chicken for 2-3 minutes.
This step will add a touch of oomph to your tandoori chicken! Serve: Serve hot tandoori chicken with chopped onion rings, lemon wedges and green chutney. Don’t forget to sprinkle some chaat masala on top, it will enhance the taste.
Tip: You can also make boneless chicken tikka using the same recipe. Just cut the chicken pieces a little smaller.