Tandoori Chicken
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Rest
8 hrs
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Total Time
40 mins
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Servings
4 People
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Calories
288 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian, Pakistani, Bangladeshi
Tandoori Chicken
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Tandoori chicken is a typical Indian dish, made with chicken marinated in dahi (yogurt) and a mixture of spices.
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Ingredients
For the chicken marinade
- 1½ lb chicken (thighs, upper thighs, wings)
- ¾ cup Greek yogurt (dahi)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (or red pepper flakes)
- ¼ teaspoon white pepper
- 1 teaspoon ground coriander
- ½ teaspoon mustard seeds
- ¼ teaspoon salt
- ½ teaspoon ground turmeric
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 2 tablespoons lemon juice
- 1½ tablespoon mustard oil (or vegetable oil)
To grill
- 1 tablespoon vegetable oil
For the color
- 1 teaspoon red chili powder
- 2 tablespoons melted ghee (or mustard oil)
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Instructions
Marinade
- In a large bowl, pour the dahi.
- Then add the garlic and ginger pastes, garam masala, red chili powder, mustard seeds, salt, turmeric, kasuri methi, white pepper and ground coriander. Add the oil and lemon juice.
- Mix the marinade, which should have a thick consistency.
- Make deep slits on the chicken pieces and place them in the bowl.
- Distribute the marinade over the chicken pieces, making sure to also soak the slits.
- Cover and marinate in the refrigerator for at least 8 hours.
Cooking
- Take the chicken out of the refrigerator 1 hour before cooking and leave it at room temperature.
- Preheat the oven to 460 F (240˚C) for 25 minutes.
- Line a baking sheet with aluminum foil to collect the drips.
- Distribute 1 tablespoon of vegetable oil on a wire rack and place it on the baking sheet lined with aluminum foil.
- Place the chicken pieces on the grill. Reserve the rest of the marinade.
- Grill the chicken for 15 to 20 minutes.
- Combine 1 teaspoon of chili powder and 2 tablespoons of ghee (or mustard oil) in a bowl.
- After 15 minutes of broiling, drizzle the chicken with half of the reserved remaining marinade and brush the chicken with half the red chili ghee (or mustard oil).
- Turn the chicken pieces over and brush them with the remaining marinade and the remaining red pepper ghee.
- Grill another 6 to 10 minutes or until the chicken is cooked through. Adjust the cooking time according to the size of the chicken pieces.
- For the last 5 minutes, move the aluminum foil lined baking sheet and wire rack to the highest rack to give the chicken a nicely roasted color.
- Serve with onion rings, lemon and naan bread.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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