Servings
Font
Back
0 from 3 votes

Tandoori Chicken

Tandoori chicken is a typical Indian dish, made with chicken marinated in dahi (yogurt) and a mixture of spices.

Prep Time
10 mins
Cook Time
10 mins
Rest
8 hrs
Total Time
40 mins
Servings: 4 People
Calories: 288 kcal
Course: Main Course , Appetizer
Cuisine: Indian , Pakistani , Bangladeshi

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)

Instructions

Marinade
    Cup of Yum
  1. In a large bowl, pour the dahi.
  2. 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.
  3. Mix the marinade, which should have a thick consistency.
  4. Make deep slits on the chicken pieces and place them in the bowl.
  5. Distribute the marinade over the chicken pieces, making sure to also soak the slits.
  6. Cover and marinate in the refrigerator for at least 8 hours.
Cooking
  1. Take the chicken out of the refrigerator 1 hour before cooking and leave it at room temperature.
  2. Preheat the oven to 460 F (240˚C) for 25 minutes.
  3. Line a baking sheet with aluminum foil to collect the drips.
  4. Distribute 1 tablespoon of vegetable oil on a wire rack and place it on the baking sheet lined with aluminum foil.
  5. Place the chicken pieces on the grill. Reserve the rest of the marinade.
  6. Grill the chicken for 15 to 20 minutes.
  7. Combine 1 teaspoon of chili powder and 2 tablespoons of ghee (or mustard oil) in a bowl.
  8. 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).
  9. Turn the chicken pieces over and brush them with the remaining marinade and the remaining red pepper ghee.
  10. 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.
  11. 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.
  12. Serve with onion rings, lemon and naan bread.