Tandoori Chicken

Tandoori Chicken gets its name from the tandoor clay oven  used to make naan, or Indian flatbread. This is one dish that is loved by all where chicken is marinated in lemon juice, yogurt, and aromatic spices and grilled to perfection. Tandoori Chicken is the perfect starter to a North Indian meal where the outside is beautifully charred and the meat is juicy, succulent and falls of the bone.

Tandoori Chicken

This recipe is my family favorite and I prefer to serve it as  starter.I prefer to use Skinless chicken legs and thighs in this recipe as they have enough fat to stay moist under the heat of the grill . The meat need to be sliced in several places for the marinade to penetrate and help the chicken to cook quickly.

This grilled Tandoori Chicken is super flavorful, charred, and smoky- just like what you get on a restaurant. This  recipe is perfect on its own . If you’re looking for a fun filled time on the weekend,then you MUST try this easy recipe.

Tandoori Chicken

Tandoori Chicken Recipe

Ingredients
  • 500 gms Chicken

1st Marinade:

  • 2 tbsp Kashmiri Red chilli powder
  • 1tbsp lemon juice
  • Salt

2nd Marinade:

  • 200 gms hung curd
  • 1 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 3 tbsp mustard oil

Lemon wedges, sliced onion and mint leaves for garnishing.

Method:

1.Wash and clean the chicken pieces.Make cuts  on the chicken using a sharp knife. Marinate the Chicken with the 1st Marinade and keep aside for 1 hour.

2.In a bowl, place all the items listed under 2nd Marinade and mix well. Transfer the chicken pieces to the 2nd marinade and keep in the refrigerator for 7-8 hours preferably overnight.

3. Remove the chicken from the refrigerator minimum 45 minutes before the grilling. Preheat the oven to 220 degree .Take the chicken out of the marinade and shake off the excess coating.

4.Roast the chicken for at least 20 minutes on grill mode or up to 40 minutes or longer depending on the size of the chicken if using the convention mode. Turn the chicken so it is brown (even a little bit charred) on all sides.

5.Let it rest for at least 5 minutes before serving. Serve with with yogurt-based dip  on the side along with Lemon wedges, sliced onion and mint leaves .

 

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Tandoori Chicken-The perfect starter to a North Indian meal
Tandoori Chicken
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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 6 to 7 hours
Servings
persons
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 6 to 7 hours
Servings
persons
Tandoori Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and clean the chicken pieces.Make cuts on the chicken using a sharp knife. Marinate the Chicken with the 1st Marinade and keep aside for 1 hour.
  2. In a bowl, place all the items listed under 2nd Marinade and mix well. Transfer the chicken pieces to the 2nd marinade and keep in the refrigerator for 7-8 hours preferably overnight.
  3. Remove the chicken from the refrigerator minimum 45 minutes before the grilling. Preheat the oven to 220 degree .Take the chicken out of the marinade and shake off the excess coating.
  4. Roast the chicken for at least 20 minutes on grill mode or up to 40 minutes or longer depending on the size of the chicken if using the convention mode. Turn the chicken so it is brown (even a little bit charred) on all sides.
  5. Let it rest for at least 5 minutes before serving. Serve with with yogurt-based dip on the side.

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