Tandoori Chicken is one of the most popular classic Indian dish allover the World. Traditionally, tandoori chicken is made in 'Tandoor' or clay oven. But, in modern days, it is also made over a grill (charcoal preferred) or just in an oven with a broiler.
Chicken is marinated with yogurt, lemon juice and Indian spices possibly overnight or at least 6-8 hours for best results. The key to tandoori chicken is to use chicken thighs and legs, because they have enough fat to stay moist under the heat of the grill. I won't recommend this dish with chicken breasts, as they dry out very quickly. The meat should be slashed to the bone in several places to help the marinade penetrate and the chicken cook more quickly. To obtain the red hue, you can use red food color a little.
Red chilli powder : 2 tblsp. or to taste
Salt
Yogurt : 4 tblsp.(1tblps. for each legs or thighs)
Ginger-garlic paste : 2 tblsp.
Onion paste : 1 tblsp.
Turmeric powder : 1 tsp.
Coriander powder : 1 tblsp.
Cumin powder : 1 tblsp.
Garam Masala Powder : 1 tblsp.
Red food color : 1 tsp.(optional)
Chaat masala : 2 tsp.
Chicken is marinated with yogurt, lemon juice and Indian spices possibly overnight or at least 6-8 hours for best results. The key to tandoori chicken is to use chicken thighs and legs, because they have enough fat to stay moist under the heat of the grill. I won't recommend this dish with chicken breasts, as they dry out very quickly. The meat should be slashed to the bone in several places to help the marinade penetrate and the chicken cook more quickly. To obtain the red hue, you can use red food color a little.
Ingredients :
Chicken legs or thighs : 4 nos.Marinade --
Lemon juice : 2-3 tblsp.Red chilli powder : 2 tblsp. or to taste
Salt
Yogurt : 4 tblsp.(1tblps. for each legs or thighs)
Ginger-garlic paste : 2 tblsp.
Onion paste : 1 tblsp.
Turmeric powder : 1 tsp.
Coriander powder : 1 tblsp.
Cumin powder : 1 tblsp.
Garam Masala Powder : 1 tblsp.
Red food color : 1 tsp.(optional)
Chaat masala : 2 tsp.
Method :
- First, make some cuts on chicken thighs or legs, then in a bowl, take 1 tblsp. chilli powder, little salt and 2 tblsp. lemon juice. Mix and apply nicely on all the cuts on meat. Keep aside for 1/2 an hour.
- Then prepare another marinade. In a bowl, add red chilli powder according to your taste, salt, yogurt, all spice powders, onion-ginger-garlic paste, rest of the lemon juice, lastly food color. Mix well everything. Apply this marinade on chicken pieces nicely. Keep aside for 6-7 hours or overnight.
- Preheat oven to 450 F/220 C. While it is heating, cover a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the marinated chicken pieces on this foil and drizzle cooking oil on all the chicken pieces.
- After one side is cooked or turns brown(it takes about 30 minutes), turn the other side and cook until brown and cooked.
- When done, place chicken on a serving plate and sprinkle a pinch of Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.
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