Tandoori Chicken Recipe (Smoky Restaurant Style)
Directions
- 1In a large mixing bowl, stir together yogurt, ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper, coriander powder, cumin powder, oil and lemon juice or chaat masala. Taste test, adjust salt and spice/heat levels to your taste.
- 2Pat dry chicken with paper towels and make deep slits (3 to 4 on larger thighs or 2 to 3 on smaller). Add them to the marinade & coat them well.
- 3Cover and rest in the refrigerator for least 6 hours to overnight.
- 4Preheat the oven to 470 F – 240 C. (If using a smaller oven like a OTG, preheat at 430 F – 220 C). Place a wire rack over a baking tray, lined with foil for easy cleanup. Spray oil over the wire rack.
- 5Arrange the marinated chicken on the rack. Roast/bake the chicken for a total of 25 to 30 mins (depending on the size of chicken), basting with leftover marinade or with chili oil/ melted butter, after the first 12 to 15 mins. (Check at 12 mins mark)
- 6Turn the chicken to the other side after basting and roast for another 12 to 15 minutes. Move the tray to the top rack and broil for 3 minutes to 4 mins, to get some charred spots. The timings can vary depending on your oven and the size of chicken. So adjust accordingly.
- 7When the chicken is cooked through, an instant-read thermometer inserted into the thickest part should read 165 to 170 F (75 C). Optionally you may smoke the chicken following the steps in my post.
- 8Brush the drippings or melted butter all over the chicken to keep it moist. Garnish with chopped coriander leaves.
- 9Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges. For a complete meal, serve it with Turmeric rice, kachumber and Cucumber raita.
Ingredients
- 0.75 kg chicken skinless thighs or legs
- 0.5 cup Greek yogurt (hung curd)
- 1 tablespoon ginger garlic paste (or ¾ tbsp each, grated)
- 1 teaspoon garam masala (more if you prefer)
- 1 to 2 teaspoon Kashmiri red chili powder (or paprika, adjust to heat preference)
- 0.25 teaspoon black pepper crushed (powder)
- 1.5 teaspoon coriander powder (daniya powder)
- 0.5 teaspoon cumin powder (jeera powder)
- 0.5 teaspoon sea salt (+ more to adjust or use ¼ tsp each sea salt & black salt / kala namak)
- 0.25 teaspoon turmeric (haldi, optional)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon lemon juice (or 1 teaspoon amchur/ dried mango powder or use ½ teaspoon chaat masala)
- 1.5 tablespoon oil (any or neutral oils like avocado/grapeseed/ refined coconut or use mustard oil)
- 1 tablespoon chopped coriander leaves to garnish
- 1 teaspoon Kashmiri red chili powder
- 1 to 2 tablespoon oil (any or neutral oil or use mustard oil)
Equipment
large mixing bowlpaper towelsrefrigeratorovenbaking traywire rackfoilpanskilletsmall bowltongcandlegas stovesteel or disposable aluminium cuplid or aluminium foilair fryeroutdoor grillmeat thermometer
Tips
- Use skinless and bone-in chicken pieces for best results.
- Marinate the chicken for at least 6 hours, or overnight, for optimal flavor.
- Adjust the baking time and temperature according to your oven and the size of the chicken pieces.
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