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Tandoori Chicken

This Tandoori Chicken is marinated in a blend of yogurt and spices, then grilled to perfection, offering a smoky, tender dish that's perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup thick curd or yogurt (hung curd preferred) Thicker yogurt gives a creamier marinade.
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice For the first marination.
  • 2 tsp Kashmiri red chili powder Used for color.
  • 1 tsp red chili powder For spice.
  • 1 tsp turmeric powder
  • 1.5 tsp garam masala
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 2 tbsp mustard oil (or regular oil) Use mustard oil for a traditional taste.
  • to taste Salt
  • a pinch orange red food color (optional) For a bright restaurant-style hue.
For Serving
  • Mint chutney For dipping.
  • Lemon wedges
  • Sliced onions Red onions recommended.
  • Fresh cilantro For garnish.

Method
 

Preparation
  1. Score the chicken with deep cuts or slits to allow the marinade to penetrate.
  2. For the first marination, rub chicken with lemon juice, salt, and half of the ginger garlic paste. Marinate for 15 minutes.
  3. For the second marination, mix curd, remaining ginger garlic paste, all spices, mustard oil, and food color in a bowl. Coat the chicken pieces thoroughly and refrigerate for 4 to 8 hours or overnight.
Cooking
  1. Choose one of the following cooking options:
  2. Option 1: Preheat tandoor or grill at high heat. Grill chicken until charred and fully cooked, about 15 to 20 minutes, basting with oil or butter.
  3. Option 2: Preheat oven to 220°C (428°F). Place marinated chicken on a wire rack with a tray underneath and bake for 25 to 30 minutes, flipping once and broiling for a charred effect.
  4. Option 3: Heat 2 tbsp oil or butter in a tawa and cook on medium high heat until charred and cooked through, flipping occasionally.
Serving
  1. Serve hot with mint chutney, lemon wedges, and sliced onions. Accompany with naan or steamed rice.

Notes

For the best flavor, marinate overnight. Use charcoal smoke for an extra smoky aroma. Store in an airtight container and refrigerate up to 3 days.