Tandoori chicken is chicken that has been marinated in potent spices and grilled till charred and juicy in a tandoor or traditional oven.
A staple recipe in the household is chicken tandoor. Chicken that has been yogurt- and spice-marinated and roasted in a tandoor oven. Yummy, smokey chicken that is juicy.The advantage of a microwave oven is that once the required temperature is reached, it may be maintained for hours without the usage of additional fuel.
Ingredients for Tandoori chicken
- 4 whole chicken leg quarters (drumsticks and thighs), skinless, bone-in
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- 1 teaspoon cayenne
- 1 tablespoon sweet paprika(not hot)
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons lemon juice
- Salt as needed
Instructions for Tandoori chicken
- Stirring often, sauté the coriander, cumin, turmeric, cayenne, garam masala, and paprika in a little amount of oil over medium heat until aromatic (approximately 2-3 minutes). Allow to totally cool.
- Lemon juice, ginger, garlic, and spices are whisked into yoghurt.
- The yoghurt should be whisked with the cooled spice-oil combination before adding the lemon juice, garlic, salt, and ginger.
- Chicken should be slashed deeply, marinated, and chilled.
- Cut three to four deep (to the bone) cuts across the leg/thigh sections. If you are using separate drumsticks and thighs, just make 2-3 cuts. Apply the marinade to the chicken, cover, and refrigerate for no more than eight hours—at least for the first hour and preferably for six.
- Grill preparation: Set up your grill so that one side will be very hot from direct heat and the other side will be cooler from indirect heat. If you’re using charcoal, make sure there aren’t any coals on one side of the grill so that there are hot and cool sides. Just turn on half of the burners if you’re using a gas grill.
- To clean the grill grates, use tongs and a paper towel moistened with vegetable oil.
- Take the chicken out of the marinade and shake off any extra, then set it on the hot side of the grill. The coating should be thin and even, not gloppy.
- Place the covered chicken pieces on the grill’s hot side. Before checking, cook for 2-3 minutes.
- Turn the chicken so that all sides are golden (perhaps even a little burned).
- Chicken should be moved to the cool side of the grill, covered, and cooked. Depending on the size of the chicken and the grill’s temperature, cook under a cover for at least 20 minutes and possibly up to 40 minutes (or more). When the chicken’s fluids flow clean, it is finished.
- Before serving, let it sit for at least five minutes. It tastes fantastic cold the next day or even at room temperature.
- Serve with Indian flatbread (naan) or rice prepared in the way of India, along with raita made with yoghurt on the side.
Also read: Ghee Rice Recipe (Nei choru)
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