Tandoori Chicken Recipe (Smoky Restaurant Style)
Tandoori chicken is a popular appetizer from the Indian restaurants. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney. For a complete meal, have some Turmeric rice and cucumber raita.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ¾ kg (1.5 lbs.) chicken skinless thighs or legs
- ½ 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)
- ¼ teaspoon black pepper crushed (powder)
- 1½ teaspoon coriander powder (daniya powder)
- ½ teaspoon cumin powder (jeera powder)
- ½ teaspoon sea salt (+ more to adjust or use ¼ tsp each sea salt & black salt / kala namak)
- ¼ 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)
- 1½ tablespoon oil (any or neutral oils like avocado/grapeseed/ refined coconut or use mustard oil)
- 1 tablespoon chopped coriander leaves to garnish
Mix to make red chili oil (or use 1 tablespoon melted butter)
- 1 teaspoon Kashmiri red chili powder
- 1 to 2 tablespoon oil (any or neutral oil or use mustard oil)
How to make the recipe
Prepare Tandoori Marinade
- In 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.
- Pat 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.
- Cover and rest in the refrigerator for least 6 hours to overnight.
How to make Tandoori Chicken
- Preheat 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.
- Arrange 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)
- Turn 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.
- When 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.
- Brush the drippings or melted butter all over the chicken to keep it moist. Garnish with chopped coriander leaves.
- Serve 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.
NUTRITION (estimation only)
Calories: 376kcal | Carbohydrates: 2g | Protein: 27g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 264mg | Potassium: 305mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
