Tandoori Chicken is a classic Indian dish known for its bold flavors and vibrant color. The chicken is marinated in a mix of yogurt, spices, and herbs, then traditionally cooked in a tandoor (clay oven), but it can easily be made at home in your regular oven or grill for that smoky, charred goodness. Let’s dive into this delicious recipe!
🍗 Tandoori Chicken Recipe
🕒 Time: 2 hours (including marination)
🍽 Serves: 4
Ingredients:
For the Marinade:
- 500g bone-in chicken pieces (legs, thighs, or drumsticks)
- 1 cup thick yogurt (Greek yogurt works best)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to spice preference)
- 1 tsp turmeric powder
- 1 tsp paprika (for color)
- 1 tbsp kasuri methi (dried fenugreek leaves, optional but recommended for authenticity)
- Salt to taste
- A pinch of saffron strands soaked in 2 tbsp warm water or milk (optional, for color and flavor)
For the Cooking:
- 1-2 tbsp vegetable oil or ghee (for basting)
- Lemon wedges (for serving)
- Fresh cilantro leaves (for garnish)
Instructions:
- Prepare the Marinade:
In a large bowl, mix together the yogurt, ginger garlic paste, lemon juice, vegetable oil, cumin, coriander, garam masala, red chili powder, turmeric, paprika, kasuri methi (if using), and salt.
If using saffron, add the saffron water or milk to the marinade for an extra rich color and aroma. - Marinate the Chicken:
Make small slashes in the chicken pieces with a sharp knife to allow the marinade to penetrate.
Add the chicken to the marinade and coat it thoroughly.
Cover the bowl and refrigerate for at least 1–2 hours (or overnight for best flavor). - Preheat the Oven or Grill:
Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
If using the oven, line a baking tray with foil or parchment paper for easy cleanup. Place a wire rack over the tray so that the chicken doesn’t sit in its own juices, ensuring a crispy texture. - Cook the Chicken:
- In the oven: Place the marinated chicken on the wire rack and brush lightly with vegetable oil or ghee. Bake for 25-30 minutes, or until the chicken is cooked through and has a nice char. For an extra smoky flavor, you can broil the chicken for 2–3 minutes at the end.
- On the grill: Place the marinated chicken on the grill, and cook for about 15–20 minutes, turning occasionally, until the chicken is cooked through and has a smoky char.
- Baste and Finish:
Halfway through cooking, brush the chicken with a little more oil or ghee to keep it moist and help achieve a beautiful golden brown color. - Serve:
Once the chicken is cooked, serve it hot, garnished with fresh cilantro leaves and lemon wedges on the side.
🍽️ Serving Ideas:
- With naan or roti for a complete meal
- Serve with cucumber raita (yogurt, cucumber, and spices) to balance the spice
- Pair with a side of pickled onions or a fresh salad for extra freshness
🌶️ Adjusting Spice Levels:
- For extra heat, increase the amount of red chili powder or add some fresh chopped green chilies to the marinade.
- For a milder version, reduce the chili powder and use a mild paprika instead.
🧑🍳 Tips:
- For a smoky flavor: If you’re cooking in the oven, you can give your Tandoori Chicken a smoky touch by placing a piece of hot charcoal in a small bowl, drizzling it with ghee, and placing it inside the oven with the chicken (cover the tray with foil to trap the smoke).
- Grilling option: If you have a charcoal grill, you’ll get that classic smoky flavor that’s synonymous with Tandoori Chicken!
Tandoori Chicken is incredibly flavorful, aromatic, and tender with the perfect balance of spices. It’s a surefire hit for any dinner party, barbecue, or casual meal! Enjoy! 😋
