Tandoori chicken is a wildly popular Indian appetizer, believed to have originated from the northern state of Punjab. It basically consists of chicken pieces, marinated overnight with yogurt and spices, then roasted in a cylindrical clay oven called ‘tandoor’. Hence the name- Tandoori chicken!
This snack is packed with flavor and is almost always served at the Indian weddings or other social gatherings. Tandoori chicken is traditionally cooked at high temperatures in tandoors in the restaurants, but can also be easily prepared in ovens or barbecue grills at home. Whenever I get chicken from the super-market, hubby insists on saving a few pieces for the tandoori chicken, to be made the following day.
Give this recipe a go and enjoy!
6-7 large chicken pieces of your preference, with bone
1/4 cup hung curd (yogurt)
3 tbsp oil
3 tsp kashmiri red chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1 Tbsp ginger and garlic paste
1 tbsp Fresh lemon juice
2 tsp chaat masala
1 1/2 tsp of the meat masala
1 Tbsp oil to baste
Red food color (optional)
Salt, to taste
-Make 2 or 3 long slits on each chicken piece. Apply little salt, chilli powder and little lemon juice all over the chicken and keep aside for 15 minutes.
-Prepare the marinade by mixing yogurt, g.g paste, oil, rest of the lemon juice, all the dry masalas (except the chaat masala), the food color and the salt. Mix well.
-Put the chicken pieces in the marinade and coat well. Make sure that the marinade gets inside the gashes as well.
-Seal the bowl with a cling film and chill in the fridge for 2-3 hours.
-Preheat the oven for 15 mins @ 200 degrees C.
-Glaze the grill tray with oil to make sure that the chicken doesn’t stick.
-Put on the chicken pieces on the tray with space between each piece.
-Bake for around 20 mins on the middle rack, turning and basting the pieces with oil, once after 11-12 mins.
-Finally, when the chicken seems cooked, put the tray on the top shelf and grill for more 7-10 minutes to get that charred and crispy skin. Turn once in between.
-Sprinkle the chaat masala over the tandoori chicken when ready and serve hot with lemon wedges and onion rings.
–If you have a grill or a barbeque, its even better. Use them to prepare your tandoori chicken!
-Baking time may vary according to different brands of ovens. Keep checking and turning the chicken pieces regularly.