Tandoori Chicken Recipe

Tandoori Chicken is a delicious appetizer originated in Indian subcontinent popular across the globe. Chicken legs and thighs are  marinated in a tenderizing  mixture yogurt, lemon juice and other spices.

I have shared tandoori Chicken recipe in step by step method with a detailed pictures below.

Soak red chili for 1 hour and blend to a fine paste.

In a mixing bowl or flat plate add ginger garlic paste, salt , roasted cumin powder, coriander powder ,thick yogurt, lemon juice, salt, oil, red chili paste, crushed kasuri methi powder , pepper powder, garam masala powder and red food color.

Wash chicken pieces make deep gashes over the chicken add them to the masala marinate the chicken well to the gashes for atleast 5-6 hours. I kept it over night. Do not reduce the marinated time chicken may not be soft and juicy.

Heat tawa add oil place the chicken pieces. Cover the lid and Cook on a low flame.

After 4-5 minutes flip the chicken pieces to other side.Cook on both the sides until chicken are soft and cooked. If the chicken looks dry .Add oil or soft butter.

This step is optional. If you want the smoky flavor for the chicken. Place the grill pan on stove top place the chicken and Cook on a high flame for 1-2 minutes. Flip on both the sides in frequent intervals.

Let it rest for 5 minutes before serving. Serve  Restaurant style tandoori chicken with onions and lemon.

INGREDIENTS

  • 1 kg Chicken thighs or chicken legs ( around 4-5 pieces)
  • 1/2 cup thick yogurt
  • 1 tablespoon ginger garlic paste
  • 5-6 whole red chili
  • 1 teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon crushed kasuri methi
  • 1 teaspoon garam masala powder
  • A pinch Orange red color( optional)
  • Salt as needed
  • 2 tablespoon oil
  • 1 squeezed lemon juice

INSTRUCTIONS

  • Soak red chili for 1 hour and blend to a fine paste. You can use kashmiri red chili it gives a nice color.
  • Roast kasuri methi in a hot tawa for a minute. Crushed kasuri methi. Keep aside.
  • In a mixing bowl or flat plate add ginger garlic paste, salt , roasted cumin powder, coriander powder ,thick yogurt, lemon juice, salt, oil, red chili paste, crushed kasuri methi powder , pepper powder, garam masala powder and red food color.
  • Wash chicken pieces make deep gashes over the chicken add them to the masala marinate the chicken well to the gashes for atleast 5-6 hours. I kept it over night. Do not reduce the marinated time chicken may not be soft and juicy.
  • Heat tawa add oil place the chicken pieces. Cover the lid and Cook on a low flame.
  • After 4-5 minutes flip the chicken pieces to other side.Cook on both the sides until chicken are soft and cooked. If the chicken looks dry . Add oil or soft butter.
  • This step is optional. If you want the smoky flavor for the chicken. Place the grill pan on stove top place the chicken and Cook on a high flame for 1-2 minutes. Flip on both the sides in frequent intervals.
  • Let it rest for 5 minutes before serving. Serve tandoori chicken with onions and lemon.

Recipe note

  • The marinade has to be thick not dropping consistency.
  • Make deep gashes over the chicken and marinate the chicken deep inside.
  • Cover the chicken and marinate for 5-6 hours. Do not reduce the time otherwise chicken will not be soft and juicy.
  • For smoky flavor you can burn the charcoal when it’s hot drop in a small bowl in the center of the roasted chicken pan add ghee immediately cover the lid and allow it to smoke for 5-7 minutes.

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