Easy Chicken Tandoori Recipe | Authentic Tandoori Chicken in Your Kitchen With Easy 5 Steps

Introduction

Tandoori Chicken is one of the most popular dishes in Indian cuisine. Its origins lie in the northern regions of India, where it’s traditionally cooked in a clay oven called a tandoor, giving the chicken its distinct flavor and texture. The recipe is now enjoyed globally, loved for its tangy marinade and smoky, charred taste. In this guide, I will walk you through making Chicken Tandoori at home, either in a regular oven or on a grill, keeping it flavorful and authentic.

Chicken Tandoori is a flavorful and aromatic dish that hails from the northern regions of India. Its signature smoky and charred flavor comes from the use of a clay oven called a tandoor. However, even without a tandoor, you can recreate the same delicious experience using your home oven or grill. In this detailed guide, we’ll explore how to make Chicken Tandoori step-by-step, ensuring that the dish is both authentic and easy to prepare.

Ingredients for Chicken Tandoori

For Marinade (Step 1)

1. Chicken (bone-in, skinless) – 1 whole chicken (cut into 4-6 pieces)
2. Yogurt – 1 cup
   The yogurt helps tenderize the chicken while adding creaminess to the marinade.
3. Lemon juice – 2 tablespoons
   Lemon adds acidity to the marinade, making the chicken juicy and flavorful.
4. Ginger garlic paste – 2 tablespoons
   Essential for authentic flavor and aroma.
5. Cumin powder – 1 teaspoon
6. Coriander powder – 1 teaspoon
7. Turmeric powder – ½ teaspoon
8. Kashmiri red chili powder – 2 teaspoons
   For that signature vibrant red color and mild heat.
9. Garam masala – 1 teaspoon
10. Paprika – 1 teaspoon (optional)
    Adds more depth of flavor without additional heat.
11. Salt – to taste
12. Mustard oil – 2 tablespoons
    For an authentic touch, mustard oil adds pungency and depth.

For Garnish (Optional)

• Fresh cilantro leaves, chopped
• Lemon wedges
• Sliced onions

Instructions: How to Make Chicken Tandoori at Home

Step 1: Prepare the Chicken

1. Clean and Trim the Chicken:
   Wash the chicken pieces thoroughly under cold water. Pat them dry with a kitchen towel. Make deep cuts (slits) on each piece—this will allow the marinade to seep in better.
2. Initial Marination:
   In a bowl, rub the chicken pieces with 1 tablespoon of lemon juice and a pinch of salt. Set aside for 10 minutes. This helps tenderize the meat and infuses a slight tang.
3. Step 2: Prepare the Marinade

1. Make the Tandoori Marinade:
   In a large mixing bowl, combine yogurt, lemon juice, ginger garlic paste, cumin, coriander powder, turmeric, Kashmiri red chili powder, garam masala, paprika (if using), and salt. Stir well until all the spices are mixed into the yogurt.
2. Add Mustard Oil:
   Whisk the mustard oil into the marinade. Mustard oil enhances the flavors, adding an authentic earthy aroma.
3. Coat the Chicken:
   Take the chicken pieces and coat them thoroughly in the prepared marinade. Ensure the marinade gets into the slits for deeper flavor penetration.
4. Marination Time:
   Cover the bowl and refrigerate the marinated chicken for at least 4 hours. For the best flavor, marinate overnight. This step is crucial to ensure the spices fully infuse into the meat.

Step 3: Cooking Methods for Tandoori Chicken

You can cook Chicken Tandoori in three ways: in a traditional tandoor oven (if you have one), in a regular oven, or on an outdoor grill. I’ll walk you through the oven and grill methods below.

Method 1: Oven Cooking

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
   Place the marinated chicken pieces on a wire rack over a baking sheet. This allows the chicken to cook evenly and the fat to drip down onto the tray. You can line the tray with aluminum foil for easy cleanup.
3. Bake the Chicken:
   Bake the chicken for 25-30 minutes. Turn the chicken pieces midway through cooking to ensure even browning. The chicken should develop a charred appearance with crispy edges.
4. Broil for Extra Char:
   If you prefer extra char on the chicken, switch to the broiler setting for the last 5 minutes of cooking.
5. Check for Doneness:
   The internal temperature of the chicken should reach 165°F (75°C) when checked with a meat thermometer.

Method 2: Grilling Tandoori Chicken

1. Preheat the Grill:
   Preheat your outdoor grill to medium-high heat (about 375°F/190°C). If you are using charcoal, allow the coals to turn white before grilling.
2. Grill the Chicken:
   Place the marinated chicken pieces directly on the grill grates. Cook for about 5-7 minutes per side, turning occasionally to ensure even cooking.
3. Check for Doneness:
   As with the oven method, use a meat thermometer to check the internal temperature. When it reaches 165°F (75°C), the chicken is fully cooked.
4. Optional Smoke Flavor:
   For an extra smoky flavor, throw a small piece of soaked wood or a smoking chip onto the coals or into a smoker box if using a gas grill.

Serving Chicken Tandoori

1. Rest the Chicken:
   Once cooked, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more succulent.
2. Garnish:
   Garnish the Chicken Tandoori with freshly chopped cilantro, lemon wedges, and sliced onions. A squeeze of lemon juice right before serving enhances the flavors.

Side Dishes for Chicken Tandoori

Tandoori Chicken is best enjoyed with a variety of side dishes that complement its flavors. Some popular options include:

1. Naan or Roti:
   Soft Indian flatbreads are the perfect accompaniment for mopping up the juices.
2. Mint Chutney:
   A fresh, zesty mint-coriander chutney makes a refreshing dipping sauce for the chicken.
3. Raita:
   A cooling yogurt dip with cucumbers, onions, and mint balances the heat of the tandoori spices.
4. Biryani or Pilaf:
   Aromatic rice dishes like biryani or a simple cumin-flavored basmati rice make for a hearty meal when served alongside Chicken Tandoori.

Tips for Perfect Chicken Tandoori

1. Use Bone-In Chicken:
   Bone-in pieces of chicken retain more moisture and flavor than boneless ones. Chicken legs and thighs are particularly great for this recipe.
2. Marinate Overnight:
   For the best flavor, marinate the chicken overnight in the refrigerator. This gives the spices time to fully penetrate the meat.
3. Use a Meat Thermometer:
   Always check the internal temperature of the chicken. This ensures that the chicken is cooked through while remaining juicy.
4. Adjust Spice Levels:
   If you prefer a milder tandoori chicken, reduce the amount of chili powder and garam masala. You can also add more yogurt to balance out the spices.
5. Broiling for Char:
   If your chicken doesn’t get enough char in the oven, broiling it for a few extra minutes can help you achieve that signature look and taste.

Nutritional Information (Per Serving)

• Calories: 300-350
• Protein: 25-30g
• Fat: 15-20g (depends on the use of mustard oil)
• Carbohydrates: 5-10g (from yogurt and spices)
• Fiber: 2-3g
• Sugars: 3-5g

IN Short Details:

Step-by-Step Guide to Making Chicken Tandoori

Step 1: Preparing the Chicken

Before you begin marinating, it’s essential to prepare the chicken properly. Start by thoroughly cleaning the chicken under cold running water and patting it dry with paper towels. Make deep cuts or slits into each chicken piece. These cuts are crucial as they allow the marinade to penetrate the chicken, ensuring that the spices infuse every bite.

Step 2: The First Quick Marinade

For an extra layer of flavor and to tenderize the meat, begin with a quick first marinade. Rub the chicken with 1 tablespoon of lemon juice and a pinch of salt. This simple step will help tenderize the chicken and add a light tanginess to the final dish. Let it sit for 10 minutes.

Step 3: Preparing the Tandoori Marinade

The marinade is where the magic of Chicken Tandoori lies. Follow these steps to make the perfect marinade:

1. Mix the Spices:
   In a large bowl, combine the yogurt, ginger garlic paste, cumin powder, coriander powder, turmeric, Kashmiri red chili powder, garam masala, and salt. Stir the ingredients until they are well blended. If you prefer a deeper red color, you can add paprika, which will also enhance the smoky flavor.
2. Incorporate Mustard Oil:
   Add the mustard oil to the yogurt and spice mixture. Mustard oil gives the dish its distinctive sharp flavor, making it more authentic to the original recipe. If you don’t have mustard oil, you can substitute it with a neutral oil like vegetable oil, but the flavor will be different.
3. Coat the Chicken:
   Take the chicken pieces and coat them thoroughly in the prepared marinade. Be sure to rub the marinade into the slits you made earlier to ensure the flavors seep into the meat. This step is key to achieving the signature taste of Chicken Tandoori.
4. Marinate:
   Cover the bowl with cling wrap and refrigerate the chicken for at least 4 hours. However, for the best results, it’s recommended to marinate the chicken overnight. This will allow the yogurt and spices to fully penetrate the meat, resulting in juicier and more flavorful chicken.

Step 4: Cooking Chicken Tandoori

Now that your chicken is marinated and ready, it’s time to cook it. Traditionally, Chicken Tandoori is cooked in a tandoor, but you can use an oven or grill to achieve similar results.

Oven Method:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Ensure the oven rack is placed in the middle position for even cooking.
2. Prepare the Chicken:
   Place the marinated chicken pieces on a wire rack set over a baking tray. This will allow the chicken to cook evenly, and the juices will drip down onto the tray. You can line the tray with aluminum foil for easy cleanup.
3. Baking the Chicken:
   Bake the chicken in the preheated oven for 25-30 minutes. Halfway through the cooking time, flip the chicken pieces to ensure they brown evenly on all sides. The chicken should develop a nice char and crispy edges by the end of the cooking time.
4. Broiling for Extra Char:
   For an authentic tandoori look, switch to the broiler setting for the last 5 minutes of cooking. This will give the chicken that characteristic smoky char.
5. Check for Doneness:
   Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) to ensure it’s fully cooked.

Grill Method:

1. Preheat the Grill:
   Preheat your outdoor grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, allow the coals to turn white before placing the chicken on the grill.
2. Grill the Chicken:
   Place the chicken pieces on the grill, directly over the heat. Grill each side for 5-7 minutes, turning occasionally to avoid burning. Make sure the chicken gets a nice char on the outside while staying juicy inside.
3. Check for Doneness:
   Again, use a meat thermometer to check the internal temperature. Once it reaches 165°F (75°C), the chicken is ready.
4. Optional Smoky Flavor:
   If you’re using a charcoal grill, you can add some soaked wood chips or a small piece of wood to the coals for an extra smoky flavor.

Step 5: Serving Chicken Tandoori

Once your Chicken Tandoori is done, let it rest for about 5 minutes before serving. This allows the juices to redistribute, making the meat even more tender.

1. Garnish:
   Garnish the chicken with freshly chopped cilantro, sliced onions, and lemon wedges. A squeeze of lemon juice adds brightness and enhances the smoky, spicy flavors.
2. Serve with Sides:
   Chicken Tandoori is traditionally served with naan or roti (Indian flatbreads) and a side of mint chutney or raita (a yogurt-based sauce with cucumbers and mint). You can also pair it with fragrant basmati rice or biryani for a complete meal.

Tips for Perfect Chicken Tandoori

1. Bone-in Chicken:
   Bone-in chicken pieces, especially legs and thighs, retain more moisture and flavor than boneless cuts.
2. Marinate Overnight:
   Marinating the chicken for an extended time, ideally overnight, ensures the spices fully penetrate the meat.
3. Use Kashmiri Chili Powder:
   Kashmiri chili powder is milder than regular chili powder but gives the dish its vibrant red color without making it too spicy.
4. Char for Authenticity:
   The slight char on the chicken gives it the authentic tandoori flavor. Don’t hesitate to broil or grill for a few extra minutes to achieve this.

Conclusion

Chicken Tandoori is a delicious, flavorful dish that’s surprisingly easy to make at home. With the right blend of spices, a well-prepared marinade, and careful cooking, you can replicate the authentic tandoor flavors even in a regular oven or grill. Whether you’re serving it as an appetizer, main dish, or part of a larger feast, Chicken Tandoori is sure to impress your guests. Follow these steps, and you’ll have restaurant-quality Chicken Tandoori in your kitchen!