I hope you all are doing well guys. Today I’m sharing something really close to my home. Indian Tandoori Chicken. This classic Indian style chicken is a favorite not only by Indians but non-Indians too. Right?
Traditionally Tandoori Chicken is made in a Tandoor which is a large earthen oven. But you can make it at home in the oven too!!
What is sad though is that because of it’s popularity people have termed it as a very difficult recipe to make. Honestly it is not! Once you have the ingredients it’s all about marinating and baking / grilling.
The best thing about making Tandoori Chicken is that it’s a make ahead dish, marinate ahead of time and then grill or bake just before your guest arrive. It can be served with Naan, Chapati, Biryani, pilaf – the possibilities are endless.
Making it Parve – Traditionally Tandoori Chicken is made with Yogurt. All my life I ate meat marinated in Yogurt sauce until I came to Israel. Here meat and dairy are never cooked together. So in Israel the chicken is marinated with the same spices minus the Yogurt.
So if you choose to make this recipe and want it Parve just do not add any yogurt. The rest of the ingredients and measurements will remain the same.
- 4 Chicken quarters - (I like to keep them joint)
- 1 cup Yogurt (plain)
- 1½ tbsp garlic paste
- 1½ tbsp ginger paste
- 1 tsp chilly Powder or Cayenne Powder
- 1 tsp Cumin powder
- 1 tbsp Coriander Powder
- 1 tbsp Fenugreek/ Methi powder (optional)
- ½ tsp Garam Masala Powder
- 2 tbsp Lemon Juice
- 2 tbsp Canola Oil
- Salt and Pepper to taste.
- Chat Masala, lemon wedges and Cilantro - for garnish
- Clean, skin, wash and pat dry the chicken. In the video I am using chicken quarters but you can use Chicken legs or thighs.
- Score the meat on the legs and thighs. This will help absorb the marinade better.
- In a large bowl, add all the marinade ingredients including yogurt, lemon juice, salt pepper and all the dry spices.
- Stir to combine.
- Add the chicken quarters.
- Coat the chicken well in the marinade
- Marinate the chicken for a minimum 4 hours to over night.
- Remove from the fridge about an hour before you are ready to cook and serve so the meat comes to room temperature. (always cook meat at room temperature)
- Preheat your oven at 220 C/440 F for at least 20 minutes.
- Line a baking tray with foil for easy clean up.
- Place your wire rack on the top of the baking tray like so..
- Arrange your chicken pieces on the wire rack.
- Add 1 tbsp of canola oil to the left over marinade in the bowl.
- Using a pastry brush coat the oil and marinade to the chicken now (as well as during baking)
- Bake on a shelf closer to the heat so it will get a nice brown color.
- Bake for 20 minutes, turn the chicken over and bake another 10 minutes.
- Check the Chicken to see if it is done, If necessary bake for 10 more minutes.
- If the chicken has not browned - turn the grill on for the last five minutes of baking.
- Sprinkle some chat masala and a light drizzle of lemon juice.
- Serve garnished with Cilantro and lemon wedges.
- Note: That's my Tandoori Chicken after 35 minutes of baking. I did put the grill on for the last 5 minutes.
Here is the video I made to help you understand the process better. Below you will find a little collage of all the progress pictures too.
Here’s is a step by step.