Tandoori Chicken

Tandoori Chicken is a very popular Indian starter, which also happens to be one of the top 5 Indian dishes searched online in 2018-19. The good part about this dish is that you can marinate larger quantities of chicken and freeze it and just use it as required.

Though the traditional way of making a tandoori chicken is by grilling it in a tandoor or a cylindrical clay oven, we can prepare it on the stove top at home. A tandoor grill or pan can be used to get those lovely char marks on the chicken. But in case you don’t have it, you can use a regular pan as well.

Serve these hot with some green chutney. (Check recipe: https://foodtokwithsherin.wordpress.com/2020/03/07/mint-and-coriander-chutney-green-chutney/)

Few things to keep in mind

  • Chicken: Having similar size of chicken pieces will help in evenly cooking them. Also, its important to make cuts on the chicken pieces so that the marinade coats the chicken well
  • Yogurt: It is always better to use hung yogurt for this recipe. This will help in making the marinade thicker and will properly coat the chicken pieces
  • Marination Time: The more the chicken marinates, the juicier it will be. Leaving the chicken to marinate for 6-8 hours or overnight in the refrigerator really enhances the flavours of the dish


Ingredient List

  • Chicken – 1/2 kg
  • Hung Yogurt – 1/2 cup
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Kashmiri Chilli Powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Coriander Powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Crushed Kasuri Methi (Dried Fenugreek Seeds) – 1 tsp
  • Chaat Masala – 1/2 tsp
  • Salt – 1/2 tsp (adjust as per preference)
  • Lemon juice from 1/2 lemon
  • Red color – a few drops (optional)
  • Oil / Butter

Step by Step Process

  1. Make cuts on the chicken pieces and keep it aside.
  2. Add the hung yogurt and all the remaining ingredients except the oil into a bowl and whisk together nicely till well combined.
  3. Add red color, if using.
  4. Add the chicken pieces to this marinade and coat well. Let the chicken marinate for 6 – 8 hours or overnight, covered in the refrigerator.
  5. For cooking the chicken, heat a tawa and spray some oil onto it.
  6. Place the marinated chicken pieces on the hot tawa and let it cook. Keep turning and if it looks dry, brush some oil or butter on the pieces.
  7. When the meat is cooked well and looks like falling off the bone, take it off the heat and let it rest for a couple of minutes before plating.
  8. Serve hot with sliced onions, lemon wedges and mint chutney! (Check recipe: https://foodtokwithsherin.wordpress.com/2020/03/07/mint-and-coriander-chutney-green-chutney/)

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