Tandoori chicken is a traditional Indian dish renowned for its vibrant red hue and smoky flavors. This dish involves marinating chicken pieces in a blend of yogurt, spices (such as cumin, coriander, and garam masala), ginger-garlic paste, and often a touch of Kashmiri red chili powder for its distinctive color. The marinated chicken is then cooked at high temperatures in a tandoor (a clay oven) or baked/grilled, resulting in tender, juicy chicken with a slightly charred exterior. It’s a popular and flavorful dish often served with fresh garnishes like coriander leaves and lemon wedges.
Here’s a detailed recipe for making tandoori chicken at home:
Ingredients:
- 1 whole chicken, skin removed and cleaned, or chicken pieces (legs, thighs, or breasts)
- 1 cup plain yogurt (Greek yogurt works well)
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 tablespoon Kashmiri red chili powder (or paprika for a milder flavor and color)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground black pepper
- 1-2 teaspoons red food color (optional for the vibrant red color)
- 2 tablespoons vegetable oil or melted ghee
- Salt to taste
- Fresh coriander leaves and lemon wedges for garnishing
Instructions:
- Prepare the Chicken:
- Pat the chicken dry with paper towels. If using a whole chicken, make deep incisions using a sharp knife on the surface of the chicken to help the marinade penetrate.
- Marinate the Chicken:
- In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, ground coriander, ground cumin, turmeric powder, garam masala, black pepper, red food color (if using), vegetable oil or ghee, and salt. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight for the flavors to infuse.
- Preheat the Oven or Grill:
- If using an oven, preheat it to the highest temperature setting (usually around 475-500°F/ 245-260°C). If using a grill, prepare it for direct grilling over medium-high heat.
- Skewer or Arrange Chicken:
- If using skewers, thread the marinated chicken onto skewers. If not, place the chicken pieces on a baking tray lined with aluminum foil and greased lightly.
- Cooking:
- Oven Method: Place the skewers or tray in the preheated oven and cook for about 20-25 minutes, turning the chicken pieces halfway through until they are cooked through and charred on the edges.
- Grill Method: If using a grill, place the skewers directly on the grill grates and cook for approximately 10-12 minutes on each side, or until the chicken is thoroughly cooked and has charred spots.
- Check for Doneness:
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Garnish and Serve:
- Garnish the tandoori chicken with fresh coriander leaves and lemon wedges. Serve hot with onion rings, mint chutney, or a squeeze of fresh lemon juice.
Enjoy your homemade tandoori chicken with its smoky and aromatic flavors!
