Tandoori chicken is originated from mughlai cuisine and is one of the most popular chicken appetizers that stole the hearts of many across the world. Soft, juicy, flavorful, delicious grilled chicken with bursting flavors of spices with a unique smoky aroma.
Tandoori chicken involves marinating and grilling in a tandoor or oven. It tastes best with a mint dip and served as a side dish with biryani, pulao, in wraps, sandwiches and salads. Tandoori chicken can be served with pickled shallots, lemon wedges and onion rings.
Restaurant style tandoori chicken can be made at home without any colours and preservatives. Do try it and enjoy it!
⏲️PREP TIME : 15 minutes
⏲️BAKE TIME : 50 minutes
🥘CUISINE : Mughlai
🍗COURSE : Appetizer
🍴YIELD : 8 servings
INGREDIENTS REQUIRED :
Leg pieces – 4 (skinless)
Hung curd – 1/4 cup
Fresh cream – 1/4 cup
Green chillies – 3 no. (chopped)
Vinegar or lemon juice – 1tbsp
Ginger garlic paste – 1 tbsp (heaped)
Coriander leaves – 1 tbsp (chopped)
White pepper – 1tsp
Garam masala – 1 tbsp
Salt – as required
For eggwash :
Egg – 1
Salt – 1 pinch
Black pepper powder -1 pinch
Beat egg, pepper and salt and keep it aside.
In a bowl add the items required for Tangri kabab marination .
Mix it well .
Give slits to the chicken pieces and add the masala. Mix well to coat the chicken pieces.
Cover the chicken bowl with a cling wrap or lid.
Refrigerate the marinated chicken (not in freezer) for 2 hours or over night .
After 2 hours, remove the excess masala from the chicken.
Give egg wash or smear butter .
In a preheated oven bake it in top most rack at 200°c for 25 minutes.
Now take out the chicken, turn the pieces other side, give eggwash and bake again for 25 minutes.
For marination of 1 whole chicken:
Skinless whole chicken – 1
Red Chilli powder – 6 tsp
Lemon juice – 3 tbsp
Hung curd – 5 tbsp
Cumin powder -2tsp
Garam masala powder – 2 tsp
Ginger garlic paste – 2 & 1/2tbsp
Kasuri methi (crushed ) – 2 tsp
Pepper powder – 2 tsp
Turmeric powder – 1 tsp
Oil – 3 tbsp
In a bowl add all the ingredients and mix well.
Give slits all-over the chicken and apply the masala using hand to coat it and fill it inside the slits too.
Cover the chicken bowl with a cling wrap or lid .
Refrigerate (not in freezer) the marinated chicken for 24hours.
After 24 hours, remove the excess masala from chicken .
Smear the chicken with butter or give eggwash.
Bake it at 200°c for 25 minutes each side in top most rack of the oven.
GREEN MINT DIP
INGREDIENTS REQUIRED :
Mint leaves – 1/2 cup
Coriander leaves – 1/2 cup
Green chillies – 2 no.
Garlic flakes -3 no .
Lemon juice – 1tbsp
Big onion – half
Curd – 1/2 cup
Black salt as required
Cumin powder – 1/2 tsp
Blend all the ingredients except the curd in a mixer jar to a smooth paste.
To the paste add the whisked curd and mix well.
Give eggwash or smear butter then bake for 25 minutes each side.
24 hours marination required for tandoori chicken which gives better results.
Keep aluminum foil in drip tray on lower rack of oven while baking. Later the foil can be discarded thus drip tray can be maintained without any stain.
Excess marinated masala can be reused to make paneer tikkas.
For making paneer tikkas 20 minutes marination is sufficient.
Wash chicken, Pat dry with a cloth then marinate.
Hung curd is obtained from removing excess water from curd using a muslin cloth.