Introduction

A common Indian snack made with chicken, yogurt, spices, and herbs is called Tandoori Chicken. This recipe makes it simple to make the restaurant version at home. Accompany it with Mint Chutney or Cilantro Chutney. Have some turmeric rice and cucumber raita for a full supper.

Total Time for Tandoori Chicken

Preparation Time	10 mins
Cock Time	30 mins
Marinating Time	6 hrs
Total Time	40 mins
Servings	4

Ingredients for Tandoori Chicken

• 1.1 to 1.6 lbs (½ to ¾ kg) chicken
• ½ cup of Greek yogurt (hung curd)
• ¾ to 1 tablespoon of ginger garlic paste
• 1 teaspoon of garam masala
• 1 teaspoon of red chili powder (Kashmiri or any low-heat chili)
• ¼ teaspoon of black pepper crushed (powder)
• 1 teaspoon of coriander powder (dhania powder)
• ¼ teaspoon of salt (taste marinade & add more)
• ¼ teaspoon of turmeric (haldi)
• One teaspoon of dried fenugreek leaves, or kasuri methi
• 1 tablespoon of lemon juice
• 1½ tablespoons of oil (preferably mustard oil)

To Grill

• 1 tablespoon of oil

For color

• 1 teaspoon of Kashmiri red chili powder
• 1 to 2 tablespoons of oil (preferably mustard oil)

How To Cock Tandoori Chicken

Marinade

1. Put some Greek yogurt or thick curd (hung curd) in a mixing dish. If you don’t have it, create your own by using the instructions listed below.
2. Add the red chili powder, ginger-garlic paste, garam masala, turmeric, kasuri methi, pepper powder, and coriander powder after that.
3. Add the lemon juice and oil as well.
4. Mix everything thoroughly. The consistency of the marinade must be thick, not runny. If necessary, taste it and add extra salt and chili powder.
5. Cut the chicken into deep crevices and place it in the bow.
6. Coat the chicken thoroughly to fill the slits.
7. For at least six hours, cover and leave aside. Should you shorten the marinating period, the chicken won’t become tender and moist. If you cook it on a tawa, it might not turn out good.

Making

1. For at least 15 to 20 minutes, preheat the oven to the maximum setting. It is 470 F, or 240 C, in my oven. Kindly adhere to the detailed directions provided above the recipe card for both the cooktop and air fryer methods.
2. To catch the drips, line an oven tray with foil.
3. Next, leave a wire rack that has been oiled on the tray.
4. Lay the chunks of chicken on top of the wire rack.
5. Give the bird a 15-minute grilling time.
6. To make it spicy, combine 1 tsp red chili powder and 1 tbsp oil.
7. Baste the chicken with the red chile oil after it has been grilled for 15 minutes. The remaining marinade can also be based on top of the chicken.
8. After flipping the chicken over, brush it with the marinade or red chili oil.
9. Cook the chicken for a further 6 to 10 minutes, or until it is thoroughly done. The timing will need to be adjusted based on the size of the chicken pieces.
10. Adjust to broil for the final five minutes. Alternatively, you can spend the final five minutes moving the entire tray with the wire rack to the highest rack. The result is the burnt appearance.
11. Cover the chicken with the drippings. The chicken remains moist as a result. Another option is to burn a bit of charcoal and put it in a tiny cup. Remove the chicken tray from the oven and fill it with a cup of charcoal. Use foil or a sizable dish to cover. Give it five to seven minutes to smoke.
12. Tandoori chicken in the restaurant style is ready. Serve with slices of lemon and onion and with Pudina Mint Chutney or Cilantro Chutney. Serve it with cucumber raita and turmeric rice for a full dinner.

Nutrition Facts of Tandoori Chicken

540	43g	3g	32g
Calories	Fat	Carbs	Protein

Check Out: Delicious Palak Paneer Recipe

Get Access Now: Recipes

Tandoori Chicken Masala: Click Here