When you have a craving, for some spicy juicy chicken, why not make this Tempting Tandoori Chicken???This is the best recipe for Tandoori chicken I came up with after trying different variations.
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor (a traditional clay oven). The dish originated in India and is popular in many other parts of the world.
In my method of cooking, I roast the chicken in a pan to get a nice color and then bake it in the oven to finish the cooking. If you want to cook it on the pan itself, you can continue until chicken is cooked well.
Giving smokey flavor with a hot piece of charcoal is an optional step as well but adds a really nice smokey flavor to the chicken.
Ingredients for Tandoori Chicken:
Chicken leg pieces – 3 (skinless with deep cuts)
Yoghurt – 1 Cup
Ginger Garlic Paste – 1 Tbsp
Coriander Cumin Powder – 1 Tbsp
Kashmiri Red Chilli Powder – 1 ½ Tbsp
Garam Masala – 1 Tsp
Chaat Masala – 1 Tsp
Tandoori Masala – 1 Tbsp
Kasoori Methi – ½ Tbsp
Kitchen King Masala – 1 Tsp
Cardamom Powder – a pinch
Lemon – ½
Mustard Oil – 2 Tbsp
Red food color – a few drops (Optional)
Yellow food color – a few drops (Optional)
Butter – 1 Tbsp
Oil – 1 Tbsp
Charcoal – 1 piece (Optional)
Method:
1. Take yoghurt in a bowl. Add ginger garlic paste, coriander cumin powder, Kashmiri red chilli powder, garam masala powder, chaat masala, tandoori masala powder, kasoori methi, kitchen king masala, cardamom powder, lemon juice, mustard oil and red & yellow food color. Mix all the ingredients well.
2. Now add chicken leg pieces to the marination and coat them well. Make sure to make deep cuts to the chicken and marinate for at least 2 hours. You can also keep it overnight for marination.
3. Now heat oil and butter in a pan on high heat.
4. Fry chicken to get a nice color for about 2 minutes on each side. We need to finish the cooking of the chicken in the oven next. You can also cook the chicken in the pan until done and move on to the charcoal step.
5. Now bake in a preheated oven at 220°C or 425°F for 20 minutes. After about 10 minutes, baste the chicken with the oil released by the chicken.
6. Now broil for a nice color approximately 2 minutes.
7. Remove from oven and baste it again with the juices released from the chicken.
8. Place a hot charcoal in a bowl, put some ghee/oil on it, cover and let it smoke for about 5 minutes. This is an optional step, but it really gives a nice smokey flavor the tandoori chicken.
9. Serve hot with some onion rings and lemon wedges.
Happy Cooking! ☺