In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides.
Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well.
Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Place the marinated chicken on the grill tray and brush some oil.
Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins.
Tandoori Chicken is now ready.
Ingredients
Directions
In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides.
Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well.
Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Place the marinated chicken on the grill tray and brush some oil.
Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins.
Tandoori Chicken is now ready.
Notes
Tips
- Marinate the chicken for as long as possible to ensure maximum flavor.
- Be sure to use full-fat yogurt in the marinade for a creamier texture and better flavor.
- Add food coloring to the marinade for a traditional red hue.
- If using an oven instead of a tandoor, place the chicken on a rack to allow heat to circulate evenly.
- Baste the chicken with the marinade occasionally while cooking to keep it moist and flavorful.
- Broil the chicken for a minute or two at the end of cooking to achieve a crispy, charred skin.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Serve Tandoori Chicken with a side of mint chutney and lemon wedges to balance out the spiciness of the dish.
- Use a meat thermometer to ensure that the chicken is fully cooked and safe to eat. The internal temperature should reach 165°F.
- Experiment with different spice blends to create your own unique Tandoori Chicken recipe.
FAQs
Q. What is Tandoori Chicken?
A: Tandoori Chicken is a spicy and flavorful dish from the Indian subcontinent, known for its tender, juicy meat, and crispy, charred skin.
Q. How is Tandoori Chicken made?
A: To make Tandoori Chicken, chicken is marinated in a mixture of yogurt, spices, and food coloring, then cooked in a tandoor, a traditional clay oven.
Q. What is a tandoor oven?
A: A tandoor oven is a traditional clay oven used in Indian cuisine to cook dishes like Tandoori Chicken.
Q. Can I make Tandoori Chicken without a tandoor oven?
A: Yes, Tandoori Chicken can be made in a regular oven or on the grill.
Q. What is the marinade for Tandoori Chicken made of?
A: The marinade for Tandoori Chicken is typically made of yogurt, spices, and food coloring. The specific ingredients and measurements can vary based on personal preference and regional variations.
Q. How long should I marinate the chicken?
A: The chicken should marinate for at least 30 minutes, but for best results, it’s recommended to marinate for several hours or overnight.
Q. Can Tandoori Chicken be made with other meats?
A: Yes, Tandoori Chicken can be made with other meats like lamb or fish.
Q. What should I serve with Tandoori Chicken?
A: Tandoori Chicken is typically served with a side of mint chutney, lemon wedges, and/or naan bread.
Q. How do I store leftovers?
A: Leftover Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 3 days.