chicken tandoori preparation

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🍗 What is Chicken Tandoori?



Chicken Tandoori is a classic Indian dish where chicken is marinated with yogurt and spices, then traditionally roasted in a tandoor (clay oven). The high heat (around 480°C) gives it its signature smoky flavor, crisp charred edges, and juicy interior. At home, it's often made in an oven, on a grill, or even in a pan.

🛒 Ingredients (for 1 kg chicken)
Chicken

1 whole chicken (cut into 4–8 pieces) OR 1 kg leg & thigh pieces (with bone preferred for juiciness).

Small deep cuts/slits should be made in the flesh to absorb marinade.

Marinade – 1st Stage (Initial tenderizing)

2 tbsp lemon juice (acidity breaks down proteins for tenderness)

1 tsp salt

1 tsp Kashmiri red chili powder (for color, mild spice)

Marinade – 2nd Stage (Main flavoring)

1 cup thick yogurt (curd, hung curd preferred)

2 tbsp ginger-garlic paste

1½ tsp cumin powder

1½ tsp coriander powder

1½ tsp garam masala

½ tsp turmeric powder

1½ tsp chili powder (adjust for heat)

2 tbsp mustard oil (or any oil, but mustard oil adds smoky sharpness)

Salt to taste

Optional: pinch of ground kasuri methi (dried fenugreek leaves, gives earthy aroma)

Garnishing

Fresh coriander leaves

Onion rings

Lemon wedges

A sprinkle of chaat masala

🔪 Preparation Steps
Step 1: Preparing the Chicken

Clean and pat dry chicken pieces.

Make 3–4 deep cuts on each piece (helps spices penetrate).

Step 2: First Marinade

Mix lemon juice, salt, and Kashmiri chili powder.

Rub this on the chicken and into the cuts.

Leave for 20–30 minutes (this step tenderizes meat).

Step 3: Second Marinade

Whisk yogurt until smooth.

Mix in ginger-garlic paste, dry spices, salt, and mustard oil.

Coat the chicken evenly in this thick marinade.

Cover and refrigerate at least 6 hours, ideally overnight (marination is the soul of tandoori).

🔥 Cooking Methods
1. Traditional Tandoor (best but rare at home)

Preheat tandoor to very high heat.

Skewer chicken pieces and cook until charred outside and juicy inside (about 15–20 min).

2. Oven Method (home-friendly)

Preheat oven to 220°C (430°F).

Place chicken on a greased rack over a tray (to catch drippings).

Cook 25–30 minutes, flipping once halfway.

For smoky flavor: after baking, place a hot charcoal in a small bowl, drizzle ghee, cover chicken tray for 5 minutes (dhungar method).

3. Grill / Barbecue

Place marinated chicken on hot grill.

Cook 20–25 minutes, turning and basting with butter/oil.

4. Pan/ Tawa (if no oven)

Heat heavy pan with little oil.

Cook chicken pieces covered on medium heat until cooked (20–25 min).

For char effect: remove lid and roast on high heat at the end.

👨�🍳 Pro Tips

Yogurt should be thick – watery curd makes marinade slip off.

Mustard oil – enhances authentic taste; heat it until smoking before mixing in marinade.

Marination time – minimum 6 hrs, maximum 24 hrs.

Don't overcook – chicken becomes dry. Internal temp should be around 75°C.

Color – Kashmiri chili gives vibrant red without too much spice. Avoid artificial color.

Smoky touch – Dhungar (charcoal smoke infusion) makes it taste like restaurant-style.

🍽 Serving

Serve hot with onion rings, lemon wedges, mint chutney, and naan or rumali roti.

Can also be shredded for wraps, rolls, or biryani topping.