Monday, July 9, 2012

Tandoori Chicken

Tandoori chicken, a food that needs no introduction. It originated in India, loved world wide. If you go to any part of the world, you can find tandoori chicken in every single Indian restaurants menu. The name 'Tandoori' comes from a 'tandoor', means clay oven, where it is cooked.
Last night I made this for dinner. I do not have a tandoor so cooked in my oven. One can also use a grill to cook tandoori chicken. The procees is simple, marinate the chicken pieces and cook them in an oven. Here is the process how I did it.


A whole Chicken (750gm):Skinned and Cut into 4 pc

For the first marinade:

  • Salt: 1tsp
  • Lime juice: 1/2tbsp
  • Kashmiri red chili powder: 1tsp

For the second marinade:

  • Hung curd: 4tbsp
  • Garlic paste: 1/2tbsp
  • Ginger paste: 1/2tbsp
  • Cumin powder:1/2tbsp
  • Corriander powder: 1/2tbsp
  • Red chili powder: 1tsp
  • Black pepper powder: 1tsp
  • Garam masala powder: 1tsp
  • Nutmeg powder: a pinch
  • Kasuri methi powder: 1/4tsp
  • Mustard oil: 1/2tbsp
  • Lime juice: 1/2tbsp
  • Salt: 1/2tsp
  • Turmeric powder: 1/4tsp
  • Red food color: 2-3drops(optional)
  • Butter(melted): for basting

How to proceed:

1. Wash the chicken pieces and pat dry with paper towel. Make slits on the meaty flesh part of the chicken.

2. Mix all the ingredients of first marinade and rub the chicken with that. Put marinades on the slits also. Let it rest for 15min.
3. In a bowl mix all the ingredients for the second marinade. For the hung curd, take the curd in a muslin cloth and place it on a strainer and keep it inside the refrigerator for 20-30min.

4. Let the chicken marinate for at least 6-8 hrs inside refrigerator in a closed container.

5. Pre-heat the oven to 400F/200C/Gas mark 6.

6.Put the chicken pieces in skewers. If using wooden skewers, soak them in water for at least 1hr.

7. Place the chicken on a deep baking tray. I always use a non-stick baking rack to support the chicken.
8. Cook for 10min. Turn the chicken baste with some butter, cook for another 10min. By this time the chicken will be nicely cooked. To know if the chicken is cooked or not, just cut a fleshy part and check the color. If it is white in color and opaque, and the juice runs clear then it is done. But if it is pink and transluscent and the juice seems to bloody, then you need to cook it little longer. 
Baste the chicken on both sides again and broil it for 5min. Broiling is an option you can find in your oven. If you do not see such option just turn the oven temperature to the highest. Broiling is defined as grilling where the heat comes from above.
9. Let the chicken rest for 5 min. I know you are in big hurry to taste it, but no wait...:)

10. Serve hot with some onion rings and a piece of lime. some like to sprinkle chat masala on the chicken, but I am happy with my onion rings and lime.

I had this tandoori chicken last night, along with some pea-pulao and mixed dal..:)


  1. uff ki darun!!! tumi anek khtecho.. ami rannaghorer sob moshla makiye oven-e dhukiye di.. :P


  2. Thanks a lot for this recipe. It turned out great.delicious dear...You have made this perfectly..Will surely give it a try..
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