Tandoori Chicken
 
 
Tandoori Chicken | tender, juicy chicken, marinated with yogurt and tandoori spices. This recipe includes how to cook it three ways (tandoor, grill or oven)
Author:
Recipe type: Mains
Cuisine: Indian
Serves: 7-8 pieces
Ingredients
  • 1 chicken (3 to 3½ pounds), cut into 7-8 pieces/skin removed
  • 1 cup whole milk yogurt
  • 3 tablespoons lemon juice
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 teaspoon fresh coarse ground black pepper
  • ½ ground turmeric
  • 3 teaspoons kashmiri chili powder (kashmiri chili has lessheat, more color and red color)
  • 1 teaspoon ground red chili powder (can use cayenne powder)
  • 1 teaspoon beet powder (optional for color)
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 3 teaspoons olive oil
  • 1¼ teaspoons ground coriander
  • 2 teaspoons salt (adjust to your liking)
  • 2 teaspoons dried fenugreek leaves
  • ½ teaspoon garam masala
Garnish
  • 2 tablespoon melted butter
  • chopped cilantro
  • onion slices
Method
MARINATE
  1. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ inch intervals. In a large bowl, combine the lemon juice, salt, black pepper, kashmiri chili powder, red chili powder, turmeric, yogurt, bet powder, ground coriander, ground cumin, oil, garlic, ginger, and garam masala. Mix the marinade and reserve ¼ cup; this is what you will baste with later. In a large bowl mix together the chicken and remaining marinade and let marinate for at least 12 hours (up to a day).
ON THE GRILL
  1. Grill the chicken over medium high heat, after 10-15 minutes baste generously with a pastry brush. Turn and cook, basting the other side 10 minutes later. After about 15 more minutes/or until chicken is just done cooking, baste once more lightly before removing from grill. Internal Temp should be 165F
IN THE OVEN
  1. Preheat oven for 425 F. Line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken. Once the oven is hot, place the pan with the chicken in the oven. Turn the chicken pieces after 20 minutes of cooking and baste generously with a pastry brush. Roast for another 10-15 minutes, turn the pieces and baste again. Cook for an additional 7-10 minutes. Turn the oven off and let the chicken rest in the closed oven for 10-15 minutes more. Internal Temp should be 165F
IN THE TANDOOR
  1. Household tandoors usually heat up to 400-550 F (depending on size). Commercial tandoors can heat up to 900 F. This method is if you are using a small-medium household tandoor oven. Thread the marinated chicken pieces onto metal tandoor skewers, leaving about 1 inch between each piece. Leave at least 6-7 inches between the tip and the last piece of chicken placed on the skewer. Lower the skewers, tip first, into the tandoor. The tips will rest on the coals in the bottom of the oven. Let the chicken cook for 10-15 minutes. Lift the skewers out and baste chicken generously with a pastry brush. Insert the skewers in the tandoor and let cook for additional 10-15 minutes. Remove and baste again and cook for an additional 7-10 minutes or until tender. Remove the skewers from the tandoor and let cool for 10 minutes before removing chicken. Internal Temp should be 165F
GARNISH
  1. Drizzle melted butter on hot tandoori chicken with fresh lemons or limes, cilantro, and red onion slices. Serve with naan (Indian flatbread)
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/tandoori-chicken/