Tandoori Chicken Recipe | Tandoori Chicken Tikka

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Tandoori Chicken was incredible!
We used fresh chicken instead of old ones because it’s what we had and paired
really well with this. Both my husband and I went back for seconds. The
combination of flavors is unique and amazing. And the mint sauce totally
elevates it. Will definitely be making again!”

Please make way in your tummys and hearts for this terribly addictive, incredibly succulent Tandoori Grilled Chicken. Crisp funk tenders brushed with your favorite funk masala and roasted to a perfect crisp and some quick pickled onions, all piled on a bed of light, nutty quinoa with a fresh- made potable mint sauce that might make you CRY REAL mortal Gashes. It’s then. It’s a go- to lunch/ regale/ bedtime snack. It couldn’t be easier and we simply can not stop eating it. It’s also absolutely flexible and super easy to throw together, so it’s veritably ready to be your new stylish friend.

This is a Tandoori Grilled funk in the traditional Indian cookery sense where pieces of marinated funk are grilled or ignited on skewers in a tandoor roaster OR on Chambers. And it’s a full tandoori funk, which is a curried interpretation where that funk also gets coddled in a delicate seasoned tomato sauce or homemade green chutney and served as snack. Rather, we ’re adopting that succulent deeply spiced flavor using our favorite roshni interpretation of masala sauce and giving some easy crisp funk tenders a little encounter and grilled.

About Tandoori Chicken

Tandoori funk is a popular Indian dish known for its vibrant red color and hoarse, scrumptious taste. It began in the Punjab region of India and is now enjoyed worldwide.

Then are some crucial points about Tandoori Funk

Condiment Tandoori funk is marinated in a admixture of yogurt and spices, which not only infuses the funk with flavor but also helps tenderize the meat. The condiment generally includes constituents like gusto, garlic, cumin, coriander powder, turmeric, paprika, garam masala, and chili greasepaint. Cuisine system Traditionally, tandoori funk is cooked in a tandoor, a complexion roaster hotted by watercolor or wood fire.

The high heat and violent, hoarse terrain in the tandoor conduct a distinct flavor and charred texture to the funk. still, it can also be prepared using a regular roaster or caff. Tandoori masala Tandoori funk gets its hand flavor from the tandoori masala, a spice mix used in the condiment.

This spice blend generally includes a combination of sweet spices like cumin, coriander, paprika, turmeric, cinnamon, cloves, and cardamom. The exact mix of spices can vary depending on the region and particular preference. Red color Tandoori funk is known for its vibrant red color.

Traditionally, this color comes from the addition of red food coloring or natural colorings like Kashmiri red chili greasepaint. still, you can skip the food coloring or use druthers like beetroot juice or saffron for a natural red tinge.

Hoarse Flavor

The hoarse flavor associated with tandoori funk is generally achieved through the high heat and watercolor used in the traditional tandoor. To replicate this smokiness at home, you can add a small piece of watercolor to the condiment and briefly bomb the funk before cuisine. Serving suggestions Tandoori funk is frequently served with naan chuck, roti, or rice. It dyads well with mint chutney, sliced onions, and bomb wedges, which give a stimulating discrepancy to the bold flavors of the dish.

Healthier Options

For a healthier interpretation, you can conclude for skinless funk or remove the skin before cuisine. Using low- fat yogurt in the condiment can also reduce the overall fat content. Grilling or incinerating the funk rather of deep- frying can further minimize the calorie input. Variations While the classic tandoori funk features funk on the bone, you can also prepare boneless tandoori funk by using boneless funk guts or shanks. also, you can use the tandoori condiment for other proteins like fish, shrimp, or paneer( Indian cabin rubbish) for succulent variations.

                                                                                                                                                                                                       

How To Make     

                                                

  • Greek yogurt also known as hung curd is key ingredients used in the marinade. It is nothing but curd that had been strained of all the whey/liquid. If you do not have greek yogurt.
  • Firstly transfer yogurt to a large mixing bowl. Add all the spice powders. Garam masala , pepper powder, tumeric, chilli powder and salt. Also add in ginger garlic paste and kasuri methi.
  • Make sure that use chilled chicken which is stored in candy. If chicken’s skin is tight then it will best in marination.

  • Add lemon juice. Be careful not to add a lot. Use as required depending on how sour your yogurt is.
  • Pour oil as well.
  • Mix well and taste the marinade. Add any ingredient needed to suit your taste like salt and chilli powder. The marinade has to be thick and not runny otherwise it will stick up to the pan. Chicken will let out lot of moisture and juices while grilling if the marinade is runny.
  • Make sure the chicken has no dripping water. If needed wipe dry with a kitchen tissue. Next make gashes to the chicken.
  • Marinate it well so that the masala reaches deep inside. The marinade will tenderize the chicken. So make sure you do it properly.
  • Cover and refrigerate for at least 6 hours to over night. Do not reduce the time as the chicken will not get cooked and turn tender. You can keep this as long as 48 hours in the refrigerator                                                                                                                                                         
    Way to Chamber

                                                                                    

  • First of all clean the chamber. Took some charcoals & put it into the chamber. Now burn the fire in charcoals & wait till it turn in blood red colour.
  • Place the top grill on it.
  • Put the merinated chicken on it. After 30 sec-1 min when you see that chicken is getting some dry, pour some melted butter/sunflower oil/refined oil, which one you like.
  • You should check the both side of chicken after a short interval of time.
  • After that when you see the chicken gets golden brown shade, then transfer it to the plate to serve.
  • Now chicken is ready to eat. 
  • You can take mayonnaise also if you want as it’ll add much more luxurious taste. 
  • One more thing you should remember to get more flavour that pour the mixture of black pepper & salt on it. At last but not the least squeeze the lemon over it and enjoy the recipe.  

    Serve Tandoori Chicken with Cilantro chutney along side sliced onions & lemon wedges to your near & dear ones. This is my favourite dish and for my family also.You should also try it once.   

     

    Expert Tips

    Marinating time: For flavorful and tender Tandoori Chicken, marinating is key. Allow the chicken to marinate for at least 2-4 hours, or preferably overnight, to let the spices and yogurt mixture penetrate the meat. This will result in a more flavorful and tender chicken.

    Use yogurt as a tenderizer: Yogurt not only adds flavor but also acts as a natural meat tenderizer. The lactic acid in yogurt helps to break down proteins, resulting in tender and juicy chicken. Ensure you use plain yogurt without any added sweeteners or flavors.

    Spice blend: Prepare a well-balanced spice blend for your Tandoori Chicken. Common spices include cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper for some heat. Adjust the spice level according to your preference. Adding a pinch of red food coloring can give the chicken an appealing red color, although this is optional.

    Fresh ginger and garlic: Grate or mince fresh ginger and garlic for the marinade. This will enhance the flavor of the chicken and give it an authentic taste. You can adjust the amount based on your preference for a stronger or milder ginger and garlic flavor.

    Cooking temperature: Tandoori Chicken is traditionally cooked in a tandoor oven at high temperatures. If using a home oven or grill, preheat it to the highest temperature possible to replicate the intense heat of a tandoor. This will help achieve a charred and slightly smoky flavor.

    Use a wire rack or skewers: To prevent the chicken from sticking and to ensure even cooking, place it on a wire rack or thread it onto skewers before grilling or baking. This allows air to circulate around the chicken, resulting in a more evenly cooked and charred exterior.

    Basting with ghee or oil: While cooking, baste the chicken with ghee or oil. This helps to keep the chicken moist and adds a rich flavor to the finished dish. Baste the chicken every few minutes to prevent it from drying out.

    Resting period: Once cooked, allow the Tandoori Chicken to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken.

    FAQs

    Q: Can I use boneless chicken for Tandoori Chicken?

    A: Yes, you can use boneless chicken for Tandoori Chicken. Boneless chicken thighs or chicken breast are popular choices as they cook quickly and evenly. However, bone-in chicken pieces, such as drumsticks or chicken wings, can also be used if preferred.

     

    Q: Can I make Tandoori Chicken without a tandoor or grill?

    A: Yes, you can make Tandoori Chicken without a tandoor or grill. A regular oven or stovetop grill pan can be used as alternatives. Preheat the oven to the highest temperature or heat the grill pan over medium-high heat. Adjust the cooking time accordingly.

     

    Q: Can I substitute yogurt in the marinade?

    A: Yogurt is a key ingredient in the marinade as it tenderizes the chicken and adds a tangy flavor. It is not recommended to substitute yogurt entirely. However, if you have dietary restrictions or preferences, you can try using Greek yogurt, sour cream, or a dairy-free yogurt alternative. Keep in mind that it may slightly alter the taste and texture.

     

    Q: How long should I cook the Tandoori Chicken?

    A: The cooking time for Tandoori Chicken can vary depending on the size and thickness of the chicken pieces, as well as the cooking method used. As a general guideline, bone-in chicken pieces may take around 20-25 minutes in the oven or on the grill, while boneless chicken pieces can cook in approximately 15-20 minutes. It’s important to ensure that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

     

    Q: Can I make Tandoori Chicken with skinless chicken?

    A: While Tandoori Chicken is traditionally made with chicken pieces that have the skin on, you can still make it with skinless chicken. The chicken may be slightly less moist without the skin, so take care not to overcook it. Marinating the chicken for a longer period of time can help infuse more flavor and moisture into the meat.

     

    Q: Can I use a store-bought Tandoori spice mix?

    A: Yes, you can use a store-bought Tandoori spice mix if you prefer. However, making your own spice blend allows you to customize the flavors and adjust the spice level to your liking. If using a store-bought mix, follow the instructions on the packaging and adjust the seasoning as needed.

    If you like this recipe then try our other Chicken Recipes

    Butter Chicken

    Chicken Wings

    Chicken Burger

    Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook , Twitter or Pinterest .

     

    Tandoori Chamber Chicken Recipe Card

    North Indian Kitchen
    Tandoori Chicken made on chamber. Filled with juicy and creaminess of curd makes it very smooth from outside as well as from inside.
    5 from 3 votes
    Prep Time 25 minutes
    Cook Time 40 minutes
    Total Time 1 hour 5 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4
    Calories 229 kcal

    Equipments

    1 Beaker
    1 Chamber

    Ingredients

    For Hung Curd

    1st Marination

    • 750 gms Chicken
    • Salt to taste
    • 2 tablespoon Lemon juice
    • 2 tablespoon Ginger & Garlic paste
    • 1 teaspoon Kashmiri red chili powder

    2nd Marination

    • 2-3 tablespoon Mustard Oil
    • 1 tablespoon Kashmiri red chili powder
    • 1 tablespoon Ginger & garlic paste
    • 1 teaspoon Coriander powder
    • 1 teaspoon Cumin powder
    • ½ teaspoon Black salt
    • ½ teaspoon Chaat masala
    • ½ teaspoon Garam masala
    • ¼ teaspoon Roasted Kasuri methi powder
    • ¼ teaspoon Cardamom powder
    • Salt to taste

    Instructions
     

    • ⇒Greek yogurt also known as hung curd is key ingredients used in the marinade.
      1. Firstly transfer yogurt to a large mixing bowl. Add all the spice powders. Garam masala , pepper powder, tumeric, chilli powder and salt. Also add in ginger garlic paste and kasuri methi.
      2. Add lemon juice. Be careful not to add a lot. Use as required depending on how sour your yogurt is.
      3. Pour oil as well.
      4. Mix well and taste the marinade. Add any ingredient needed to suit your taste like salt and chilli powder. The marinade has to be thick and not runny otherwise it will stick up to the pan.
      5. Make sure the chicken has no dripping water. If needed wipe dry with a kitchen tissue. Next make gashes to the chicken.
      6. Marinate it well so that the masala reaches deep inside. The marinade will tenderize the chicken. So make sure you do it properly.
      7. Cover and refrigerate for at least 6 hours to over night. Do not reduce the time as the chicken will not get cooked and turn tender.
      Way to Chamber                                                                                
      8. First of all clean the chamber. Took some charcoals & put it into the chamber. Now burn the fire in charcoals & wait till it turn in blood red colour.
      9. Place the top grill on it.
      10. Put the merinated chicken on it. After 30 sec-1 min when you see that chicken is getting some dry, pour some melted butter/sunflower oil/refined oil, which one you like.
      11. You should check the both side of chicken after a short interval of time.
      12. After that when you see the chicken gets golden brown shade, then transfer it to the plate to serve.
      Now chicken is ready to eat. 
      You can take mayonnaise also if you want as it'll add much more luxurious taste. 
      ⇒One more thing you should remember to get more flavour that pour the mixture of black pepper & salt on it. At last but not the least squeeze the lemon over it and enjoy the recipe.  

    Video

    Notes

    • Use fresh and high-quality chicken for the best results. Freshly ground spices and quality yogurt will enhance the flavor of the dish.
    • Tandoori Chicken can be spicy, so adjust the amount of cayenne pepper or chili powder to suit your taste preferences. You can also remove the seeds from the chili peppers to reduce the heat.
    • Before marinating, make small cuts or pierce the chicken with a fork. This helps the marinade penetrate deeper into the meat, resulting in a more flavorful and tender chicken.
    • For a smoky flavor similar to tandoor-cooked chicken, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, place it in a small metal bowl, and carefully place the bowl in the center of the marinated chicken. Drizzle some oil on the charcoal and quickly cover the dish. Allow it to sit for 10-15 minutes before removing the charcoal. This technique infuses a subtle smokiness into the chicken.
    • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer to check the temperature at the thickest part of the chicken.
    Nutrition Facts
    Tandoori Chamber Chicken Recipe Card
    Amount per Serving
    Calories
    229
    % Daily Value*
    Fat
     
    43
    g
    66
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    130
    mg
    43
    %
    Sodium
     
    360
    mg
    16
    %
    Potassium
     
    413
    mg
    12
    %
    Carbohydrates
     
    3
    g
    1
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    32
    g
    64
    %
    Vitamin A
     
    870
    IU
    17
    %
    Vitamin C
     
    5.8
    mg
    7
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Tandoori Chicken
    Tried this recipe?Tag@northindiankitchenn on Instagram
                                                                                                                                                   

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