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–+ servings

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
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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
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