Tandoori chicken restaurant style recipe
Tandoori chicken recipe
Tandoori chicken recipe in charcoal Tandoor, in an Oven and on stove top or gas top at home.
Tandoori chicken is juicy, soft and extremely easy to make at home. And the best part is you don't even need a tandoor to make it. If you have been looking for such a tandoori chicken recipe, you have come to the right place. Here I bring you the step by step guide on how to make tandoori chicken at home without a tandoor.
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Tandoori chicken is everyone's favourite. It is especially for all the foodies and cooking enthusiasts.
Tandoori chicken also known as Tandoori Murgh is a world famous dish which is loved by all generation of people. It has a distinct red colour appearance due to the use of kashmiri red chilly paste. This chilly paste make tandoori chicken red.
What is Tandoori chicken
Tandoori chicken is a chicken dish prepared by roasting or grilling either a whole chicken or leg and breast pieces over charcoal fire. Chicken or its pieces are marinated in a spiced based yogurt marination and typically roast in a tandoor till crisp golden.
Origin of tandoori chicken
The dish is originated in Indian subcontinent in Peshawar , now in Pakistan, where Chef Kundan Lal Gujral worked in a restaurant. There Mr kundan Lal Gujral invented the tandoori chicken. But due to partitions (India Pakistan) he left and moved to Delhi where he opened a restaurant named Moti Mahal.
It was from there this tandoori chicken become so popular that some world's great leader like Nixon , John F. Kennedy and Gandhi visited it Tandoori chicken is very popular in Punjab and also called a Punjabi dish.
How to make a juicy tandoori chicken
A juicy succulent tandoori chicken recipe totally depends on it marination. If you use a proper good marination procedure then your chicken will be juicy . Lemon juice is an important factor to make tandoori chicken juicy.
Cook tandoori chicken in a medium slow temperature tandoor , use two step marination procedure to make a juicy tandoori chicken.
Authentic tandoori chicken
To make authentic tandoori chicken you need a good and proper marination. You need to make a yoghurt based tandoori masala with some spices like garam masala powder, cumin powder, coriander powder, small pinch of black pepper powder. Mustard oil, kashmiri chilly paste are also used to make a authentic tandoori chicken.
And it is cooked over charcoal tandoor till crisp golden. A traditional Indian tandoori chicken is made with tandoori masala paste and cooked over a charcoal tandoor.
Tandoori chicken ingredients
Chicken : Generally Chicken leg and breast piece are used to make it. In some places a whole chicken is often used to make tandoori chicken. In this recipe I have used whole leg and breast.
Yoghurt : Less sour yogurt is best and use a hung curd for best result.
Spice powder : Most common spice powder are red chilli powder, cumin powder, garam masala powder, coriander powder, turmeric powder and black pepper powder.
Lemon juice : A must have ingredient.
Oil : Use any good quality vegetable oil or mustard oil.
Red chilly paste : To give the tandoori chicken the distinct red color use kashmiri chilly paste.
Other : Salt and chat masala
Serving suggestions
What to serve with tandoori chicken or tandoori chicken side dishes are as follows
- Tandoori chicken is generally served with green chutney (Cilantro mint sauce) , onion slices and lemon wedges.
- Other side dishes that goes well are butter naan, garlic naan roomali roti and biryani.
- Tandoori chicken can be used to prepare chicken masala, butter chicken and tandoori chicken curry. You can also prepare Tandoori chicken salad and chicken briyani.
Tandoori chicken calories
Calories in a full tandoori chicken served in indian restaurant
- Calorie : 915
- Fats : 64 g
- Protein : 70 g
- Carbohydrate : 14 g
Steps to make the recipe
Cutting and marinating
Clean and cut the chicken and remove the Leg and Breasts part separately.
Remove the excess fats from the side of the leg and breast using a knife. Using a sharp knife make 3 - 4 incision to the Leg and Breast part of the chicken. These incision can help to absorb the flavours of the masalas marination.
Tandoori chicken marinade
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Remove the excess fats from the side of the leg and breast using a knife. Using a sharp knife make 3 - 4 incision to the Leg and Breast part of the chicken. These incision can help to absorb the flavours of the masalas marination.
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Tandoori chicken marinade
First marination
Take the chicken pieces in a mixing bowl. Add half of the red chilli powder, ginger garlic paste, lemon juice and salt. Mix them nicely with the chicken pieces. Then pour half of the cooking oi and mix gently. Keep them aside for half an hours. These process will make the chicken pieces get tenderized quickly and they become soft and juicy. Due to the presence of Lemon juice, the chicken pieces get rapidly tenderized.
Take the chicken pieces in a mixing bowl. Add half of the red chilli powder, ginger garlic paste, lemon juice and salt. Mix them nicely with the chicken pieces. Then pour half of the cooking oi and mix gently. Keep them aside for half an hours. These process will make the chicken pieces get tenderized quickly and they become soft and juicy. Due to the presence of Lemon juice, the chicken pieces get rapidly tenderized.
The second marination
Second marination gives the chicken all spicy flavors and help to get cooked properly.
In this marination , you need to make a masala paste with yogurt called as tandoori masala or tandoori red masala. Why it is called as a red masala ? Because this gives the distinct authentic red color to tandoori chicken. Due to the use of Kashmiri red chilly paste in tandoori masala , the chicken become red in color. You can use artificial red color to give it the said color but that is not advisable.
Tandoori masala is a powder or paste to make tandoori chicken. You can brought it from any store or make it as a paste at home
Add yoghurt in a mixing bowl first and then add ginger garlic paste, Kashmiri chilly paste, red chilli powder, cumin powder, Garam masala powder, coriander powder and black pepper powder. Next add lemon juice, cooking oil or mustard oil, chat masala and salt. Mix everything with a whisk to make a thick masala .
Now bring the first marinated chicken pieces and mix well with this tandoori masala mixture. Coat the masala properly so that it can enter inside the chicken pieces using the incision marks.
Add yoghurt in a mixing bowl first and then add ginger garlic paste, Kashmiri chilly paste, red chilli powder, cumin powder, Garam masala powder, coriander powder and black pepper powder. Next add lemon juice, cooking oil or mustard oil, chat masala and salt. Mix everything with a whisk to make a thick masala .
Now bring the first marinated chicken pieces and mix well with this tandoori masala mixture. Coat the masala properly so that it can enter inside the chicken pieces using the incision marks.
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Keep the chicken refrigerated for at least 3 hours to marinate or overnight for best results. After the said time bring the marinated chicken pieces out of the fridge and keep at room temperature for 10 minutes.
Cooking the chicken
Tandoori chicken at home without Oven on pan ( gas stove)
Take a pan and heat oil in medium flame. When the oil become hot add the marinated chicken pieces one by one on the pan. Roast them for 5 minutes on low flame heat.
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After five minutes flip the chicken pieces and cook for another five minutes. You can use a lid to cover the pan while cooking.
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Grease a BBQ grill ( jali) with oil and place over a gas top. Then place the chicken leg piece over it. Brush some butter on both side of the chicken leg.
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Switch on the gas and roast for 1 minutes on both side or till all the masala become dry and the chicken become crisp.
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Remove and garnish in a plate to serve hot .
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Tandoori chicken in Oven
You can also cook Tandoori chicken in an oven. Preheat the oven to 240 degree celcius for at least 15 minutes . Place silver foil on a baking tray and grease it with oil or butter.
Now place the marinated chicken pieces over the foil and grill for 8 minutes. After 8 minutes, flip the chicken pieces to the other side and cook for another 7 - 8 minutes busting some butter over them.
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When the chicken pieces get crisp golden bring them out and serve in a plate hot.
Authentic tandoori chicken recipe
Authentic tandoori chicken is made using a tandoor.
Tandoor is a cylindrical oval shaped clay pot where charcoal or woods are used to heat it up to cook food items such a tandoori roti , Naan , paratha . It is also used to cook chicken Tikka, mutton , Seekh Kebab, fish Tikka and paneer Tikka.
Authentic tandoori chicken is cooked in charcoal Tandoor till become crisp golden and it also gives the distinct smoky flavour for which it is so popular in the world.
To cook food items in tandoor, Shewer are used which are generally made with iron. They come in different shapes.
Take a Shewer and thread the marinated chicken pieces one by one in the Shewer. Keep a minimum gap between them. This ensures the chicken pieces will get cooked evenly.
Now place the Shewer inside a Preheated Tandoor and cook for 10 - 12 minutes busting oil or Butter over the chicken pieces at some regular intervals.
The temperature of the tandoor should not be high otherwise the chicken pieces will get burnt from outside. And will not cooked from inside . In a medium heat temperature cook them . Rotate the Shewer while cooking them at regular intervals . This will help them to get cooked evenly from all sides.
Tandoor is a cylindrical oval shaped clay pot where charcoal or woods are used to heat it up to cook food items such a tandoori roti , Naan , paratha . It is also used to cook chicken Tikka, mutton , Seekh Kebab, fish Tikka and paneer Tikka.
Authentic tandoori chicken is cooked in charcoal Tandoor till become crisp golden and it also gives the distinct smoky flavour for which it is so popular in the world.
To cook food items in tandoor, Shewer are used which are generally made with iron. They come in different shapes.
Take a Shewer and thread the marinated chicken pieces one by one in the Shewer. Keep a minimum gap between them. This ensures the chicken pieces will get cooked evenly.
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Now place the Shewer inside a Preheated Tandoor and cook for 10 - 12 minutes busting oil or Butter over the chicken pieces at some regular intervals.
The temperature of the tandoor should not be high otherwise the chicken pieces will get burnt from outside. And will not cooked from inside . In a medium heat temperature cook them . Rotate the Shewer while cooking them at regular intervals . This will help them to get cooked evenly from all sides.
After 7 to 8 minutes , remove the chicken with the Shewer from the tandoor and keep rested for one minute busting some clarified butter over them. Again place them inside the tandoor and cook till crisp golden. It will take around 6- 8 minutes more to get cooked.
This is the standard tandoori chicken recipe in Indian restaurant and hotels or you can say Indian tandoori chicken recipe.
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What makes tandoori chicken red ?
Kashmiri chilly paste used in the marination makes tandoori chicken red in colour. This chilly is red in color and not hot in taste. Due to its color property, kashmiri chilly is widely used in restaurants and hotels. So our tandoori chicken is red due to the use of Kashmiri chilly paste.
You can read how to make tandoori masala at home with step by step instructions with photos. Tandoori masala recipe
You can read how to make tandoori masala at home with step by step instructions with photos. Tandoori masala recipe
If you love more tandoori recipes then you must try and make the following popular recipes as well
- healthy chicken parmesan
- Pahadi kabab
- Chicken Seekh Kabab recipe
- Kandhari chicken
- Chicken Angara kabab
- chicken Tikka recipe
- Rozali kebab
- Gilafi Seekh Kebab
You can say restaurant style tandoori chicken recipe. It is pretty easy to make at home over gas top or using an Oven.
Punjabi Tandoori chicken
You can give it a Punjabi twist to make it Punjabi tandoori chicken. In the second marination use half teaspoon of carom seeds ( ajwain) and increase the amount of red chilli powder to make it more spicy . In place of clarified butter use desi ghee for busting it. When cooked served the Punjabi tandoori chicken squeezing lemon juice over it and sprinkle chat masala also.
Punjabi Tandoori chicken recipe
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Prep time cooking time. Serving
10-12 min. 15 min. 2
Author :- Mobasir hassan
Author :- Mobasir hassan
Ingredients
- 600 -700 gm one whole chicken
- 1/2 cup hung curd ( Greek yogurt)
- 1 teaspoon Kashmiri chilly paste
- 1 teaspoon ginger garlic paste
- 2 teaspoon Lemon juice
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/3 teaspoon coriander powder
- 1/3 teaspoon black pepper powder
- 2 teaspoon mustard oil ( cooking oil)
- 1 teaspoon cooking oil
- Salt to taste
- 1/3 teaspoon chat masala
How to make the recipe
- First remove the skin from the chicken and cut to separate the leg and breast parts.
- Trimmed any unnecessary fats from them and make 3 to 4 deep incision on them about 1 1/2 inch long.e
- Take the chicken pieces in a mixing bowl and mix with half of the red chilli powder, ginger garlic paste, salt and lemon juice. This is first marination, keep them refrigerated for 1 hour.
- Now in a mixing bowl take the yogurt and mix with the remaining ginger garlic paste, red chilli powder, lemon juice, salt, red chilly paste, garam masala, cumin powder, coriander powder, chat masala and oil.
- Whisk everything nicely to make a masala known as tandoori masala.
- Bring the first marinated chicken out of fridge and mix with this tandoori masala. Keep again refrigerated for 3 to 4 hours or overnight. This is the second marination for tandoori chicken.
Making the tandoori chicken
- Using Oven : preheat the oven at 240° C for 15 minutes. Take a baking tray and cover with silver foil. Grease it with oil or butter.
- Bring the chicken pieces out of the fridge and place over the baking tray.
- Brush them with butter and place inside the oven and cook for 7 minutes. After that bring them out and flip to other side and brush butter.
- Place them again inside the oven and bake for another 7 - 8 minutes or till crisp golden.
- Using gas top : heat a non stick pan or tawa over gas stove in medium flame. when hot enough place the marinated chicken pieces over it after removing extra marination.
- Roast them for 5 minutes and then flip to another side and further roast for another 5 minutes or till crisp.
- Grease a BBQ grill with oil and place over the gas top. Place the chicken leg over the grill and brush butter or oil on both sides.
- Switch on the gas flame and roast for one minute then flip and again roast for one minute or till all the masala dry.
- Remove and serve with mint chutney, lemon wedges and onion slices.
Tandoori chicken recipe video on gas top
NUTRITIONAL VALUE
(serving size 1 full tandoori chicken)
- Calories :- 915
- protein :- 70 g
- Fats :- 64g | carbohydrate :- 14 g
Frequently asked questions
1. What makes tandoori red?
It is due to the uses of Kashmiri red chilly paste in the marination while making the tandoori red masala paste. Whole Kashmiri chilly is first boiled then grinder into a fine paste. It gives the district red color appearance to most of the tandoori food items like tandoori chicken, paneer tikka and chicken tikka.
2. What does tandoori taste like?
Tandoori has a distinct smoky flavour. It is little bit spicy, tangy and juicy. You can get a aromatic flavour due to the uses of garam masala powder, cumin powder and other spices.
3. What is tandoori masala?
Tandoori masala is a spice mixture used in the marination of tandoori food items. It has two form one is the dry mix of spice powder and another one is a masala paste.
SERVING TIPS
SERVING TIPS
- A Tandoori naan or garlic butter naan , steam rice and biryani are some side dishes that can be served with a tandoori chicken as side dish
- A hot tandoori chicken is served with green mint coriander chutney along with lemon wedges and onion slices.
RECIPE NOTES
- You can use Cooking oil instead of Mustard oil in this recipe as well.
- Kashmiri chilly paste gives it the distinct Red colour appearance only. You can use Kashmiri chilli powder also in place of Kashmiri chilli paste. Kashmiri chilly paste make Tandoori chicken red in colour.
- Incision to the chicken pieces is very important. It not only help to absorb all the flavours but also help to cook it.
- Chicken breast pieces has a supreme part inside which need extra care for cooking. So if you make a good incision upto the supreme part, it will easily get cooked.
- If you are using stove top method to cook tandoori chicken, it is very important to follow the incision procedure.
- Always use chicken of having 700 - 800 gm of weight for tandoori chicken recipe.
- Don't use chicken more than 1000 gm of weight. It will not cook properly and the chicken pieces will be hard.
- Lemon juice is very important to tenderize the tandoori chicken.
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Wow, the recipe looks mouth-watering. The authentic Tandoori Chicken recipe is my all-time favorite. However, I prepare it in a slightly different way. I am going to try your recipe this time.
Love your blog. Just discovered it. Thanks a million for sharing so many tips.
Tried this one out. Must say, it's a really awesome and simple recipe!!
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Thanks for sharing tandoori chicken recipe. I must try this at home. This is one of the most famous Indian recipes.
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