Tandoori Chicken needs no introduction. It’s a popular Indian dish where chicken is marinated in a mixture of yoghurt and tandoori masala spices, and then cooked at high temperature in a heated clay oven known as the Tandoor. This tender tandoori chicken has a amazing depth of flavour and is a perfect recipe to try during this summer for your BBQ parties.
Tandoori Chicken is best served with a minty yogurt chutney or dip, roti or naan and some salad on the side. You can also use tandoori chicken as a filling in your wraps, in your pizza, salad or curry too.
If you want to learn ‘How to butterfly a chicken?’, then click at the link provided for a video. I did it my way, but the link guides you to do the standard way of butterflying the chicken for tandoori.
The way you slit your chicken pieces are also very important while making a tandoori chicken. A simple tip to remember is to slit on the joints and 4-5 slits on the other part. This will allow the chicken to absorb maximum marinade and also to cook faster.
Ingredients:
1 Whole Chicken, Butterflied and slit
2 tbsp Oil / Butter (melted)
Marinade 1:
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
- 1 tbsp Kashmiri Chili Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
Marinade 2:
- 1 cup Greek Yogurt / Hung Yogurt
- 1 tbsp Kashmiri Chili Powder
- 2 tbsp Tandoori Masala Powder
- 2 tbsp Mustard Oil
- 1 tsp Kasuri Methi / Dried Fenugreek
- 1 tsp Cumin (toasted and powdered)
- 1 tsp Corriander (toasted and powdered)
- 1/2 tsp Garam Masala Powder
- a pinch Red Food Colour (optional)
- 2 tbsp Lemon Juice
- 1/2 tsp Black Salt
- Salt to taste
Method:
- Clean, butterfly and slit all over the whole chicken. Always slit on the joints and make 4-5 slits on each piece. This will allow the chicken to absorb maximum marinade and also to cook faster.
- After you have slit the chicken apply the Marinade 1. Mix well and let it rest for an hour.
- In another bowl, mix all the ingredients mentioned under Marinade 2.
- Now rub this marinade all over the chicken and inside the slits. Mix till its well coated. Cover the bowl with a clingfilm and refrigerate for minimum 2-3 hrs. (Preferably, overnight)
- When you are ready to cook, preheat the grill to high. Then place the whole marinated chicken in the griller, and drizzle little oil or melted butter over the chicken.
- Grill the chicken for 30 mins, turning occasionally, until the chicken is cooked through and lightly charred. Do brush the chicken with some butter in between.
- Tandoori Chicken is ready just the way you get it in the restaurant.
- Serve along with some mint-yogurt chutney and few onion rings and lime wedges.
If you like this recipe , then do give it a quick try and don’t forget to share your feedback and pictures with me. Your feedback and suggestions have always been precious, please leave me an email at mypinchofyum@gmail.com.
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Thanks for stopping by.
Love,
PRITI 