Tandoori Chicken!!

 Tandoori Chicken: Juicy, Smoky, and Packed with Flavour!

Hey folks, welcome back to another lip-smacking recipe! Today’s special is a true crowd-pleaser – Tandoori Chicken. Known for its vibrant color, smoky aroma, and melt-in-your-mouth texture, this dish is a staple of North Indian cuisine and a must-try for anyone who loves bold spices and rich flavors.

What is Tandoori Chicken?

Tandoori Chicken is a classic Indian dish where bone-in chicken pieces are marinated in a blend of yogurt and spices, then traditionally cooked in a tandoor – a cylindrical clay oven heated with charcoal or wood fire. The tandoor gives the chicken a unique charred texture on the outside while keeping the inside tender and juicy, all while infusing it with that signature smoky flavour.

But don’t worry if you don’t have a tandoor at home – I’ll share how to recreate that authentic flavour using your oven or stove top grill!

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~Ingredients for the Marinade:

The secret to irresistible tandoori chicken lies in the marinade. Here's what you'll need:

Chicken with bone (preferably legs or thighs): 500g

Hung curd (thick strained yogurt): 1 cup

Salt: to taste

Ginger-garlic paste: 3 tbsp

Lemon juice: 2 tbsp

Kashmiri red chili powder: 2 tbsp (for that vibrant red color without too much heat)

Hot mustard oil (or any neutral oil): 2 tbsp

Turmeric powder: ½ tsp

Roasted cumin powder: 1 tbsp

Garam masala: 1 tbsp

Roasted kasuri methi (dried fenugreek leaves): 1 tbsp

Chaat masala: 1 tbsp

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Marination Process:

1. Combine all the ingredients listed above in a large mixing bowl.

2. Coat the chicken thoroughly with the marinade.

3. Cover and let it rest in the refrigerator for at least 2 hours, or even better, overnight. This allows the spices to deeply penetrate the meat, making it ultra flavorful.

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Cooking Methods:

If You Have a Tandoor:

Lucky you! Preheat the tandoor and skewer the marinated chicken. Let it cook for around 15 minutes, turning occasionally for even cooking. Once done, brush the chicken with generous amounts of butter or ghee for added richness. Serve hot with green chutney or raita.

No Tandoor? No Problem!

You can still achieve that restaurant-style flavour using a few tricks:

Oven Method: Preheat your oven to 220°C (430°F). Place the chicken on a rack and grill for 20–25 minutes, flipping halfway.

Stove top/Griddle Pan: Heat a well-greased grill pan and cook the chicken on medium-high heat until charred and fully cooked.

Pro Tip for Smoky Flavour:

~To mimic the smokiness of a tandoor, try the dhungar method:

1. Heat a small piece of charcoal until red hot.

2. Place the hot charcoal in a small steel bowl or foil cup, then nestle it in the center of the marinated chicken (before cooking).

3. Pour a spoonful of ghee or oil over the charcoal and quickly cover the bowl with a lid to trap the smoke.

4. Let it sit, sealed, for 15 minutes. The smoke will infuse the chicken with that classic tandoori aroma.

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Serve It Right:

Once cooked, garnish your tandoori chicken with lemon wedges, onion rings, and a sprinkle of chaat masala. Pair it with green chutney or cool cucumber raita for the perfect balance.

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Tandoori chicken isn’t just a dish – it’s a celebration of spices, aroma, and technique. Whether you have a traditional tandoor or a humble stove top, you can still enjoy this smoky delicacy at home.

Let me know if you try it – and don’t forget to tag #the flavour journal when you post your delicious creations!