Experience the smoky and spicy delight of Tandoori Chicken, a classic Indian favorite. This recipe, featuring a yogurt-based marinade, is adaptable for various chicken cuts and can be grilled in an oven, air fryer, or on the stovetop. Serve it as an appetizer or main course, complemented perfectly with biryani, pulao, naan, or chutneys.
Use a sharp knife to make deep cuts or slashes in the chicken leg quarters, thighs, or drumsticks. For a whole chicken, make similar deep cuts in the breast, thighs, and legs areas. This allows the marinade to penetrate more deeply, enhancing the flavor.
Preparing Tandooori Marinade
Start by pouring mustard oil into a wide bowl. Add Kashmiri Chili Powder to it and mix thoroughly using a spoon or hand whisk. This process imparts a natural deep red color and a distinctive aroma to the chicken.
Next, add ginger garlic paste, pepper powder, coariander powder, garam masala powder, turmeric powder, kasoori methi, salt, lemon juice, and thick curd. Combine everything well to ensure a uniform and flavorful marinade.
Marinating the Chicken
Place the chicken leg quarters, thighs, or drumsticks into the marinade bowl. Ensure each piece is thoroughly coated with the tandoori masala marinade for even flavor distribution.
Cover the bowl with a lid and allow the chicken to marinate for a minimum of 5 to 6 hours in the refrigerator, preferably overnight. This extended marination period ensures the spices thoroughly infuse into the chicken, significantly enhancing the flavor and tenderness of the dish.
Preparing Basting Mixture
In a small bowl, combine mustard oil with Kashmiri chili powder. Stir the mixture thoroughly until the chili powder is fully incorporated into the oil. This basting mixture will be used later for basting the chicken, adding an extra layer of flavor and enhancing the color.
Method 1: Making Tandoori Chicken in an Oven
Take the marinated chicken leg quarters and place them on a wire rack. Ensure the rack is set over a baking tray that has been lightly greased with oil. This setup allows heat to circulate around the chicken, ensuring even cooking and a crispy exterior.
Preheat your oven to 400°F. Once preheated, bake the chicken for approximately 15 minutes. This initial bake helps to seal in the juices, making the chicken moist on the inside.
After the first 15 minutes, carefully open the oven and use a brush to apply the prepared basting mixture over the chicken legs. This step not only adds flavor but also contributes to a vibrant, appetizing appearance. After basting, close the oven and continue baking for another 15 to 20 minutes. To achieve a charred and smoky effect, switch your oven to grill mode for the last 5 minutes of cooking. This mimics the traditional tandoori cooking method, giving you that characteristic smoky flavor.
Once the chicken is fully cooked (you can check for doneness by ensuring the internal temperature reaches 165°F), remove it from the oven. Your oven-grilled Chicken Tandoori is now ready to be enjoyed.
Method 2: Making Tandoori Chicken in a Grilling Pan
Heat a grilling pan over medium heat. Brush it with cooking oil. Once the pan is hot, place the marinated chicken legs on it. Grill them for 5 to 7 minutes, ensuring they start to get a nice sear and begin to cook through.
Carefully flip the chicken legs over. Now, baste them with the prepared basting mixture. This not only adds flavor but also helps in achieving a nice glaze. Continue to grill the chicken for another 5 to 7 minutes.
Flip the chicken legs to the other side again and baste them with basting mixture. Grill for an additional 3 to 5 minutes. Keep repeating this process - flipping and basting - until the chicken is thoroughly cooked. It’s crucial to maintain a moderate to medium heat throughout the cooking process to ensure the chicken cooks evenly without burning.
Once the chicken is fully cooked, with a nice char and fully infused with the flavors from the marinade and basting mixture, remove it from the pan. Your Grilling Pan Tandoori Chicken is now ready to be served and enjoyed.
Serving
Enjoy your Tandoori Chicken with a side of fluffy basmati rice or warm naan for a classic pairing. For more creative and delicious serving ideas, refer to our Serving Suggestions section.
Notes
Here are some helpful tips to perfect your Tandoori Chicken:
Preparation Tips:
Chicken Cuts: Prefer thighs, drumsticks, or leg quarters for their ability to stay juicy and absorb flavors. If opting for chicken breasts or a whole chicken, adjust the cooking time accordingly. Refer to our specific oven-baked chicken breast recipe and simply replace the seasoning with the Tandoori marinade for a tailored approach.
Whole Chicken Tandoori: For Tandoori using a whole chicken, refer to our Roasted Whole Chicken recipe. Swap its marinade with the Tandoori Chicken Marinade from this recipe, then follow the same cooking instructions for a flavorful Tandoori twist.
Cooking and Serving:
Preheat Grill or Oven: Preheating your grill or oven is crucial for a consistent, high-heat environment, which is key to replicating the effect of a traditional tandoor oven.
Skewering the Chicken: In an oven, skewering helps in cooking the chicken evenly by allowing heat to circulate all around. This method also helps in easy flipping and handling.
Basting: Mid-cooking, baste the chicken with butter or oil. This not only adds flavor but also helps in keeping the chicken moist and prevents it from drying out.
Safety Check: Tailor the cooking time and temperature based on the size and thickness of the chicken pieces. Always verify that the chicken has reached an internal temperature of 165°F (75°C) using a meat thermometer for safe consumption recommended by FDA.
Resting the Chicken: Allow the cooked chicken to rest for a few minutes before serving. This step is crucial as it helps in retaining the juices within the meat, ensuring a moist and flavorful bite.
Stovetop Method: When grilling on the stovetop, maintain a medium heat for an even cook and to prevent burning. This method requires careful attention for optimal flavor and texture.
Charcoal Smoking on Stovetop: For an authentic tandoor-like smoky flavor, place a small foil pouch with hot charcoal and a few drops of oil in the pan. This technique adds a unique aroma and taste.