Tandoori Chicken: A Restaurant-Quality Meal Made at Home

Tandoori chicken is a classic Indian dish that is typically cooked in a tandoor, a clay oven. The chicken is marinated in yogurt and spices, then skewered and cooked in the high heat of the tandoor. This results in juicy, flavorful chicken with a slightly charred exterior.

While you may not have a tandoor at home, you can still make delicious tandoori chicken using your oven or even a grill. Here is a simple recipe that you can follow:

Ingredients:

• 1 kg bone-in, skin-on chicken pieces (thighs, legs, or breasts)
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions:

1. Wash the chicken pieces and pat them dry with paper towels.
2. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, salt, and black pepper.
3. Add the chicken pieces to the marinade and mix well to coat them evenly.
4. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
5. Preheat your oven to 220°C (425°F).
6. Line a baking sheet with foil and brush it with oil.
7. Arrange the chicken pieces on the baking sheet, making sure they are not touching.
8. Brush the chicken with vegetable oil.
9. Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
10. Serve immediately with naan bread, rice, and your favorite Indian raita.

Tips:

• For a smokier flavor, you can add a small handful of charcoal to the bottom of your oven before preheating.
• If you don’t have Kashmiri chili powder, you can use regular chili powder, but be careful not to add too much as it can be quite spicy.
• You can also grill the chicken instead of baking it. Just preheat your grill to medium-high heat and cook the chicken for 10-15 minutes per side, or until cooked through.

Additional Notes:

• This recipe is for bone-in, skin-on chicken pieces. If you are using boneless, skinless chicken breasts, you will need to reduce the cooking time to 15-20 minutes.
• You can also marinate the chicken for up to 24 hours.
• Leftover tandoori chicken can be stored in the refrigerator for up to 3 days.

I hope you enjoy this recipe for tandoori chicken!

In addition to the tips above, here are a few other things you can do to make your tandoori chicken even more delicious:

• Use high-quality ingredients. This will make a big difference in the flavor of your finished dish.
• Don’t be afraid to experiment with different spices. There are many different variations of tandoori chicken, so feel free to add your own personal touch.
• Serve your tandoori chicken with traditional Indian sides like naan bread, rice, and raita. This will help to complete the meal.

With a little bit of effort, you can easily make restaurant-quality tandoori chicken at home. So give it a try!