Tandoori Chicken Recipe

Here’s an authentic Punjabi Tandoori Chicken recipe, packed with bold flavors and that classic smoky taste. While traditionally made in a tandoor, you can also make it in an oven or on a grill for a similar effect.

Ingredients

For the Marinade:

• 4 chicken legs (skinless) or 4 whole chicken thighs, with cuts/slits
• 1/2 cup thick yogurt (Greek yogurt works well)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp black pepper powder
• 1/2 tsp chaat masala (optional, for extra tang)
• Salt to taste
• 2 tbsp mustard oil (for authentic flavor; you can substitute with regular oil)

For Basting:

• 2 tbsp melted butter or ghee
• 1/2 tsp red chili powder or Kashmiri red chili powder (for color)

Optional Garnish:

• Fresh coriander leaves, chopped
• Lemon wedges
• Sliced onions

Instructions

1. Prepare the Chicken:
• Make deep slits in the chicken pieces to help the marinade penetrate.

2. First Marinade (Optional but Recommended):
• Mix 1 tbsp lemon juice and a pinch of salt with the chicken, rubbing it into the slits. Set aside for 15 minutes. This tenderizes the chicken.

3. Prepare the Marinade:
• In a bowl, whisk together yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, cumin powder, coriander powder, garam masala, black pepper, and salt.
• Heat the mustard oil slightly until it starts to smoke lightly, then let it cool a bit. Add it to the marinade (this enhances the flavor).

4. Marinate the Chicken:
• Coat the chicken thoroughly with the yogurt mixture, making sure it gets into the slits. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

5. Prepare to Cook:
• If you have a tandoor, preheat it to a high temperature.
• Oven Method: Preheat the oven to 450°F (230°C). Place a rack on a baking sheet lined with foil.
• Grill Method: Preheat your grill to medium-high heat.

6. Cook the Chicken:
• Tandoor: Place the chicken in the tandoor and cook until charred on the outside and fully cooked inside, about 10-15 minutes.
• Oven: Place the chicken on the rack and bake for about 25-30 minutes, flipping halfway. Use the broiler in the last few minutes to get a charred effect.
• Grill: Place the chicken on the grill, turning occasionally until it’s fully cooked and charred, about 20-25 minutes.

7. Basting (Optional but Adds Flavor):
• In a small bowl, mix melted butter with a pinch of red chili powder.
• Baste the chicken with this mixture during cooking, especially toward the end, for extra flavor and color.

8. Serve:
• Garnish with fresh coriander leaves, lemon wedges, and sliced onions.

Tips for Authentic Flavor:

• Charcoal Smoke (Optional): For a smoky flavor at home, heat a piece of charcoal until it’s red hot, place it in a small bowl in the center of the chicken dish, add a few drops of oil to the charcoal, and cover the dish for 5-10 minutes.

Enjoy this deliciously smoky, spicy, and flavorful Punjabi Tandoori Chicken with naan, roti, or on its own with chutney!

Experience a delightful array of flavorful Punjabi recipes expertly crafted by our skilled chefs at our locations on Church Street and New Bel Road. Indulge in authentic dishes that showcase the rich culinary heritage of Punjab, perfect for satisfying your cravings.