Tandoori Chicken
Tandoori Chicken is another staple item in any Indian restaurant menu and is one of the best liked items as well. Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age.
From Wikipedia,
Tandoor cooked chicken actually dates back to the Mughal peroid. A man named Kundan Lal Gujral ran a restaurant called Moti Mahal in Peshawar before the partition of India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and the Western, Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryagunj. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka Masala and Butter Chicken, commonly found in menus in Indian restaurants all over the world.
Ingredients:
- Chicken drumsticks : 5
- Yoghurt : 4tbsp
- Red chili Powder : 3tbsp
- salt : 2tsp
- Cumin powder:1/4tsp
- Pepper Powder : 1/2 tsp
- Ginger and garlic Paste: 1 1/2tbsp
- Garam Masala powder : 1/2tbsp
- turmeric Powder : 1tsp
- Red color powder : as required
- Lemon juice: 2 tbsp
- White Vinegar : 1tbsp
Method Of Preparation:
- Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.
- Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken .
- Now the main marinade part is mix all the ingredients one by one .
- Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .
- Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little oil on top it .
- Marinade it for over night or 4 hrs.
- Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.
- After that remove it from oven
- Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes
- So that the tandoori will be little crispier and it tastes really good.
Serve it hot with lemon wedges and some onions 🙂
38 Comments
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Wish i could be there to eat it right away, your tandoor makes me hungry!
Looks very tempting ur tandoori chicken 🙂
I love this, Looks so tasty!!!
Shriya..Tandoori Chicken looks so perfect!!!
hey shriya, is there any way we can try to make the same thing with fish?
Hi aartee,
Yeah You can use the same ingredients except the yoghurt, red color and vinegar. Recently my Mother-In-Law made fish fry she added tamarind juice instead of lemon juice which tastes really good.
Looks great and perfect……
looks yummy,,thnks for sharin the info
love the tandoori chicken picture. Lovely site you have here. Thanks for visiting mine, shriya.
Oh..i loved it.Perfect picture.I just do the opposite for tandoori, first shallow fry and then cook it in the oven.Shall try your version.
I have some tandoor masala, will definitely give this a try.
Love that red color! Recipe sounds simple and delicious!! 🙂
Thanks to all for taking your time and leaving comment here.
That looks so good! I would love to gobble it down! 🙂
Wow!!!! I dont like non veg much but i am yearning for your tandoori!!! They look awesome….lovely colour!!!
Hey…u r right. Your recipe looks really great. Will try your version next time 🙂
omg i love your site..was plannin to make chicken tandoori but my fridge is sorta empty… im starvin
Wow…Awesome recipe !!! Thanks for sharing…
eventhough i dont had hungry i feel so hungry to eat ur menu so tasty to look.then howmuch it would be to eat wauoooo.really spicy
Seriously great recipe!
For the insane amongst us, you can add add a teaspoon or two of extra hot chilli powder.
Rick
Melbourne, Australia
Shriya, the recipe calls for both chili powder as well as “pepper powder.” I’m not sure what kind of pepper powder you are calling for. Is this black pepper or some other kind of ground pepper?
Thanks,
David
Sorry about that David. You are right it’s Black pepper powder.
Excellent! I’ll be giving it a whirl today to grill off tomorrow.
BURNIN’ MY LIPS OFF AND LOVING EVERY TASTE OF IT!!
THANK YOU!!! THIS IS JUST WONDERFUL. Shriya, I’d tried the Laxmie paste prior to this and was horribly disappointed, particularly given its reputation. I was not disappointed tonight!!! THANK YOU!!
I am so glad it came out good David. Thanks for trying out my recipe.
curd is complosary used to make ..tandoori chicken
Yes it is. It gives soft texture to the chicken, but if you don’t have it you can add a tsp of vinegar into it.
YUMMY 😀
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Mouth watering tandoori chicken….Yum.
i just visited this blog…its really very nice..i ddnt tried of any but recipe looks awwwwwwwwwwwsome..wil deffntly try this weekend..:)
CAN’T WAIT TO TRY IT OUT…. THANKS 🙂
hi shriys,
Thanks a lot for this recipe… Can i directly shallow fry without cooking in the oven first ?? I do not hav an oven !…
Yes you can shallow fry it directly. But make sure you shallow fry it in medium heat.
hi shriya,
Thanks a lot for this recipe… Can i directly shallow fry without cooking in the oven first ?? I do not hav an oven !…
Really yum:-)
Hi Shriya,
IS shallow frying the chicken in the last ste necessary?
Hi shriya tried this receipe.it turned out so well.very tasty ..thank u for the wonderful easy receipe