HOMEMADE TANDOORI CHICKEN | CHICKEN TANDOORI IN MICROWAVE

This dish got its name because it is traditionally cooked in a Tandoor. Tandoor is a clay oven which is used to cook naan, kulchas and chicken for centuries in India. Tandoor imparts a distinct smokiness to the dish. So basically, chicken is marinated in thick yoghurt, spices, lemon juice, ginger-garlic paste and then cooked in a tandoor until it has nice, charred patches. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The juicy and full of spice chicken pieces just fill you up with its delectable taste and makes this dish of Tandoori Chicken a must have snack at a dinner party with family or friends. This tandoori chicken is first marinated in freshly made tandoori masala and other spicy masale along with oil and curd and then grilled to perfection.

Drumsticks & thighs are best suited for tandoori cooking thanks to their high fat content which is why they never turn dry & hard. Plus, unlike chicken breasts, flavor penetrates easily into these portions of chicken through all the nooks & crannies.

The thick & creamy hung curd has double action – it tenderizes the chicken during the marination time, plus due its thickness, it binds all the spices together enabling them to adhere to the chicken pieces. Ensuring that the spices remain stuck to the chicken is very important as that will infuse the meat during grilling process and help penetrate the flavors deep inside!

 

INGREDIENTS FOR TANDOORI CHICKEN

·         Chicken Drumsticks – 4

·         Chicken Thighs – 4

First Marinade Ingredients:

·         Kashmiri Red Chilli Powder – 2 Tbsp

·         Lemon – 1

·         Oil – 2 Tbsp

·         Ginger Paste – 1 Tbsp

·         Garlic Paste – 1 Tbsp

Second Marinade Ingredients:

·         Hung Curd/Greek Yogurt – ½ Cup

·         Kashmiri Red Chilli Powder – 2 Tbsp

·         Kasoori Methi (Dry Fenugreen Leaves) – 1 Tbsp

·         Garam Masala – 2 Tsp

·         Roasted Cumin Powder – 2 Tsp

·         Coriander Powder – 2 Tbsp

·         Vegetable Oil – 4 Tbsp

·         Salt to Taste

·         Chat Masala – ½ Tsp

·         Oil or Melted Butter For Basting/Brushing

Read Other Chicken Recipes on the Blog –

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

 

INSTRUCTIONS TO MAKE TANDOORI CHICKEN

1.       To make hung yogurt, tie the plain yogurt in a muslin cloth and hang it over a bowl or kitchen sink for 2 to 3 hours so that all the water drips out and you are only left with the thick yogurt.

2.       Wash and pat dry the chicken pieces thoroughly so that no moisture is left. Make multiple incisions/cuts on them so that the marinade can go deep inside.

There are two marinates for this recipe.

First Marination:

1.       Prepare the first marinade by mixing together 2 tablespoons of Kashmiri red chilli powder, juice of 1 lemon, ginger-garlic paste and 2 tablespoons of oil.

2.       Massage this marinate into the chicken pieces making sure to go deep inside the incisions you had made.

3.       Set aside for 30 minutes. 

Second Marination:

1.       Prepare the second marinate in the meantime with the ingredients listed under Second marinade.

2.       In a bowl, combine the hung yogurt, chilli powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, oil and salt to taste and whisk thoroughly so that all the spices blend well.

3.       Take the chicken legs out of the first marinate after 30 minutes.

4.       Now rub the second marinade on them again making sure that it goes inside the incisions/cuts.

5.       Coat all the pieces with a thick layer of marinade.

6.       Cover with a cling film and keep inside the refrigerator for at least 4 hours or preferably overnight (8 to 12 hours).

Making Tandoori Chicken:

1.       Preheat the oven/Microwave to 220 C/425 F.

2.       Line a baking tray with Aluminium foil and place a grill rack on top of the baking tray. Place the marinated chicken on this grill rack.

3.       If you don’t have the grill rack, directly place the marinated chicken in the baking tray. Buy on Amazon

4.       Now place this grill rack with the chicken at the middle level of the oven and place the lined baking tray below to catch all the drips.

5.       If you are using Microwave, directly place the baking tray in the middle. Buy on Amazon

6.       Bake the chicken for 25 to 30 minutes. Then take the grill rack out, turn the chicken over and again grill for another 15 to 20 minutes or until the chicken is all cooked through.

7.       Keep checking after every 15 minutes since it may take less time if you are using lesser quantity.

8.       Brush the chicken with oil or melted butter after every 10 minutes.

9.       You can’t skip the brushing as it would prevent the chicken from turning dry.

10.   After about 45-50 minutes, check if the chicken is done – there should not be any traces of pink and the juices should run clear and a toothpick could be inserted very smoothly without any resistance from meat. If yes, your tandoori chicken is done!

11.   Take them out and let the chicken rest for 5 to 10 minutes before serving. 

Sprinkle some chat masala on top and serve your yummy tandoori chicken with lemon wedges and coriander-mint chutney. Enjoy the feast!

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.