How To Make Tandoori Chicken In An OTG At Home

For a home hosting enthusiast, one of the biggest concerns while organising any party is food. Everything that is on the table must be thoughtfully crafted, delicious and utterly enjoyable. Tandoori chicken, a popular northern Indian smoky appetiser is one such party favourite that a good host experimenting with baking can prepare in the OTG.

Few things at a party hosted at home are as important as the food being served. Tandoori chicken, an all-time favourite, is one dish which will always be favoured by guests when done well. Smoky, spiced and lightly charred, tandoori chicken can be made at home by the amateur baker using a handy OTG. The novice can marinate chicken in a mixture of curd, condiments and assorted aromatic spices. Experiments with baking can in fact become quite interesting with this easy yet delicious recipe which is bound to be a crowd favourite. If you are a party host trying your hands at baking, then making tandoori chicken is one culinary endeavour which will never disappoint.

Why Use The OTG To Make Tandoori Chicken?

Other than the absence of a fully functional tandoor in the kitchen, one of the main reasons an OTG works better than most other apparatus for preparing homemade tandoori chicken is its consistent and intense heat. Tandoori chicken requires such high heat to cook fully and quickly, whilst acquiring that light charred and smoky effect. The OTG can replicate this the best and seal in the juices in the chicken without making it too watery. With heat evenly distributed from all sides, tandoori chicken made in the oven has a better chance of cooking uniformly than on the stovetop.

Choose The Right Chicken Cuts

One of the first steps involved in preparing tandoori chicken at home is choosing the right cuts. Bone-in chicken including thighs, drumsticks and leg quarters have a better chance of retaining moisture and preventing the meat from drying out when treated with high heat. So go for such thick bone-in pieces which not only marinate well but also cook uniformly when char grilled in the OTG. 

Follow The Two-Step Marination Rule

The best way to prepare tandoori chicken at home while hosting a party is by infusing maximum flavour into it using the two-step marination hack. The first marinade involves simply rubbing chicken with lemon juice and salt. This removes the raw and slightly birdy smell from the chicken and slowly begins to tenderise it. Slit the chicken before the first marination so that the flavours of the marinade penetrate deeper into the meat.

The second marination involves dabbling with flavour. This is the most interesting step in the preparation of tandoori chicken. Introduce flavour and spice into the chicken with a marinade prepared using curd, ginger-garlic paste, turmeric, coriander and cumin powder, garam masala and a hint of kasuri methi. Coat the chicken thoroughly in the marinade and allow its flavours to seep in through the slits for at least a few hours.

Baking And Grilling

Once the chicken is adequately marinated, preheat the oven for a few minutes at 220°C. Place the chicken inside and cook for 20-25 minutes. Follow this up by switching to the grill mode in the OTG for about five additional minutes to create the charred edges. As the chicken cooks halfway, baste it by brushing with melted butter or ghee. This adds shine to the chicken and prevents it from drying out while cooking. Warm, perfectly cooked tandoori chicken can be brought out of the oven and served with fresh mint and coriander chutney, some lemon wedges and onion rings.

Adding The Smoky Touch

Bring an authentic smokiness and char, akin to the tandoor, into the OTG method as well. For this, heat a small piece of charcoal until it is burning hot. Place it in the middle of the chicken tray containing the cooked pieces. Pour some ghee on the charcoal and as the smoke begins to release, cover the tray up with cloth. The smoke will permeate through the chicken and infuse itself into the chicken pieces, lending them that quintessential tandoori effect.

How To Check The Chicken

Making the chicken in the OTG is a smooth, hassle-free process for the home host, but what’s essential is keeping a close eye to prevent it from overcooking. After 20 minutes of cooking, check periodically that the juices are running clear and there is slight charring on the edges. If unsure about the cook, insert a thermometer inside the chicken. If it reflects around 75°C then the chicken will be near perfectly cooked. Sometimes, the chicken also cooks on residual heat so bring it out of the oven and set it on the cooling rack. The internal heat will finish off the last vestiges of cooking.

Key Tips To Remember

For a good home host, perfectly cooked chicken has all the makings of being a showstopper at a fun party. To make such delicious chicken in the OTG, ensure that bone-in pieces are being used for a juicier touch. Never forget to preheat the oven as this is the most crucial step involved in baking anything in the OTG. Always use hung curd for the marinade as this will lend a thicker coating to the chicken that absorbs the beautiful flavours of the marination. Skip watery curd for best results as this has a tendency to drip away from the chicken once it is placed in the griller. And always ensure that the first marination is properly done otherwise the chicken might smell slightly raw even when the cook on it is quite perfect. Cook the chicken at high heat, char lightly and serve warm for experiencing the best flavours.