For some, tandoori chicken is a go-to snacking option on weekends, and for some, it’s a staple North Indian order when eating out. But if you want to make it perfectly at home, here is a detailed recipe with easy steps, tips, and some of the most commonly asked cooking questions.
There are some dishes that are more an emotion than food. Some foods are sure to take you down memory lane, whether it’s linked to your hometown, what you used to eat when feeling low, or simply what your mom made best. One such dish for many North Indians is tandoori chicken.
Originating during the early 20th century from the streets of Peshawar, which later became a staple in Punjab, tandoori chicken is loved for its smoky flavour and its spice levels. While at first glance you get a fiery red colour, after you take a bite, you feel the tender, juicy chicken with subtle hints of smokiness of a Punjabi tandoor and an impeccable blend of spices.
But more often than not, the homemade version lacks that oomph and the smoky hints. If you’re sailing in the same boat, this recipe guide is just for you. To nail the Punjabi classic and get that perfectly charred yet moist texture of tandoori chicken, follow this recipe and take note of some expert tips and hacks.
Wash the chicken pieces and pat them dry. Take a sharp knife and make deep cuts on each piece to help the marinade seep into the chicken. Set aise.
Mix lemon juice, a tablespoon of ginger-garlic paste, a teaspoon of salt, and red chilli powder. Once consistent, rub the mixture into the chicken. Ensure that the masala coats the cuts you made. Cover the pieces and let them rest for about half an hour.
In the meantime, mix the hung curd with the remaining ginger-garlic paste, red chilli powder, and salt. Mix in turmeric powder, coriander powder, cumin powder, garam masala, black pepper, salt, and mustard oil. Whisk till you get a smooth mixture.
Once the marinade is ready, coat the chicken with it. Cover with a cling film and refrigerate overnight or for at least six hours.
The next day, preheat the oven to 220°C. Place the chicken pieces on a greased rack. Keep a tray beneath the rack to catch any drips.
Bake the chicken for around twenty minutes, flip the pieces, brush them lightly with some oil, and bake for another fifteen minutes or until the chicken is charred.
For a more authentic way of getting Punjabi-style tandoori chicken, you can use a grill or tandoor. If you own a grill or tandoor, you can simply skewer the chicken pieces and cook them over direct heat. Just remember to turn till all the sides are cooked thoroughly.
Transfer the charred chicken pieces to a plate and garnish with freshly chopped coriander leaves. Pair with sliced onion rings, lemon wedges, and a chutney of your choice. You can have it with butter naan, lachha paratha, or tandoori roti topped with a dollop of butter.
1 Don’t belittle the importance of hung curd. If you replace the hung curd with regular dahi or yoghurt, the marinade will be too watery and will slip right off the chicken. To make restaurant-like tandoori chicken, it is recommended that you use hung curd, which is of a thicker consistency.
2 Mustard oil, which can smell pungent, is the essence of an authentic Punjabi marinade. You can slightly heat it till smoky to get rid of its raw flavour before making the marinade.
3 If you have a lower spice tolerance, you can use degi mirch or Kashmiri red chilli powder instead of the regular chilli powders. It will give you the red colour, without making the tandoori chicken too spicy.
4 Don’t rush the marination process. The secret to your tandoori chicken, just how it’s made in Punjab, is patience. When you give the chicken enough time to soak all the flavours, it’ll make all the difference.
5 If you’re using a tandoor, make sure its temperature is very high. While using an oven, preheat the appliance to its maximum temperature to char the outsides whilst sealing in the juices of the chicken.
Of course, you can skip the oven or tandoor, just use the gas stove. Simply cook the marinated chicken in a pan or tawa on a high flame.
While you’ll only be able to get the real Punjabi-style flavours if you marinate the chicken overnight, if you’re short on time, marinate for a minimum of two hours at room temperature
Yes, tandoori chicken is traditionally on the spicier end. But you can adjust the spice level by using less chilli powder or replacing it with Kashmiri chilli to get a similar hue but milder heat.
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