• Preethi C.Vijay

Tandoori Chicken

Tandoori Chicken, a delicious dry chicken dish cooked on tandoor traditionally, but can be adapted and made at home with oven or even on stove top. A Perfect tandoori chicken turns out to be juicy with the masala well coated and most importantly the smokiness. This recipe requires two marination to be done, with a time gap of one hour respectively. Marinated tandoori chicken kept around for 8 hours refrigerated delivers more flavor or at least the marination should happen for 4 hours. Do not skip the marination timing as you will end up getting a non juicy, bland tandoori chicken.


Chicken 500 gms ( preferably thigh or leg piece)

For First Marination

Lemon juice 1 teaspoon

Salt 1 teaspoon

Ginger garlic paste 1 teaspoon

Kashmiri red chilli powder 2 teaspoon

For Second marination

Lemon juice 1 teaspoon

Salt 1 teaspoon

Ginger Garlic paste 1 teaspoon

Garam masala 2 teaspoons

Kashmiri red chilli powder 2 teaspoon

Hung curd 1/2 cup

Oil 2 tablespoon (preferably mustard oil)

Coriander powder 1 teaspoon

Pepper powder 2 teaspoon

Cumin powder 1 teaspoon

Kasuri methi 1 tablespoon

For Basting (brushing)

Butter melted 2 tablespoons

How to Start?

Clean and make slits on the chicken pieces. Mix all the ingredients given under " First marination". Coat evenly on the chicken pieces and let it rest in refrigerator for about 1 hour.

After 1 hour, take out the chicken. Lets make the second marination. Make a thick paste out of the "Second marination" ingredients. Coat it on the chicken. Give it a good massage. Make sure you use hung curd, so that the masala gets coated well and wont drip off while cooking.

Let it rest for another 3 hours in the refrigerator. Once the marination time is over, take it out of the fridge and set aside for 30 minutes under room temperature. Check for salt. Add if needed. Heat a small piece of charcoal over direct heat until it is red hot. Keep the chicken pieces in a large bowl. Keep a small bowl in the center and keep the hot coal in the small bowl. Add a teaspoon of ghee over it and close it with a tight lid. Let all the smokiness seep inside the chicken. Do not open it for at least 10 minutes. This process is called Dhungar.

How to cook in Oven

Place the chicken pieces on a baking tray. Preheat the oven at 200 degrees centigrade. Place the baking tray on the lower wire rack of your oven. Let it cook for 30 minutes. Keep brushing the chicken with little butter every ten minutes and flip it so that it cooks evenly. After 30 minutes, place the chicken on the higher wire rack of your oven, with a dripping tray below and let it grill for 7 minutes on each side. Remember to apply butter frequently so that the chicken doesn't get dry. Once the chicken gets nicely grilled on both side take it off from the oven and brush with butter. Sprinkle chaat masala on top.

How to cook on stove top

After the two marinations are done to perfection, place the chicken on a hot pan with 6 tablespoons of oil added on medium flame. Cover it with a lid and let it cook. Flip the pieces at regular intervals to make sure it cooks well on both the sides.

After 7 minutes, keep it on high flame and let all liquid left out evaporate. Once the chicken gets dry, place it on a well greased wire rack that we use to make Phulkas. Keep it on the gas stove and cook on direct heat for 4 to 5 minutes on the both the sides. This way the chicken gets grilled with a nice smokey flavor. Brush it with butter on both sides.

Sprinkle chaat masala on top and serve it hot with green chutney.

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