Tandoori Chicken is one of the most loved dish among the Chicken lovers globally. It is one of the oldest recipes and it is said that it dates back to Harappan civilization. But it was popularized by Moti Mahal. The Chicken is marinated in hung curd and spices and then roasted in a tandoor which is a cylindrical clay oven.

This is not an authentic recipe but an adoption from the same.I have used oven instead of tandoor and then slightly roasted over the gas stove to give it the tandoor effect and also used “Dhungar” method to infuse the flavour of burnt charcoal smoke into the dish.

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Tandoori Chicken Recipe

Course

Starters and Snacks

Cuisine

Indian, World

Prep Time

2.5 hours

Cook Time

1 hour

Passive Time

3.5 hours

Servings

2-3 people

Ingredients

1st Marination

• 500 grams chicken thigh
• 1 tbsp ginger-garlic paste
• 1 tsp kashmiri red chili powder
• 1 tbsp lemon juice
• Salt as per taste

2nd Marination

• 2 tbsp Mustard oil
• 1 cup Hung curd
• 1 tsp kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tbsp kasuri methi
• 1 tsp chaat masala
• butter (For brushing)
• 1 tsp Black salt
• Salt as per taste

Dhungar

• 2 pieces coal
• 1 tsp ghee/clarified butter

Course Starters and Snacks Cuisine Indian, World Prep Time 2.5 hours Cook Time 1 hour Passive Time 3.5 hours Servings 2-3 people Ingredients 1st Marination 500 grams chicken thigh 1 tbsp ginger-garlic paste 1 tsp kashmiri red chili powder 1 tbsp lemon juice Salt as per taste 2nd Marination 2 tbsp Mustard oil 1 cup Hung curd 1 tsp kashmiri red chili powder 1/2 tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala powder 1 tbsp kasuri methi 1 tsp chaat masala butter (For brushing) 1 tsp Black salt Salt as per taste Dhungar 2 pieces coal 1 tsp ghee/clarified butter

Instructions

1st Marination

1. Make large cuts all over the chicken so that the marination can go inside the chicken and make it more flavorful.
2. In bowl, add chicken, kashmiri red chili powder, ginger-garlic paste, lemon juice and salt. Keep this aside for at least 30 minutes.

2nd Marination

1. In a bowl, add warm mustard oil and kashmiri red chili powder. Mix well.
2. Now add hung curd,ginger-garlic paste, roasted gram flour, garam masala powder, turmeric powder, coriander powder, chaat masala, kasuri methi, black salt and salt to taste. Mix well.
3. Now add chicken and rub the marination all over the chicken thoroughly so the that it is coated nicely. keep it aside for at least 2 hours and for better results marinate it for 6-7 hours.
4. Line the baking tray and place the chicken on the tray. Bake it in a pre-heated oven at 200° for 25 minutes until the chicken is cooked. Flip the chicken in between to cook it from both the sides. Brush is with melted butter and do not over cook as it may dry out the chicken.
5. Now the take the chicken and roast it from both the sides on a gas stove. Make sure you don't burn the chicken.

Dhungar method

1. Take 1-2 pieces of coal. Heat the coal on the stove and place it in a small bowl.
2. Now take the plate of chicken. Place the coal bowl in the center and add ghee. The fumes will start rising.
3. Cover the chicken the with a large bowl with the coal inside to seal the fumes inside and infuse the flavors in to the chicken. Remove it after a minute.
4. Enjoy hot Tandoori chicken with coriander chutney and pickled onions.

Direction to prepare the recipe

1st marination

1. Make large cuts all over the chicken so that the marination can go inside the chicken and make it more flavorful.
   
2. In bowl, add chicken, kashmiri red chili powder, ginger-garlic paste, lemon juice and salt. Keep this aside for at least 30 minutes.
   
   

2nd marination

1. In a bowl, add warm mustard oil and kashmiri red chili powder. Mix well.
   
2. Now add hung curd,ginger-garlic paste, roasted gram flour, garam masala powder, turmeric powder, coriander powder, chaat masala, kasuri methi, black salt and salt to taste. Mix well.
   
   
3. Now add chicken and rub the marination all over the chicken thoroughly so the that it is coated nicely. keep it aside for at least 2 hours and for better results marinate it for 6-7 hours.
   
4. Line the baking tray and place the chicken on the tray. Bake it in a pre-heated oven at 200° for 25 minutes until the chicken is cooked. Flip the chicken in between to cook it from both the sides. Brush is with melted butter and do not over cook as it may dry out the chicken.
   
5. Now the take the chicken and roast it from both the sides on a gas stove. Make sure you don’t burn the chicken.
   

Dhungar method

1. Take 1-2 pieces of coal. Heat the coal on the stove and place it in a small bowl.
2. Now take the plate of chicken. Place the coal bowl in the center and add ghee. The fumes will start rising.
   
3. Cover the chicken the with a large bowl with the coal inside to seal the fumes inside and infuse the flavors in to the chicken. Remove it after a minute.
   
4. Enjoy hot Tandoori chicken with coriander chutney and pickled onions.