Indian Tandoori Chicken

Making restaurant-style Tandoori Chicken at home is quite easy. Spicy yogurt marination and then cooked in the oven for perfectly moist and flavourful Tandoori Chicken.

Course Appetizer

Cuisine Indian

Prep Time 10

Cook Time 40

Resting Time 4

Servings Servings

Calories 488kcal

Author Subhasmita

Ingredients

1 kg Chicken thighs (or a mix of thigh and leg)
3 tablespoon Kashmiri Red Chilli Powder ( For subs refer to note 1)
1.5 teaspoon Coriander powder
1.5 teaspoon Garam Masala
½ teaspoon Turmeric Powder
½ teaspoon Fresh Black pepper
Salt to taste
¼ cup Mustard oil (for subs refer to note 2)
¼ cup Thick yogurt
2 teaspoon ginger garlic paste
1 tablespoon lemon juice
2 tablespoon butter

Instructions

Using a sharp knife, make 2-3 slits.
Heat oil. It should be medium hot, not smoking hot. If the oil is too hot, it will burn the spices instantly.
In a bowl add all dry spices, stir in hot oil and mix. Let it sit for 5 mins, for the flavours to infuse.
Add yoghurt, ginger-garlic paste and lemon juice. Whisk everything well.
Add chicken pieces to the yogurt mixture, rub the marination well, cover and let it marinate for at least 4 hours or overnight in the refrigerator.
Take marinated chicken out of the refrigerator at least 1 hour before cooking it.

To make it in Oven

Pre-heat oven to 375 F (180 C).
Prepare a baking tray lined with foil. Place a grill rack on top.
Shake off extra marination from the chicken, Arrange on prepared rack.
Bake for 20-25 minutes or Until done.
After 20 minutes, take it out of the oven, brush with melted butter. Put it on the top rack and broil it for 5 minutes at 400 F or until charred mark appears.

To make it on Grill

Preheat a grill to 425 degrees. Clean grill grates.
Grill chicken for about 10-12 minutes. Flip the chicken, brush with melted butter. Cook for another 8-10 minutes or until the center of thickest part registers 165.

To make it on Stovetop

Heat a grill pan or cast iron pan on stovetop. Grease the pan lightly with a brush.
Arrange the chicken ( First topside / Skin side) down. Cook it for 10 minutes on medium heat.
Flip, brush with melted butter and cook for another 15 minutes or clear juice run down from the sides.
For a detailed step by step instructions, watch How to make tandoori chicken video at the end.

Video

Notes

Kashmiri red chilli powder is very less spicy and has a deep red colour. It helps to give a deep red colour to the finished dish without any use of red food colour. You can substitute it with any other less spicy variety of chilli powder or paprika.
Mustard oil has a spicy smoky taste. If you can't get hold of Mustard oil, use any other vegetable oil instead.
Add 2 teaspoon of crushed Kasuri Methi(Dried fenugreek leaf) to the marination if you prefer.

Nutrition