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This we are sharing the recipe for all time favourite, Tandoori Chicken – the smoky aroma, the vibrant spices, and that irresistible tenderness make it an instant hit every time.
It’s the perfect dish for a cozy family dinner or a festive gathering. You can serve it with mint chutney or Cilantro Chutney.
Ingredients for Tandoori Chicken
P Mark Kachi Ghani Mustard Oil: 3 tbsp
Chicken (bone-in pieces, preferably thighs and drumsticks): 500 g
Yogurt: 1/2 cup
Ginger-Garlic Paste: 2 tbsp
Red Chili Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Coriander Powder: 1 tsp
Garam Masala: 1 tsp
Cumin Powder: 1/2 tsp
Lemon Juice: 1 tbsp
Salt: According to taste
Kashmiri Red Chili Powder: 1 tbsp (for color)
Black Pepper Powder: 1/2 tsp
Chaat Masala: 1/2 tsp (for garnish)
Fresh Coriander Leaves: 2 tbsp (chopped, for garnish)
Method for Tandoori Chicken
In a large bowl, add yoghurt, mustard oil, ginger-garlic paste, lemon juice, red chili powder, turmeric, coriander, garam masala, cumin, Kashmiri chili powder, and black pepper. Mix well to form a smooth marinade.
Make small cuts on the chicken pieces for better flavor absorption. Add the chicken to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 4-6 hours or overnight for best results.
Preheat your grill, oven, or tandoor to 200°C (392°F). If using an oven, line a baking tray with foil and place a wire rack on top.
Place the marinated chicken pieces on the grill or the prepared baking tray.
Brush with a little mustard oil and cook for 25-30 minutes, turning occasionally and basting with the remaining marinade. The chicken should be charred slightly and cooked through.
Sprinkle chaat masala and chopped coriander leaves on the hot tandoori chicken.
Your Tandoori Chicken is ready! Serve with mint chutney, lemon wedges, and onion rings for a complete experience.
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