Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe
Tandoori Chicken Recipe is a classic Indian chicken that is marinated with Indian spices until well coated and then cooked in an Indian oven called the tandoor as it is popularly known. Synonymous with North Indian and Punjabi food, there's absolutely no Indian who wouldn't know this finger licking good dish.
Tandoori Chicken Recipe is essentially a popular chicken dish where it uses the chicken thigh, marinated in robust Indian spices and thick yogurt and finally grilled either in a tandoor or made convenient at home by grilling it on stove top gives an amazingly rustic aroma and flavour when we apply a simple technique and smoke the dish to get the authentic charcoal effect.
If you like this recipe, you can also try other Chicken recipes such as
- 2 Chicken thighs
- 4 tablespoons Mustard oil
- 2 tablespoons Ghee
- 3 Charcoal , small pieces For marination
- 1/2 cup Hung Curd (Greek Yogurt)
- 1 tablespoon Ginger , paste
- 1 tablespoon Garlic , paste
- 1 tablespoon Lemon juice
- 1 teaspoon Garam masala powder
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon Chaat Masala Powder
- 1/4 teaspoon Black Salt (Kala Namak)
- Salt , as required
- 2 tablespoons Mustard oil
How to make Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe
To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.
Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.
Add chicken thighs in it and rub the marinade well all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. (Overnight marination gives much more amazing results)
Heat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked.
Carefully flip the tandoori chicken and cook from another side as well. Brush some ghee or mustard oil in top while the chicken is grilling.
Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.
Preheat the oven to 210 C for about 10 minutes.
Once the oven is heated, place the marinated chicken in the oven in the middle rack. Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out.
Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done.
Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre.
Take a piece of charcoal and hold it on fire with the help of a tong.
As soon as the charcoal starts burning and is red hot place it in the small bowl.
Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chicken
Keep the lid closed and open only when you are ready to serve the Tandoori Chicken.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'