Who doesn’t love tandoori chicken?? Tandoori Chicken is a lip smacking and a popular dish from the Indian Subcontinent and became world famous dish. Very few people over the world would have not heard about tandoori chicken.
The authentic and traditional tandoori chicken is made in a tandoor, a cylindrical clay oven. Though this recipe is not a traditional recipe made using tandoor but its worth a try.
The chicken is marinated in curd/yogurt and spices and baked or grilled to perfection. You can easily make it at home in an oven or in a pan over gas top.
Most of the restaurants, dhabas or fast food corners use red food colour to give a vibrant red colour to the tandoori chicken. But this recipe does not use any artificial colour. The beautiful is from the Kashmiri red chilly powder. It does all the trick to get a vibrant colour.
What Is A Tandoori Chicken?
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dish in fine dinning restaurants, fast foods corners and tops the restaurant menu.
Can We Make Tandoori Chicken Without Tandoor?
Yes, you can absolutely make tandoori chicken with tandoor and relish it happily. You can make tandoori chicken in a pan over gas stove, oven, airfryer etc. You can use a normal pan or grill pan for making this tandoori chicken over a gas stove.
In a pan lay the marinated chicken in single layers. Cover the pan with lid and cook them over low-medium heat till the chicken is fully cooked and tender. Turn over ever 5 minutes to prevent sticking to the pan and even roasting.
Once the chicken is cooked, you can give a smoky touch using dhungar method. Heat a piece of charcoal, add it in a small bowl or direct into the pan, add few drops of oil or ghee and cover the bowl for about 2 minutes. It will give a nice smoky flavor to the baked tandoori chicken.
I love Baked Whole Chicken Leg recipe, they are easy to put things together and baked to perfection in oven under an hour of time. Dont own an oven? Dont worry I have a recipe of Pan Baked Chicken Leg served with tossed veggies, which is made in a pan over gas top. Do have a look at the recipe, I hope you like it.
This tandoori chicken is easy and quick to prepare once the chicken is well marinated for couple of hours or best marinated overnight. The marinade does all the work.
The chicken is juicy, succulent, flavorful and delicious. The secret to juicy, tender chicken is the curd/yogurt. The acidity causes the chicken to retain more moisture while adding flavour.
Few Chicken Side Dishes & Starters You Might Love To Try
● Bhut Jolokia Grilled Chicken
● Chicken Drumsticks Fry
● Chicken Masala Fry
● Crispy Fried Chicken
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Spicy Mango Chicken Wings
● Stir Fry Chicken With Banana Flower
● Steamed Chicken Wrapped in banana Leaf
● Tandoori Chicken Oven Baked
● Chicken Pakora / Chicken Fritters
● Peri Peri Chicken With Veggie Salad
● Spiced Fried Chicken
● Coca Cola Chicken
MORE CHICKEN RECIPES YOU’LL LOVE > Chicken Dishes
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
So here’s how you make tandoori chicken in an oven. I am sure you’ll love it as much as we. Do try out and also share your thoughts about the recipe with me here!
Preparation time : 15 mins plus marination time
Cooking time : 30-35 mins
Serves : 2-3
Ingredients to make tandoori chicken:
400 gms Chicken Leg & Wings
½ tsp Kashmiri red chilli powder
¼ tsp turmeric powder
1 tsp Lemon Juice
Salt to taste
2 tbsps ginger garlic paste
1 tbsp Mustard oil
¼ cup curd/yogurt
2 tbsps Kashmiri red chilly powder
½ tsp Pepper powder
1 tsp Coriander powder
1 tsp Garam masala powder
½ tsp Amchur powder (Mango Powder)
½ tsp crushed kasuri methi (dried fenugreek leaves)
Salt to taste
Step by step pictorial instructions to make tandoori chicken:
Take the chicken leg and make 2-3 slashes on both the sides. Pat dry the chicken in a kitchen towel. Marinate the chicken with the first marination ingredients for 30 mins.
Add the second marination ingredients, mix well and rub the marinade coating the chicken nicely including the slashes. Marinate them overnight or atleast 3-4 hours.
Preheat oven @200° for 10 mins. Line the baking tray with foil paper.
Before putting the chicken into the oven make sure you take out the chicken from the refrigerator couple of hours ahead and keep outside in room temperature.
Mix the chicken well and layer the chicken in the baking tray in single layers.
Keep a small bowl of water along with the baking tray and bake them for 20 mins. Turn over every 5 mins for even cooking and rub the chicken with the left over marinade.
Increase the temperature to 250° and bake for 10 more mins.
Serve the tandoori chicken with chutney of your choice and fresh salad.
✔ Once the chicken is out of oven you can give a smoky touch using dhungar method. Remove the chicken in a bowl or plate. Heat a piece of charcoal, add it in a small bowl or direct into the baked tandoori chicken, add few drops of oil or ghee and cover the bowl for about 2 minutes. It will give a nice smoky flavor to the baked tandoori chicken.
✔ Marination is very important for a getting a succulent and tasty tandoori chicken so do not skip this step.
Well, if you make this tandoori chicken, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag#atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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