This Special Tandoori Chicken is not only easy to make but is also a guaranteed crowd-pleaser. With the right spices and marination, you can enjoy that authentic restaurant-style flavor from your home kitchen.
🌟 IntroductionTandoori Chicken is a legendary Indian dish known for its smoky, spicy flavor and vibrant red color. Traditionally cooked in a clay tandoor, we’re recreating the same magic at home using a regular oven or grill. This Special Tandoori Chicken recipe brings restaurant-quality taste to your table — juicy on the inside, crispy on the outside, and full of flavor in every bite.Perfect for dinners, parties, or even as a protein-rich snack!
Servings: 4
Cost: 100
Ingredients
For the Chicken:
- 500 –600g chicken with bone – leg pieces or whole cut
- ½ tsp salt
- 1 tbsp lemon juice
- ½ tsp turmeric
First Marination (15 min):
- Make slits on the chicken
- Rub with salt lemon juice, turmeric
- Set aside for 15 minutes
Second Marination (6 hrs or overnight):
- ½ cup thick curd hung curd or Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder Kashmiri for color
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp coriander powder
- 1 tbsp mustard oil or any oil
- Salt to taste
- 1 tsp kasuri methi crushed
- A few drops of red food color optional, for traditional look
Instructions
Step 1: Marinate the Chicken
- After the first marination, mix all second marination ingredients into a smooth paste.
- Coat the chicken thoroughly, making sure it enters the slits.
- Cover and refrigerate for at least 6 hours (overnight for best results).
Step 2: Cook the Chicken
- Option 1 – Oven/Grill:
- Preheat oven to 220°C (430°F)
- Place chicken on a rack with tray below
- Bake for 25–30 minutes, flipping halfway
- Broil or grill for the last 5 minutes for charred edges
Option 2 – Tawa/Pan:
- Heat a nonstick pan with little oil
- Cook on medium heat, covered, until chicken is done and charred slightly
Optional: Smoke the chicken by placing a piece of hot coal in a bowl, placing it in the center of the chicken plate, and adding a few drops of ghee. Cover for 2 minutes to infuse smoky flavor.
🍽️ Serving Suggestions
- Serve hot with mint-coriander chutney, onion rings, and lemon wedges
- Pairs well with naan, roomali roti, or steamed rice
- Use leftovers for tandoori wraps or salads