If and when you make this true and authentic version of Tandoori Chicken your neighbors are gonna know what your cooking! Yep, this recipe is that good! It’s irresistible! It’s drool worthy! It’s phenomenal!
I am not going to write about the history of this magnificent version of chicken as there is plenty of info available on every other website but rather will write about how terribly this legendary dish is prepared today! In most restaurants today, save a few, Tandoori Chicken is bright orange-colored (no doubt synthetic), tasteless, dry and severely overcooked. There is little or no taste except for the tiniest pinch of Chaat Masala somewhere on top of it. No succulent meat falling off the bone, no burst of flavors, no bliss! So utterly depressing!
Luckily for you, I am going to teach you how NOT to make your Tandoori Chicken dry, overcooked and tasteless. This Tandoori Chicken Recipe and is very very easy to make.I shall redeem Tandoori Chicken for one and all!
This Chicken recipe is full of secrets used by top of the line restaurants so watch out for them! I pack all my recipes with a great deal of detail which always gives amazing results when followed.
Let’s get started!
Chicken – 800 Grams Whole Chicken Cut into Tandoori Chicken Size Pieces
Lemon Juice – 1 Lemon
Salt – To Taste
Kashmiri Chilli Powder – 4 Heaped Tablespoons
Ginger Paste – 1 Teaspoons
Garlic Paste – 1 Teaspoon
Tandoori Masala Powder – 1 Teaspoon
Thick Curd – 1/2 Cup
Gram Flour – 2 Heaped Tablespoons
Carom Seeds – 1/4th Teaspoon
Mustard Oil – 1/2 Cup
Black Salt – 1/4th Teaspoon
Chaat Masala – 1/4th Teaspoon
Prep for Awesome Tandoori Chicken:
I’ll teach you how to prepare the Masala for Tandoori Chicken. It’s much better than the store-bought one. You will need the following for making the Tandoori Masala Powder:
Cumin Seeds – 1/4 Teaspoon
Coriander Seeds – 1/2 Teaspoon
Black Pepper Corns – 1/4 Teaspoon
Black Cardamom – 2
Cinnamon – 1 Inch Stick
Cloves – 5
Nutmeg – 1/4th Teaspoon
Mace – 1/2 a Dried Flower
Dried Fenugreek Leaves – 1/4th Teaspoon
Dry roast all the whole spices individually, except for the nutmeg, till nice and aromatic. Once done cool them off and grind to a fine powder in a blender. Sieve through a strainer.
Let’s Marinate the Chicken. This Marination has Three Parts to it.
1st Marinade: Score the Chicken Pieces first with a sharp knife and then add Lemon Juice, 2 Tablespoons of Kashmiri Chilli Powder and mix really well. Leave aside for 15 minutes.
2nd Marinade: Add Ginger and Garlic Paste after 15 minutes and mix really well. Set aside for 1/2 an hour. Can cover with cling film and place in the fridge.
For the 3rd and final marinade, the following steps are absolutely essential:
In a pan, on medium heat, add the Mustard Oil. Once the Mustard Oil is hot, drop in the Carom Seeds. Stir for a minute. Then add the Gram Flour and stir really well. Turn heat down to medium low.
This might seem odd but the Mustard Oil is going to give your Tandoori Chicken its fabulous color. We will not use any artificial food color in this recipe! The Gram Flour will act as a luscious thickener. You’ll know what I mean when you make this Chicken recipe.
Once you get a cooked aroma from the Gram Flour, turn the heat off and cool down this paste.
Now in a bowl, add the Curd and to it add the Gram Flour, Carom Seed, and Mustard Oil Paste. To this add the remaining Kashmiri Chilli Powder, the Tandoori Masala Powder, and Black Salt. Use a whisk and blend till everything comes together. Don’t worry it will. I’ve done this several times before and it always works out fine.
Take the marinating Chicken out of the fridge and add the above mixture to it. Mix really well for a good five minutes. Make sure the Chicken Pieces are coated well with the mixture. This is the 3rd and Final Marinade! Cover with cling film and place in the fridge for at least 8 hours. Your Chicken Pieces should be looking this by now.
After 8 hours take the Chicken out of the fridge and bring to room temperature. Pre-heat Oven to 200° C. Spread Chicken Pieces onto a baking tray and place in the oven once the desired temperature has been reached.
Bake for 15 minutes on one side and remove from oven. Now make sure you this very important step: Turn Chicken Pieces over and baste with oil. This will make and keep the Chicken succulent while baking at such a high temperature.
Bake the other side of the Chicken Pieces for 15 minutes and check. If a fork is able to gently pull the meat away from the bone then it’s done. If not bake for only 5 to 7 minutes more. Do not over bake as this will make the meat dry and kill all the flavor.
Now turn the oven heat up to 220° C and bake the Chicken Pieces on each side for 3 minutes to give it that charred look. Remove from heat immediately once done. Your Tandoori Chicken is done!
Serve when hot with Mint and Coriander Chutney or any Chutney of your choice. Best enjoyed as is! This needs no accompaniment. Trust me by now the lovely aromas of this amazing Chicken Recipe has reached your neighbors! Your family and friends will call you a Super Star while chomping on the best Tandoori Chicken they’ve ever eaten!
This is exactly how Tandoori Chicken is made in the best restaurants the world over. How do I know this? Lots of reading, keep observation skills, a bit of snooping around and above all, countless attempts to make Tandoori Chicken and determination to make the most authentic version of this dish ever!
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