Tandoori chicken restaurant style recipe

How to make Tandoori chicken recipe | Tandoori Murgh recipe

Garnished Tandoori chicken pieces for Tandoori chicken recipe
Tandoori chicken

Tandoori chicken also known as Tandoori Murgh is a world famous dish which is loved by all generation of people.

 Tandoori chicken is a chicken dish  prepared by roasting chicken marinated in yogurt and spices in a tandoor over charcoal till crisp golden.

The dish is originated in Indian subcontinent in Peshawar , now in Pakistan, where Kundan Lal Gujral worked in Tandoor. There Mr kundan Lal Gujral invented the tandoori chicken. But due to partitions he left and moved to Delhi where he opened a restaurant named Moti Mahal.

It was from there this tandoori chicken become so popular that some world's great leader like Nixon , John F. Kennedy and Gandhi visited it

Tandoori chicken is very popular in Punjab and thus it also called a Punjabi dish.

More about Tandoor preparation you can check the below link for more details

  * Kandhari chickenTikka recipe

  * Best chicken Tikka recipe

Authentic Gilafi Seekh Kebab recipe chicken

Tandoori chicken is soft , juicy and crisp but not hot. It  is served as a starter but can be taken as a side dish with Roti or Naan.

Tandoori chicken can be used to prepare chicken masala, butter chicken, Murgh makhani and tandoori chicken curry.

You can also prepare Tandoori chicken salad and  chicken briyani using it.

You can read the Butter Chicken recipe using Tandoori chicken

Delicious butter chicken recipe

Easy step by step instructions to make

Tandoori Chicken Recipe(best Tandoori chicken)


Preparation time :- 10-12 min

Marination time :- 3-4 hours

Cooking time :- 15 minutes

Yeilds :- 2 servings

Difficulty :- medium

Tandoori chicken  Ingredients :-

* 600 -700 gm chicken ( we will only use it's leg and breast parts)

* 1/2 cup hang curd ( Greek yogurt)

* 1 teaspoon Kashmiri chilly paste

* 1 teaspoon Ginger Garlic paste

* 2 teaspoon Lemon juice

* 1/2 teaspoon Red chilly powder

* 1/2 teaspoon Garam masala powder

* 1/2 teaspoon Cumin powder

* 1/3 teaspoon Coriander powder

* 1/3 teaspoon Black pepper powder

* 2 teaspoon Mustard oil ( or cooking oil)

* 1 teaspoon cooking oil

* Salt to taste

* 1/3 teaspoon Chat masala

Curd ginger garlic paste chilly paste for Tandoori chicken recipe
Ingredients

Chilly powder garam masala salt and pepper powder Cumin powder for Tandoori chicken recipe
Masalas

Lemon and it's slices for Tandoori chicken recipe
Lemon

Step by step method for restaurant style   Tandoori chicken recipe :-

* Clean and cut the chicken and remove the Leg and Breasts part separately.

Clean 2 chicken legs and 2 chicken breast pieces for Tandoori chicken recipe
Leg and breasts

* Remove the excess fats from the side of the leg and breast using a knife.

* Using a sharp knife make 3 - 4  incision to the Leg and Breast part of the chicken. It can help to absorb the flavours of masalas.

Incision marks on chicken legs and breasts for Tandoori chicken recipe
Incision marks

How to make a juicy tandoori chicken?


A juicy succulent tandoori chicken recipe totally depends on it marination. If you use a proper good marination procedure then your chicken will be juicy . Lemon juice is an important factor to make tandoori chicken juicy.

Cook tandoori chicken in a medium slow temperature tandoor , use good marination procedure to make a juicy tandoori chicken.

* TANDOORI CHICKEN MARINATION :-

What is marination ?

Marination is a process of  soaking foods in a seasoned, often acidic liquid before cooking. In addition to these ingredients, a marinade often contains oil, herbs and spices to further flavor the food items
It is often used to flavour and tenderize the foods.

Tandoori chicken marination can be divided into two parts :-

FIRST MARINATION and SECOND MARINATION

1. First marination

It is very important as this will  make the chicken more of juicy and soft.

Take the chicken pieces in a mixing bowl and add half of the Red Chilly powder, Ginger Garlic paste, Lemon juice and salt and mix well. Also add the half of the Cooking oil and keep  it refrigerated for at least 1 hours.

These process will  make the chicken tenderize, soft and juicy. Due to the presence of  Lemon juice, the chicken pieces get rapidly tenderized.

2. The second marination 

Second marination gives the chicken all spicy flavors and  help  to get  cooked properly.

 In this marination , you need to make a masala with the yogurt and it is called tandoori masala or tandoori red masala. Why it is called a red masala ? Because it gives the distinct authentic red color to tandoori chicken.

Due to the use of Kashmiri red chilly paste in tandoori masala , the chicken become  red in color. You can use artificial red color to give it the said color but that is not advisable.

Use of color in food products has been strictly prohibited by law. These food color are harmful for health.

How to make tandoori masala ? 

* Take a mixing bowl and add the yoghurt first. Then add the ginger garlic paste, Kashmiri chilly paste, red chilli powder, cumin powder, Garam masala, coriander powder and black pepper powder. Mix  very well.

* Next add the lemon juice, cooking oil or mustard oil and salt. Mix everything to make a thick batter like masala . Taste the seasoning of the masala.

* Kashmiri chilly is red in color and it is not so hot in taste.  Due to its color property , it is widely used in restaurants and hotels.

And it gives our tandoori chicken the red in color appearance. So our tandoori chicken is red due to the uses of Kashmiri chilly paste .

You can check the following link to make Tandoori masala with step by step instructions with photos.

   How to make tandoori red masala

*  Bring out the chicken pieces from the refrigerator and mix well with this tandoori masala mixture. Coat the masala properly thus it can enter inside the chicken  pieces using the incision marks to get marinated.

Chicken in red masala marination for Tandoori chicken recipe
Marinated

* Keep the chicken pieces  refrigerated again for  at least 3 hours to marinate.

* After three hours, bring the marinated tandoori chicken pieces out of the fridge and keep in room temperature for 10 minutes.

 Cooking method for tandoori chicken


1 . Tandoori chicken using tandoor

2. Using an Oven 

3. Using stove top method.

How to make tandoori chicken using charcoal  Tandoor :-

What is Tandoor?

In general tandoor is a cylindrical  oval shaped clay pot where charcoal or woods are used to heat it up to cook food items such a tandoori roti , Naan , paratha . It is also used to cook chicken items like chicken Tikka, mutton , Seekh Kebab, fish Tikka and paneer Tikka.

* Authentic tandoori chicken is cooked in this Ovalclay charcoal Tandoor till crisp golden and it gives the distinct smoky flavours for which it is so popular in the world.

* To cook food items in tandoor , Shewer are used . These Shewer are generally made with iron and are in different shaped .

* Now  take a Iron  Shewer and shew the chicken pieces one by one in the Shewer.

Marinated chicken pieces in Shewer for Tandoori chicken recipe
Shewering

* Put the Shewer inside a Preheated Tandoor and cook for 10 - 15 minutes busting oil or Butter on the chicken pieces at some regular intervals.

The temperature of the tandoor should not be high otherwise the chicken pieces will get burnt from outside and will not cooked from inside . In a medium low temperature cook the tandoori chicken .

* Rotate the Shewer while cooking the chicken pieces at regular intervals . It will help to get all side of the chicken pieces cook well.

* After 7 to 8 minutes , remove the chicken with the Shewer from the tandoor and keep rested for one minute busting some clarified butter over them.

* Again insert it in the tandoor and cook till crisp golden. It will take around 6- 8 minutes more to get cooked.

* This is the standard tandoori chicken recipe in Indian restaurant and hotels or you can say Indian tandoori chicken recipe.

* You can give it a Punjabi twist to make it Punjabi tandoori chicken.

* In the second marination use half teaspoon of carrom seeds ( ajwain) and increase the amount of red chilli powder to make it more spicy . In place of clarified butter use desi ghee for busting it.  When cooked served the Punjabi tandoori chicken squeezing lemon juice over it  and sprinkle chat masala also.

Shewering Tandoori chicken pieces cooking in Ovalclay Tandoor for Tandoori chicken recipe
Cooking in Ovalclay Tandoor

How to make tandoori chicken in Oven :-

* You can also cook Tandoori chicken in an oven.  Preheat the oven at 240 degree celcius for at least 15 minutes . Place silver foil on a  baking tray and grease it with oil or butter.

* Place the chicken pieces over the foil and grill for 8 minutes.

* After 8 minutes, flip the chicken pieces to the other side and cook for another 7 - 8 minutes busting butter over it.

Marinated chicken pieces for oven cooking for Tandoori chicken recipe
For Oven
* When the chicken pieces get crisp golden bring them out and serve in a plate hot.

* Serve the tandoori chicken with Green chutney or Mint sauce.

Cooked tandoori chicken with onions and lemon for Tandoori chicken recipe
Tandoori chicken

Cooked two pieces of Tandoori chicken with onions and lemon for Tandoori chicken recipe
Tandoori chicken

What to serve with tandoori chicken ?

          SERVING TIPS

* A Tandoori naan or garlic butter naan , steam rice and biryani are some side dishes that can be served with a tandoori chicken as side dish

* A hot tandoori chicken is served with green mint coriander chutney along with lemon wedges and onion slices.

What is the nutritional value for tandoori chicken?

             NUTRITIONAL VALUE

Calories :- 540 kcal 

 protein :- 32 g

Fats :- 43 g | carbohydrate :- 3 g

Saturated fats :- 9 g | cholesterol :- 130 mg

* Tandoori chicken is a healthy food to eat as it is cooked over open fire and less amount of oil is used to cook it .  All the used oil get burnt while cooking it in the tandoor.

* Tandoori food items are generally healthy as less amount of oil is used and the chicken pieces get cooked in its own juice in slow temperature.

           RECIPE NOTES

* You can use Cooking oil instead of Mustard oil.

* Kashmiri chilly paste gives it the distinct Red colour appearance only. You can use Kashmiri chilli powder also in place of Kashmiri chilli paste.

* Incision to the chicken pieces is very important. It not only help to absorb all the flavours but also help to cook it.

* Chicken breast pieces has a supreme part inside which need extra care for cooking. So if you make a good incision upto the supreme part, it will easily get cooked.

* If you are using stove top method to cook tandoori chicken, it is very important to follow the incision procedure.

* Always use chicken of having 700 - 800 gm of weight for tandoori chicken recipe.

* Don't use chicken more than 1000 gm of weight. It will not cook properly and the chicken pieces will be hard.

* Lemon juice is very important to tenderize the tandoori chicken.




For more recipes using Ovalclay charcoal Tandoor :-

Best Lamb Gilafi Seekh Kebab

Dinner ideas Tangdi kebab

Comments

  1. I just discovered your blog fun. Love it...
    Butchers Chicken

    ReplyDelete
  2. Wow, the recipe looks mouth-watering. The authentic Tandoori Chicken recipe is my all-time favorite. However, I prepare it in a slightly different way. I am going to try your recipe this time.

    ReplyDelete
  3. Love your blog. Just discovered it. Thanks a million for sharing so many tips.

    ReplyDelete
  4. Tried this one out. Must say, it's a really awesome and simple recipe!!

    ReplyDelete

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