Tandoori Chicken | Marinated Chicken | Grilled Chicken

Tandoori Chicken is the most loved recipe in India. Tandoori chicken is originated from Punjab. The taste of recipe lies in the marinating the chicken. Its has to be marinated twice. The authentic way of cooking the tandoori chicken is in clay oven cooking. It gives the unique smoky flavor in the chicken. Well, everybody cannot carry the clay oven at home. So, I am gonna tell you some different methods of cooking tandoori chicken. In which you will probably get the similar taste. 

The marinating steps are same for all type, only thing differs is cooking method and cooking time.  And then as I said earlier marinating hails the major part in Tandoori Chicken you can’t skip this process. If you have any idea of making instantly or quickly, then get rid of the idea. For sure the instant cooking of Tandoori Chicken will taste flavorless. Don’t skip any steps in marinating. Atleast 2 to 3hrs of marination is must. But I recommend over night marinating will results the best Tandoori Chicken. Lets see...

Ingredients

• Chicken - 1kg

• Curd – 200ml

• Ginger Garlic paste – 2tblsp

• Kashmiri chilly powder – 1 ½ tblsp

• Coriander Powder – 1 tblsp

• Green Chillies Chopped – 1 tsp

• Pepper Powder – 1tsp

• Garam masala – 1 tsp

• Cumin Powder – 1tsp 

• Black salt – ½ tsp 

• Chaat masala –  ½ tsp

• Kasuri methi powder – 1 tsp

• Lemon – 2 no

• Oil – 2tblsp

• Salt to taste

• Butter for brushing

• Red Food colour – (optional)

First Marination

• Take 1 kg chicken, thighs are recommended.  Silt the chicken.

• Rub the chicken with ¾ of the salt. Add 1.5 tblsp of ginger garlic paste.

• Then squeeze out small sized lemon. Mix well the chicken.

• Rest it for min 2hr.

Second Marination

• In a bowl, mix curd, ½ tblsp ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, kasuri methi powder, oil, black salt, chaat masala, rest of the normal salt. 

• Mix well all together. After first marination.

• Squeeze out the excess water in the chicken. Then add the chicken in the above curd mixture.

• Marinate the chicken for the whole night.

Type 1

• Things Required

1. Charcoal – 1kg

2. Skewers as required

3. Brick – 8

4. Sand 

• Arrange the bricks in square shaped. Fill the square with sand with min 1inch height. Then add the charcoal in side the square. Burn the charcoal till it becomes red in color. As shown in the picture.
• Skewer the chicken. Place the skewer on top of the brick. You can even use Grill instead of skewer. 
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• Cook the Chicken each side. And also bursh the oil or butter on both th sidsIt nearly takes 20 mins to cook.
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• This method is one of the best method. In this you can feel the smoky flavour. And tastes mindblowing  It will be exactly as same as restuarant style.

NOTE

This type of cooking must be done on open space.  Not inside the house.

Type 2

• Take a tawa or grill pan.
• Brush some oil on tawa. Make sure the pan should be very hot, while placing the chicken.
• Cook each sides 
• Mean while take a piece of charcoal burn till red.
• Transfer the chicken to the plate. Place the charcoal in small bowl and drizzle few drops of butter. And cover it with a lid.
• Chicken tandoori is ready 

Type 3

• Pre heat the OTG at 200°C  for 10 mins.
• Place the chicken on grill.
• Place a plate below. Cook the chicken for 200°C(Slightly varies, it depends on the oven) for 35 to 40 mins.
• Brush some butter in between.
• Chicken tandoori is ready

Note

In authentic Tandoori chicken recipes, they use mustard oil for taste. But I have used Gingelly oil in the recipes. You can use any oil as per your need.