Tandoori Chicken Full Recipe
Make Tandoori Chicken Full Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Finish & Serving
Method
Marinade
Prepare chicken
Trim excess fat and remove skin from the chicken pieces. Make 3–4 deep slashes in each piece (through the meat but not all the way through) so the marinade can penetrate.
Combine marinade
In a large bowl, whisk together the plain yogurt, ginger-garlic paste, lemon juice, tandoori masala, ground cumin, ground coriander, smoked paprika, red chili powder, garam masala, turmeric, salt, mustard oil, crushed kasuri methi and a pinch of optional red food color until smooth and well combined.
Marinate chicken
Add the chicken pieces to the marinade, massaging marinade into the slashes and all over each piece so they are fully coated. Cover the bowl and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor. If short on time, marinate at least 2 hours.
Cooking
Bring to room temperature
Remove the marinated chicken from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even cooking.
Preheat oven or grill
Oven method: Preheat oven to 220°C / 425°F with the top broiler element on if available. Line a baking tray with foil and place a wire rack on top. Grill method: Preheat an outdoor or indoor grill to medium-high (about 200–230°C / 400–450°F) and oil the grates.
Arrange chicken
Place the marinated chicken pieces on the wire rack leaving space between pieces for air circulation and even charring. Brush any excess marinade underneath onto pieces.
Roast/grill tandoori chicken
Oven: Roast in the preheated oven for 20–25 minutes, then switch to broil (top heat) for 4–6 minutes to get charred edges, turning once halfway through. Grill: Place chicken on the grill and cook 18–25 minutes, turning every 6–8 minutes until charred at edges and an instant-read thermometer inserted into the thickest part reads 74°C / 165°F.
Finish with butter
During the last 2 minutes of cooking, brush the chicken with melted unsalted butter (or baste with oil) to enhance color and flavor. If using a broiler, watch closely to avoid burning.
Rest & Serve
Rest
Transfer cooked chicken to a platter and let rest for 5–8 minutes so juices redistribute.