Tandoori chicken is an Indian classic, deceptively easy to make at home and it tastes outrageously delicious, totally restaurant style.
Tandoori chicken is definitely at the top of my family’s favourite list. With a handful of pantry staples, you can enjoy this toothsome chicken in the comfort of your home too.
Which Chicken pieces do I use?
In this recipe I used both breasts and drumsticks. It works just as well with both cuts of chicken. Chicken breast with skin and bones works as well. If using breasts, cut them in half or smaller pieces. You could also use chicken thighs.
Do I need a clay oven to bake my chicken?
Tandoori chicken can now be made in the comfort of your home using your conventional oven and it doesn’t compromise on the taste.
Red colouring?
I use red food colouring and it is totally optional.
I love the red colour of the chicken, it just makes it look so exotic, especially amidst the festive season.
How do I serve Tandoori Chicken?
The best way to serve this chicken is with some lemon slices, and you can squeeze the lemon juice all over the chicken. It will really bring out all those tantalising tandoori flavours.
I usually serve the tandoori chicken with rotis or naan bread.
Notes: There are two ways to check if your chicken is done.
1. Poke with a fork, the juices must run clear, then it is cooked through.
2. Using a thermometer, which is the best way to check if the chicken is done, the temperature near the bone, must read 74-degree celcius.
Tandoori chicken is best enjoyed as soon as it’s cooked. Should you have any leftover chicken, store it in airtight containers in the refrigerator for 3 to 4 days. Doubt it will last that long though 🙂 You can also freeze the chicken and it could last up to 4 months in the freezer.
TANDOORI CHICKEN
Ingredients
- 1.5 kg chicken such as breasts, thighs and/ or drumsticks
- 2 tablespoon butter, melted, for brushing
- 2 teaspoon homemade mixed masala
- 1 teaspoon Kashmiri chili powder
- Juice of 1 lemon
- Salt and black pepper to taste
- 3 tbs yogurt plain, Greek yogurt
- 2 teaspoon ginger garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 4 tablespoon olive oil
- 2 drops red gel food colouring, optional
Instructions
- Clean the chicken and pat it dry
- If using chicken breasts cut them in half or smaller pieces.
- In a large clean bowl, mix all the ingredients together to form a paste. Smear the rub over the chicken breasts and drumsticks.
- Cover the bowl with plastic wrap and refrigerate for minimal one hour.
- Preheat oven to 200 degrees celcius.
- Line a baking tray with aluminium foil. Place grill rack over baking tray.
- Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
- Bake the chicken for 30 minutes or until tender and cooked through.
- After the first 15 minutes, brush some butter over each piece
- After 30 minutes, turn the chicken pieces over, brush with some more butter and bake for another 15 minutes.
- Garnish with lemon slices and serve with rotis or naan bread.
