Tandoor and Grills
Traditional Tandoori Chicken: Authentic Home Kitchen Recipe
This Tandoori Chicken recipe brings the depth of a traditional clay oven to your home kitchen by utilizing the 'Dhungar' method and spice-infused oil. Succulent chicken is double-marinated in a blend of tangy yogurt and aromatics that have been bloomed to peak potency.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 340 kcal
Method
Make deep incisions into the chicken pieces. Apply the first marinade of lemon juice, salt, and half the ginger-garlic paste. Rest for 20 minutes.
Heat mustard oil in a small pan until it reaches smoking point. Turn off the heat and immediately add the whole spices—Green Cardamom, Cloves, and the Cinnamon Stick. These should be bloomed in oil for 2 minutes to release their essential oils into the fat.
In a large bowl, whisk the hung curd with Kashmiri chili powder, remaining ginger-garlic paste, and garam masala. Strain the cooled, spice-infused oil into this mixture, discarding the whole spices.
Coat the chicken thoroughly in the second marinade. For best results, cover and refrigerate for at least 4 hours, or ideally overnight.
Preheat your oven to its highest setting (240°C/475°F) or prep a charcoal grill. Place chicken on a wire rack and roast for 20-25 minutes, basting with butter halfway through, until charred on the edges.
Finish at the end by taking the Kasoori Methi, crushing it between your palms to release its aroma, and sprinkling it over the hot chicken along with a dusting of chaat masala.
Notes
To adapt for an Indian-Chinese profile: Bloom Szechuan peppercorns and star anise in the oil instead of cardamom, and add 1 tbsp of dark soy sauce to the marinade.
To adapt for a Thai profile: Bloom crushed lemongrass and galangal in the oil, and swap the yogurt for thick coconut cream with a dash of fish sauce.
Always use Kashmiri Red Chili for the vibrant red color without excessive heat; avoid artificial food coloring.
The 'Dhungar' technique: Place a hot piece of charcoal in a small metal bowl in the center of the marinated chicken, pour a teaspoon of ghee over it, and seal the lid for 5 minutes for a smoky tandoor flavor.
