Smoky Restaurant-Style Tandoori Chicken
This smoky, juicy, and perfectly spiced Indian grilled chicken is marinated in traditional spices and baked in your oven, no tandoor required. Low in carbs and high in protein, Tandoori Chicken is a healthy dish ideal for lunch, dinner, or your next gathering.
Equipment
- 2 Mixing bowls
- 2 Whisk or spoon
- 1 Knife and cutting board
- 1 Oven
- 1 Parchment paper or aluminum foil
- 1 Baking tray
- 1 Grill pan or stovetop pan (optional, for alternative cooking)
- 1 Small steel bowl or foil cup (for dhungar method)
- 2 Tongs or spatula
- 1 Pastry brush (for basting)
Ingredients
- 500 grams chicken pieces cleaned and slitted
- 1 tsp salt
- 1 tsp red chili powder
- 2 tbsp lemon juice
- 2 tbsp ghee or oil for baking
- 1 tbsp grated garlic for first marinade
- 1 tbsp grated ginger for first marinade
- ½ cup hung curd
- 1 tbsp grated garlic for second marinade
- 1 tbsp grated ginger for second marinade
- 1 tsp red chili powder for second marinade
- 1 tsp ground cumin
- 1 tsp garam masala powder
- 1 tsp amchur powder
- ½ tsp crushed kasuri methi
- Pinch of red or orange food color optional
- 1 small onion sliced into rings (for garnish)
- 2 tbsp chopped cilantro for garnish
- Juice of ½ lemon for garnish
- ½ tsp ghee for smoky dhungar, optional
- Small piece of charcoal for smoky dhungar, optional
Instructions
- Clean and pat dry 500 grams of chicken pieces. Make deep cuts (slits) in the chicken pieces to allow the marinade to penetrate deeply.
- In a small bowl, prepare the first marinade by mixing 1 teaspoon salt, 1 teaspoon red chili powder, 1 tablespoon grated garlic, 1 tablespoon grated ginger, and 2 tablespoons lemon juice. Mix everything well to form a smooth paste and coat the chicken pieces thoroughly with it. Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature.
- In another bowl, mix ½ cup hung curd, 1 tablespoon grated garlic, 1 tablespoon grated ginger, 1 teaspoon red chili powder, 1 teaspoon ground cumin, 1 teaspoon garam masala powder, 1 teaspoon amchur powder, and ½ teaspoon crushed kasuri methi together to prepare the second marinade. Add a pinch of red or orange food color if desired. Mix until smooth and coat the chicken pieces evenly with this yogurt-based marinade. Cover and refrigerate for at least 2 hours or overnight.
- Heat a small piece of charcoal until red-hot. Place it in a small steel bowl or foil cup in the center of the marinated chicken. Drizzle ½ teaspoon ghee over the charcoal and cover the bowl tightly. Let it smoke for 5–8 minutes, then remove the charcoal.
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or foil and arrange the marinated chicken pieces on the tray. Drizzle 1 tablespoon ghee or oil over them. Bake in the preheated oven at 200°C (392°F) for 35–40 minutes, flipping the pieces halfway through. For a more charred effect, increase the oven temperature to 450°F (230°C) for the last 5 minutes of baking.
- In a small bowl, mix 1 small onion sliced into rings, 2 tablespoons chopped cilantro, and juice from ½ lemon to prepare the garnish. Toss well.
- Transfer the baked chicken to a serving plate and allow it to rest for a few minutes. Top with chopped coriander leaves or the onion-cilantro salad and serve hot.
Notes
- Cook on Grill: You can cook chicken over medium-high grill for 20–25 minutes, turning and basting with butter/ghee.
- Cook on Stovetop: Cook in grill pan over medium-high heat for 20–25 minutes, flipping and basting.
- You can use hung curd for a thick, rich marinade.
- Heat mustard oil slightly before mixing in marinade but it's optional.
- Marinate the chicken pieces overnight for best results.
- You can also use broil mode for a perfect char.
- Dhungar method adds authentic smoky flavor.
- Note: Nutrition values are estimates for Tandoori Chicken and can vary based on the type of chicke, yogurt thickness, and whether oil/ghee is added before or after cooking.