EASY Authentic Tandoori Chicken at home | How to make Tandoori Chicken

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Clean and wash 4 chicken legs, then pat them dry, leaving some fat for flavor.

Make a few light cuts on the chicken legs to help them cook faster and evenly.

In a mixing bowl, combine 3/4 cup of thick yogurt, 1 tbsp of garlic paste, 1/2 tbsp of ginger paste, and 1 tbsp of lemon juice.

Add 2 tbsp of Kashmir chili powder, 1 tsp of turmeric powder, 3 tbsp of vegetable oil, and approximately 1.5 tsp of salt to the bowl.

Mix the marinade together and ensure it gets into the cuts of the chicken.

Cover the bowl with plastic wrap and allow the chicken to marinate for at least 2 hours or overnight for best results.

Heat a skillet on medium low and add 1 tbsp of oil and a small knob of butter, swirling to coat the pan.

Place two chicken legs into the pan and cook without touching for about 2 minutes until colored on one side.

Flip the chicken legs and continue flipping until fully cooked, ensuring they get a nice color.

Remove the cooked chicken from the pan and transfer to a bowl, then fry the remaining two pieces.

To add a smoky flavor, burn wood chips and place them into the bowl with the chicken, covering it to allow the smoke to infuse.

Remove the plastic wrap from the chicken and serve with lime and naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens