My HOMESTYLE TANDOORI CHICKEN RECIPE (STEP BY STEP GUIDE) | How To Make Tandoori Chicken At Home

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.

Score the chicken leg quarters with a knife to allow marination to seep in.

For the first marination, combine 1 1/2 tablespoons apple cider vinegar, 1 tablespoon finely grated ginger, 1/2 tablespoon finely grated garlic, 1/2 teaspoon salt, and 1/2 teaspoon Kashmiri red chili powder in a bowl.

Apply the mixture well on the chicken and marinate for at least 2 hours, preferably 4 hours in the refrigerator.

For the second marination, strain 1 cup of plain yogurt using a thin cloth to remove excess water, letting it sit in the refrigerator or at room temperature for about an hour.

Heat 3 to 4 tablespoons of oil until warm, then remove from heat and add 2 tablespoons Kashmiri chili powder, 1 tablespoon grated ginger, 1/2 tablespoon grated garlic, 1/4 teaspoon turmeric powder, 2 teaspoons ground coriander, 1 heaped teaspoon chaat masala, 1 teaspoon cumin seed powder, 1 teaspoon homemade Shahi garam masala, 1/2 teaspoon crushed kasoori methi, 1/2 teaspoon sugar (optional), and 1 teaspoon salt. Mix well.

Add the thick yogurt to the spice mixture and whisk until smooth. Taste and adjust seasonings if necessary.

Discard the liquid from the first marination and transfer the chicken to the second marinade, ensuring it is well coated. Marinate for 1 hour at room temperature, not exceeding 2 hours.

Sprinkle 2 teaspoons of gram flour on the chicken to help the marinade stick, if using regular yogurt.

Prepare a piece of charcoal on a gas burner until it turns red hot, then place it in a small bowl made of aluminum foil or steel on top of the chicken. Add a little oil to the hot coal and cover the bowl for 8 to 10 minutes to infuse smoky flavor.

Line a baking tray with aluminum foil and crumple up some foil to create height for the chicken rack, preventing it from steaming.

After 10 minutes, remove the charcoal and place the chicken on the rack, applying all the marinade.

Preheat the oven to 375°F (or 400°F for non-convection). Bake the chicken for 1 hour, turning it twice and basting with melted butter mixed with 1 teaspoon sweet paprika at the 30-minute mark.

Check the internal temperature of the chicken with an instant thermometer, aiming for 175°F. If necessary, baste again and broil for 5 to 10 minutes to finish cooking.

Cooking Techniques

Equipment Needed

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Dietary

Allergens