How To Make Tandoori Chicken Recipe

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.

Cut the chicken into 4 pieces (2 legs and 2 breasts).

Score the chicken pieces with a knife for better spice penetration.

In a bowl, combine mustard oil, ghee, Kashmiri red chili powder, red chili powder, plain yogurt, garlic paste, and ginger paste.

Add pink salt, pepper powder, cumin powder, garam masala, coriander powder, lime juice, salt to taste, and sugar. Mix thoroughly.

Add the chicken pieces to the marinade. Use your fingers to ensure the marinade coats every part of the chicken, including the scored areas.

Add besan (gram flour) to the mixture and combine well.

Heat a piece of charcoal until red hot. Place it in a small bowl, pour a bit of ghee on top, and immediately cover the bowl with a lid. Let it sit for 2 minutes, then remove the lid and discard the charcoal.

Heat a pan over medium heat and add a bit of oil. Place the marinated chicken pieces in the pan. Cook for a total of 25 minutes, flipping every 6 minutes to ensure even cooking.

In a small bowl, mix 2 tbsp mustard oil with 1 tsp ghee and brush this mixture over the chicken each time you flip it.

After removing the cooked chicken from the pan, add the thinly sliced onion and green chilies to the same pan. Cook over medium heat, using the residual oil and spices left in the pan. Stir briefly until the onions are softened and slightly caramelized, and the chilies are fragrant.

Once everything is ready, transfer the chicken and side dish to a serving platter. Serve with tandoori roti, naan, or steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens