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.

Separate the breast and leg of the chicken, removing unwanted tissues.

Make slits in the chicken: three on the thigh, one at the joint, three on the drumstick, and four on the breast.

Remove excess fat from the chicken.

Prepare the first marinade with salt, red chili powder, ginger paste, garlic paste, and lemon juice. Mix well.

Marinate the chicken with the first marinade and let it sit for 15 to 20 minutes.

Prepare the second marinade using hung yogurt, ginger paste, garlic paste, red chili powder, garam masala powder, salt, black salt, and mustard oil. Whisk until combined.

Rub the second marinade into the chicken, ensuring it gets into the slits.

Let the chicken marinate in the second marinade for at least 30 minutes (preferably 1-2 hours).

Preheat the gas oven tandoor for 5 to 8 minutes before cooking.

Place the marinated chicken in the preheated gas oven tandoor and cover it. Cook for 15 to 18 minutes.

Check the chicken after 15 to 18 minutes and brush it with butter or oil for a glaze.

Cover and cook for an additional 5 minutes, totaling around 23 minutes of cooking time.

Check the chicken for doneness; it should be nicely colored and juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens