Easy And Juicy Homemade Tandoori Chicken
Homemade Tandoori Chicken is a beloved Indian dish known for its succulent meat, vibrant red color, and aromatic spices. The dish originally gets its name from the tandoor, a traditional clay oven used to cook the chicken over high heat. The combination of heat, smoke, and a marinade of yogurt, spices, and lemon juice creates a dish that is both tender and bursting with flavor. But making it at home is easier than you think. You simply marinate the chicken in a yogurt-spice mixture, and cook over high heat. The result? Juicy, flavorful, fall-off-the bone chicken! Whether you're a seasoned home cook or a novice in the kitchen, tandoori chicken is a recipe that's worth trying. Served with rice or naan bread, or even used in sandwiches or salads.
What is Tandoori Chicken?
Tandoori Chicken is a popular Indian dish renowned for its succulent meat, vibrant red color, and aromatic spices. The dish gets its name from the tandoor, a traditional clay oven used to cook the chicken over high heat. This method of cooking imparts a smoky flavor and a crispy exterior while keeping the meat tender and juicy.
The exact origin of tandoori chicken is somewhat debated, but it is generally believed to have originated in North India, possibly in the Punjab region. The tandoor, used for cooking the dish, has been a staple in Indian cuisine for centuries. While the specific recipe for tandoori chicken may have evolved, the core elements have remained consistent.
Tandoori chicken is typically made by marinating chicken pieces in a mixture of yogurt, spices, and lemon juice. The marinade helps to tenderize the meat and infuse it with flavor. Common spices used in the marinade include turmeric, cumin, coriander, garam masala, ginger, and garlic. Once marinated, the chicken is placed in a tandoor and cooked over high heat. The high temperature and smoky environment of the tandoor give the chicken its characteristic color and flavor. In this recipe, the chicken is cooked on a grill instead to make it easy for home cooks.
Tips
- Let your chicken marinate in the yogurt-based spice mixture for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply.
- Use the right yogurt. Greek yogurt is ideal for its thick consistency and tangy flavor, which helps to tenderize the chicken and balance the spices.
- For the most authentic flavor, cook your tandoori chicken in a traditional tandoor. If you don't have one, a grill can be a good substitute.
- Garnish your tandoori chicken with fresh cilantro for a bright and refreshing flavor that complements the spices.
- Serve your tandoori chicken with warm naan bread or fluffy rice to soak up the delicious juices and create a complete meal.
How Long Should I Marinate Tandoori Chicken?
It's recommended to marinate tandoori chicken for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
What's The Best Cut of Chicken to Use for Tandoori Chicken?
The best cut of chicken for tandoori is bone-in, skinless chicken thighs or drumsticks. These cuts retain moisture and flavor well during the high-heat cooking process, making them juicy and tender. Bone-in pieces also help enhance the flavor as they cook. However, chicken breasts can also be used if you prefer a leaner option, but they may require more careful monitoring to prevent drying out.
Can I Cook Tandoori Chicken Without a Tandoor?
Yes, you can cook tandoori chicken without a tandoor. You can use a grill or even a broiler in your oven.
How Do I Know When Tandoori Chicken Is Cooked?
The chicken should be cooked through and have a slightly crispy exterior. You can check the internal temperature with a meat thermometer; it should reach 165°F (74°C).
What Can I Serve with Tandoori Chicken?
Tandoori chicken is often served with naan bread, rice, or a salad.
Is Tandoori Chicken Spicy?
The spiciness of tandoori chicken can vary depending on the amount of chili powder or other spicy ingredients used in the marinade. You can adjust the spiciness to your preference.
Why is Tandoori Chicken Red?
Tandoori chicken is red because of the spices used in its marinade, particularly chili powder, paprika, and turmeric, which give it its vibrant color. In some cases, food coloring may also be added to enhance the red hue, although this is not always necessary, depending on the recipe.
Can The Leftover Marinade Be Used For Something Else?
Yes, you can use leftover tandoori marinade for other dishes, like marinating vegetables, paneer, or tofu before grilling or roasting them. Just be sure that the marinade hasn't been in contact with raw chicken or other raw meats to avoid cross-contamination. If it has, it's best to discard it.
Is Tandoori Chicken Healthy?
Tandoori chicken can be a healthy option as it's typically marinated in yogurt and spices, then cooked in a tandoor oven, which means it's grilled rather than fried, reducing fat content. It's high in protein and contains beneficial spices like turmeric and cumin. However, the healthiness depends on portion size and the amount of added oil or cream in the marinade.
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How To Store Tandoori Chicken
Store cooked tandoori chicken in an airtight container in the refrigerator for up to 3 days.
Ingredients
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Transfer the chicken to a cutting board and make a few deep slashes.
Transfer the chicken to a cutting board and make a few deep slashes.
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Place the chicken in a bowl.
Place the chicken in a bowl.
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Combine lemon juice, ginger-garlic paste, pepper, salt, cumin, turmeric, paprika, garam masala powder, coriander, tandoori masala, Greek yogurt, and oil in the bowl with the chicken.
Combine lemon juice, ginger-garlic paste, pepper, salt, cumin, turmeric, paprika, garam masala powder, coriander, tandoori masala, Greek yogurt, and oil in the bowl with the chicken.
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Mix well with your hands to ensure the spices are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for optimal flavor.
Mix well with your hands to ensure the spices are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for optimal flavor.
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Line a baking tray with aluminum foil and place a wire rack on top to allow excess juices to drain. Remove the chicken from the refrigerator and place it on the wire rack.
Line a baking tray with aluminum foil and place a wire rack on top to allow excess juices to drain. Remove the chicken from the refrigerator and place it on the wire rack.
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Bake in a preheated oven at 180°C/360°F for 30 minutes.
Bake in a preheated oven at 180°C/360°F for 30 minutes.
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