Tandoori Chicken is a famous restaurant-style smokey grilled chicken meal that is simple to make, tastes incredible, and is the best! This grilled chicken is a classic Punjabi snack that goes well with onion rings and green chutney. You’ll love this Tandoori Chicken whether you make it in the oven, on the grill, or in a skillet on the stovetop. A tremendously nutritious, gluten-free, and keto-friendly chicken recipe is suitable for meal prep, holiday tables, or celebrations.
What is Tandoori Chicken?
Tandoori chicken is a delicate, flavor-bombed chicken dish popular in Indian cuisine. Although the chicken is usually roasted in a clay tandoor grill, it is possible to make it at home in your oven. A masala-yogurt marinade that covers the chicken throughout the cooking process, making it extremely juicy and tasty, is the real standout in this classic recipe.
Is Tandoori Chicken Healthy?
Tandoori chicken, fish, and tandoori paneer are all good sources of protein. Protein aids in the induction of satiety, which aids in the control of cravings. Because tandoori items are not slathered in heavy, creamy, or fattening gravies, they are an excellent addition to a balanced weight-loss diet.
Calories: 229kcal | Carbohydrates: 7gm | Vitamin A: 908IU | Vitamin C: 5mg | Potassium: 493 mg | Fiber: 1gm | Sugar: 4gm | Trans Fat: 1gm | Sodium: 1336mg | Cholesterol: 120 mg | Fat 9gm | Protein: 27 gm | Polyunsaturated Fat: 2gm | Saturated Fat: 2gm | Calcium: 88mg | Iron: 2mg
How to prepare Tandoori Chicken?
Chicken leg – 1kg
Ginger and garlic paste – 2 tablespoon
Chili powder – 2 tablespoon
Lemon juice – 1 tablespoon
Greek yogurt – 200gm
Kasoori methi leaves – 1 tablespoon
Turmeric powder – 1 tablespoon
Coriander powder – 1 tablespoon
Tandoori masala – 1 tablespoon
- In a small bowl, mix coriander, turmeric, garam masala, chili kasuri Methi, oil, and yogurt until combined. Now mix the chicken with tandoori masala.
- Add ginger and garlic paste, tandoori masala, lemon juice, oil, salt, yogurt, and chili powder in a bowl and mix them well.
- Make a cut into the chicken leg and then marinade it. Leave it for 30 minutes.
- Make the griller /pan /tawa hot to medium heat. Add oil once, the oil is hot place the chicken leg. Regulate the heat to medium. After 03 to 04 minutes, flip the chicken leg and smear the marinade.
- Flip them again after 04 to 05 minutes.
- Cook them on both sides until soft and cooked. The meat should fall off the bone efficiently.
- Serve the tandoori chicken with Mint chutney or Cilentro chutney.
- Be sure to pat dry the chicken meat to remove any excess liquid.
- Make deep slices in the meat using a sharp knife. The slices guarantee that the marinade penetrates deeply, making it exquisite and luscious.
- The marination process and the application of mustard oil are the secrets to the best tandoori chicken. Hence, just as stated in the technique, perform the two-step marination.
- The complete legs or thighs of chicken are the best cut to choose from. The higher fat content in that particular chicken cut makes it more tasty, juicy, and moist.
- To make the best marinade, use thick curd, either hanging curd or Greek yogurt.
- If you don’t have Kashmiri red chilli powder, you can substitute any medium spicy chilli powder in the marinade. Instead of the Kashmiri variety, you can substitute smoked paprika powder or cayenne pepper.
Serve Tandoori chicken with homemade naan and basmati rice, but it would also be delicious stuffed into a pita with some roasted cauliflower and a cucumber salad. You could even make it an Indian-inspired lunch by serving it with vegetable biryani, samosas, and a mango lassi to keep your mouth cool. Tandoori chicken can be served as an appetizer or as a main course, so get creative.
How to store and reheat?
Store Tandoori chicken in the refrigerator for up to 4 days. Place the cooked chicken in a clean, airtight container and refrigerate.
Reheat in the oven or on the stovetop until warm, then serve!