Tandoori Chicken | Gas Oven Chicken Tandoori Recipe step-by-step video

Homemade Tandoori Chicken! Well-roasted using a Gas oven, which makes home cooking easy! for the rest do read the entire post!

Making Tandoori Chicken at home

Even when making Tandoori Chicken, I like to keep things simple. My cooking style, especially in my small kitchen, is all about easy methods! That's probably why I use my regular gas oven to make this popular Indian dish, instead of a traditional tandoor. I don't even use an OTG oven! The result is a comforting, homemade version that I really enjoy.

Gas Stove Tanduri Chicken Recipe Video from Debjanir Rannaghar!

Tandooree Chicken and its origin!

The story of Tandoori Chicken's creation and rise to fame is fascinating. Vir Sangvi's book, "Rude Book: the collection of Food Writings," beautifully explores the history of this famous dish. A "tandoor" is a clay oven, and traditionally, Tandoori Chicken is made by cooking chicken marinated in Indian spices inside one.

This dish originated in Punjab. According to Sangvi, Tandoori Chicken started as a simple, everyday meal for Punjabi refugees. After the partition of 1947, they moved to Delhi and opened Dhabas, serving affordable food like Daal, Roti, and, of course, Tandoori Chicken to their community.

Back then, the secret to delicious Tandoori Chicken in most Dhabas was a simple approach: marinate the chicken with just a few spices and cook it in large batches in a clay oven.

The first restaurant to serve Chicken Tandoori!

Delhi's Moti Mahal restaurant holds a special place in Tandoori Chicken history. They were the first to serve it to Pandit Jawaharlal Nehru, and some even say they invented the dish! Today, Tandoori Chicken is incredibly popular, not just in India, but all over Asia, the Middle East, and even in Western countries.

Chicken Tandoori now!

Of course, Tandoori Chicken has evolved over time, adapting to different tastes and preferences around the world. These days, it's often made with lighter spices and grilled to perfection. It's a dish that can be easily customized. While a traditional clay oven is ideal, many people now use regular ovens or gas-powered tandoors, especially when making it at home.

Here's how I cook Tandoori Chicken at Debjanir Rannaghar!

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Tandoori Chicken

Tandoori Chicken is a signature Indian Chicken preparation from the Northern part of the country.

Course Chicken

Cuisine Indian

Keyword Debjanir Rannaghar, homemade Tandoori chicken recipe, tandoori chicken using gas oven

Prep Time 8 hours hours

Cook Time 1 hour hour

Total Time 9 hours hours

Servings 4 People

Calories 600kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

• 4 Pieces Chicken at least 200g each

Marination Stage 1

• 250 g Hung Curd
• 1 tablespoon Garlic Paste
• 2 tablespoon Tandoori Masala
• 1 teaspoon Amchur Powder
• 1 teaspoon Black Pepper Powder
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 5 tablespoon Mustard Oil

Marination Stage 2

• 1 teaspoon Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 1 tablespoon Butter
• 2 tablespoon Mustard Oil

While serving

• 3 tablespoon Lemon Juice

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Instructions

• First, thoroughly wash the chicken pieces and pat them dry with a kitchen towel.
• Then, using a sharp knife, make deep slits in the leg and breast pieces.

For the first marinade:

• In a bowl, combine hung curd, tandoori masala, amchur powder, black pepper powder, red chili powder, salt, and mustard oil.
• Mix well with a spoon. Add turmeric powder and mix again.
• Let this mixture rest for 15 minutes.
• Next, rub the marinade all over the chicken pieces, making sure to get the spice mix into the slits.
• Transfer the chicken and marinade to a bowl, cover it with cling film or a lid, and refrigerate for 8 hours.
• About 30 minutes before cooking, take the chicken out of the refrigerator and mix in garlic paste.

For the second marinade:

• Combine mustard oil, melted butter, garlic paste, and Kashmiri red chili powder in a bowl. Whisk or stir well.
• To cook the Tandoori Chicken on a gas oven:
• Turn on the flame and place a roti grill over it.
• Place a chicken piece with some marinade on the grill. Cook one side for 5 minutes, then flip and cook the other side for another 5 minutes.
• Grill the chicken for 3-4 minutes, then flip.
• Add some marinade and grill for another 3-4 minutes.
• Next, rub the butter and oil mixture on both sides and continue grilling until the chicken is nicely charred and fully cooked inside.
• Repeat this process with the remaining chicken pieces.

Broiling the Chicken in the oven on High-Temperature :

• To broil the chicken in the oven at high temperature, first, remove the chicken from the refrigerator at least an hour beforehand. Preheat your oven to 250 degrees Celsius for 15 minutes.
• Line a baking tray with silver foil, and lightly oil the top of the foil.
• Place the spice-coated chicken pieces on the prepared tray, spacing them evenly.
• If you have any leftover marinade, pour it over the chicken.
• Roast the chicken at 250 degrees Celsius for 10 minutes.
• Then, take the tray out, flip the chicken, and roast for another 10 minutes at the same temperature.
• Finally, remove the tray from the oven.

Broiling the Chicken in the oven on Low-Temperature:

• Brush the chicken pieces with a mixture of mustard oil and butter. Roast them in the oven at 150°C for 15 minutes.
• Then, remove the tray and flip the chicken. Apply the remaining oil mixture to the other side and broil for another 15 minutes at 150°C.
• Take the grilled chicken out of the oven. To check if it's done, insert a knife into a piece. If the juices run clear, it's ready.
• For a smoky flavor, brush both sides of the cooked chicken with butter and grill for 4-5 minutes at 150°C.

Serving:

• To serve, drizzle lemon juice over the Tandoori Chicken. Garnish with onion rings, cucumber salad, and lemon wedges.

Video

Nutrition

Serving: 250g | Calories: 600kcal | Carbohydrates: 9.3g | Protein: 62.4g | Fat: 34.1g | Saturated Fat: 6.5g | Cholesterol: 162mg | Sodium: 757mg | Fiber: 1.7g | Sugar: 0.2g

Chicken Recipes from Debjanir Rannaghar!

• Panch Phoron Murgi (also known as Bengali Chicken Curry with Panch Phoron)
• Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
• Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
• Chicken Chaap (also known as Kolkata restaurant-style Chicken Chanp)
• Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
• Doi Murgi (also known as Kolkata style Doi Chicken curry)
• Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
• Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast)
• Kolkata style Chicken Bharta (Also known as Dhaba-style Chicken Bhorta)
• Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab or Murg Malai Kebab)
• Robibarer Murgir Jhol (also known as Bengali Chicken Curry)
• Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
• Kolhapuri Chicken (Also known as Kolhapuri Murgh)
• Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
• Bengali Chicken Stew (also known as Kolkata-style Chicken Stew)

Have you tried the homemade Tanduri Chicken recipe from Debjanir Rannaghar!

Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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