I prefer an easy cooking process even if I am in process of making Tandoori Chicken. My cooking experience from my tiny kitchen and most importantly how I see food is all about easy processes! This probably is the reason I prefer using my gas oven to make one of the most popular Indian dishes, Chicken Tandoori without using conventional Tandoor. I don’t have one and I even skip using the OTG while making this. The result is homely and satisfactory though.
Tandoori Chicken and its origin!
The history of the evolution and revolution of Tandoori Chicken is quite interesting. Mr. Vir Sangvi’s “Rude Book: the collection of Food Writings” is an interesting resource that elaborates the history of the famous Tandoori Chicken beautifully. Tandur or Tandeel is a clay oven. Authentically Tandoori Chicken is prepared by cooking chicken pieces flavored with Indian spices in a Tandoor.
This dish got its origin from the state of Punjab. According to Sangvi, Tandoori Chicken came into existence as an easy staple prepared by the Punjabi Refugees. They came to Delhi after the partition of 1947. They opened Dhaba to sell non-expensive food to their community which includes basic Daal, Roti, and of course Tandoori Chicken. The reason behind making Tandoori Chicken in most of the Dhaba’s that time was the minimalistic approach of adding spices to the chicken pieces and then cooking in bulk in a clay oven.
The first restaurant to serve Chicken Tandoori!
Delhi’s Moti Mahal is the restaurant that served Tandoori Chicken for the first time to Pandit Jawaharlal Nehru. It is also said that Tandoori Chicken is invented by Motimahal itself. In the present era, Tandoori Chicken is considered one of the most popular Indian Food and is in Asia, Middle-East, and Western Countries.
Chicken Tandoori now!
Coming to the present day Tandoori Chicken, based on the food preference of countries and people this dish has changed itself a lot. Nowadays, it is prepared mostly with light spices and followed the process of grilling. This dish has gone through different spice choices. Needless to say, it is flexible enough to change it according to the demand of the time. People use an oven instead of a clay oven or Gas-Tandoor to make it in many places (mostly home; where clay oven is not a suitable option).
How I cook Tandoori Chicken!
I either use my gas over or my OTG. Both never disappointed me ever! Though I prefer using my gas stove to make Chicken Tandoori. Proper pre-fixed timing to broil the chicken ends on mouth-watering Tandoori Chicken each time. I can’t compare it with the traditionally prepared Tandoori Chicken in a clay oven. However, at home, grilling using the OTG or Convection oven or over the gas oven is ideal to make Tandoori Chicken.
I am sharing the timing details along with step by step pictures of making Tandoori chicken in a gas oven and also in OTG. I prefer to use homemade Tandoori Masala for making this dish and that can be replaced with the store-bought one. There is one more preference from my side. I prefer to use big sized Chicken Leg and Breast pieces to make Tandoori Chicken. I always purchase Chicken with special instructions so that I can have big chicken chunks especially for making Tandoori Chicken.
Here’s how I cook Tandoori Chicken at Debjanir Rannaghar!
- Chicken: 4 Pieces (at least 200g each)
- Hung Curd: 250g
- Garlic Paste: 1 Tbsp.
- Tandoori Masala: 2 Tbsp.
- Amchur Powder: 1 Tsp.
- Black Pepper Powder: 1 Tsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Salt: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Mustard Oil: 5 Tbsp.
- Garlic Paste: 1 Tsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Butter: 1 Tbsp.
- Mustard Oil: 2 Tbsp.
- Lemon Juice: 3 Tbsp.
- Wash Chicken pieces properly and pat dry using a kitchen towel.
- Using a sharp knife give deep slits on the body of the leg and breast pieces of chicken.
- Take hung Curd in a bowl and add Tandoori Masala, Amchur Powder, Black Pepper Powder, Red Chili Powder, Salt, and also Mustard Oil.
- Mix using a spoon.
- Now add Turmeric Powder and mix that as well.
- Give this mixture a rest of 15 minutes.
- Take Chicken pieces and rub the marinade properly.
- Make sure to rub the spice mix inside the incisions as well.
- Transfer the chicken along with the marinade in a bowl.
- Cover the bowl with a cling film or lid and refrigerate for 8 hours.
- Take it out from the refrigerator around 30 minutes before charring.
- Now add Garlic paste and mix.
- Take Mustard oil and add melted butter followed by Garlic paste and Kashmiri Red Chili Powder.
- Mix all these using a whisk or spoon.
- Switch the flame on and place a Jali (that you use for making roti).
- Place a chicken along with the marinade on the top of the jali.
- Cook from one side for 5 minutes and flip the chicken.
- Cook another side for 5 minutes as well.
- Flip and rub marinade and grill for 3-4 minutes and flip again.
- Rub some marinade and grill for 3-4 minutes.
- Now rub the butter and oil mix on both sides and grill both the sides till the chicken is charred and cooked from inside.
- Grill rest of the chicken following the same process
- Take Chicken pieces out of the refrigerator at least one hour before broiling or baking.
- Pre-heat an Oven to 250 Degree C for 15 minutes.
- Cover the upper side of a baking tray with a piece of Silver Foil.
- Rub some oil on the top portion of the foil.
- Place chicken pieces coated with the spice mix one by one on the foiled tray.
- Pour extra marination over the chicken pieces if available.
- Now start roasting chicken pieces in 250 Degree C for 10 minutes.
- Take the tray out of the oven and flip chicken pieces to the other side and then roast for 10 more minutes at 250 Degree C.
- Take the tray out of the oven after 10 minutes.
- Now apply Mustard Oil and butter mixture over the chicken pieces using a brush and again roast in the oven in 150 Degree C for 15 minutes.
- Take the tray out of the oven and flip chicken pieces and apply the rest of the oil on the other side and then broil for 15 more minutes at 150 Degree C.
- Take grilled Chicken out of the oven.
- Insert a knife in one of the pieces to check the tenderness of the Tandoori Chicken.
- Clear Juice should come out from the chicken while the grilling is done completely.
- Now apply some butter on both the side of the done chicken and grill for 4-5 minutes in 150 Degree C to give the Tandoori Chicken a smoky flavor.
- Top the Tandoori Chicken with lemon Juice.
- Serve with Onion rings and cucumber Salad with lemon pieces.
Gas Stove Tandoori Chicken Recipe Video from Debjanir Rannaghar!
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 Tandoori Chicken Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
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