Homemade Tandoori Chichen! Well-roasted using a Gas oven which makes home cooking easy! for the rest do read the entire post!
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- Making Tandoori Chicken at home
- Tandooree Chicken and its origin!
- The first restaurant to serve Chicken Tandoori!
- Chicken Tandoori now!
- Pro Tips for Restaurant-style Tandoori Chicken at home!
- Here's how I cook Tandoori Chicken at Debjanir Rannaghar!
- Recipe Card
- Gas Stove Tanduri Chicken Recipe Video from Debjanir Rannaghar!
- Chicken Recipes from Debjanir Rannaghar!
- Have you tried the Chicken Tandoor Recipe from Debjanir Rannaghar!
- Recipe Pin for Pinterest Board
Making Tandoori Chicken at home
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 Tandoor 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.
Tandooree Chicken and its origin!
The history of the evolution and revolution of Tanduri Chicken is quite interesting. Mr. Vir Sangvi’s “Rude Book: the collection of Food Writings” is an interesting resource that elaborates on 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 in the state of Punjab. According to Sangvi, Tanduri 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 Chicken Tanduri in most of the Dhaba’s at 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 Tanduri 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, the 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 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 at home; where a clay oven is not a suitable option).
Pro Tips for Restaurant-style Tandoori Chicken at home!
I either use my gas 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 Chicken Tandoori 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 Legs and Breast pieces to make Tanduri 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!
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Tandoori Chicken
- Total Time: 9 hours
- Yield: 4-5 People 1x
Description
Tandoori Chicken is a signature Indian Chicken preparation from the Northern part of the country.
Ingredients
- 4 Pieces Chicken (at least 200g each)
Marination Stage 1
- 250g Hung Curd
- 1 Tbsp. Garlic Paste
- 2 Tbsp. Tandoori Masala
- 1 Tsp. Amchur Powder
- 1 Tsp. Black Pepper Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1 Tsp. Salt
- 1 Tsp. Turmeric Powder
- 5 Tbsp. Mustard Oil
Marination Stage 2
- 1 Tsp. Garlic Paste
- 1 Tsp. Kashmiri Red Chili Powder
- 1 Tbsp. Butter
- 2 Tbsp. Mustard Oil
While serving
- 3 Tbsp.Lemon Juice
Instructions
- 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.
Marination Stage 1:
- 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 to 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.
Marination Stage 2:
- Take Mustard oil and add melted butter followed by Garlic paste and Kashmiri Red Chili Powder.
- Mix all these using a whisk or spoon.
Making Tanduri Chicken on Gas Oven:
- 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 jail.
- 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 sides till the chicken is charred and cooked from the inside.
- Grill the rest of the chicken following the same process
Broiling the Chicken in the oven on High-Temperature :
- Take Chicken pieces out of the refrigerator at least one hour before broiling or baking.
- Preheat an Oven to 250 Degrees 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 at 250 Degrees C for 10 minutes.
- Take the tray out of the oven and flip the chicken pieces to the other side and then roast for 10 more minutes at 250 Degrees C.
- Take the tray out of the oven after 10 minutes.
Broiling the Chicken in the oven on Low-Temperature :
- Now apply Mustard Oil and butter mixture over the chicken pieces using a brush and again roast in the oven at 150 Degrees C for 15 minutes.
- Take the tray out of the oven and flip the chicken pieces and apply the rest of the oil on the other side and then broil for 15 more minutes at 150 Degrees 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 side of the done chicken and grill for 4-5 minutes at 150 Degrees C to give the Tandoori Chicken a smoky flavor.
Serving:
- Top the Tanduri Chicken with Lemon Juice.
- Serve with Onion rings and cucumber Salad with lemon pieces.
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Chicken
- Method: Grill and Bake
- Cuisine: Indian
Nutrition
- Serving Size: 250g
- Calories: 600
- Sugar: 0.2g
- Sodium: 757mg
- Fat: 34.1g
- Saturated Fat: 6.5g
- Carbohydrates: 9.3g
- Fiber: 1.7g
- Protein: 62.4g
- Cholesterol: 162mg
Gas Stove Tanduri 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 Chicken Tandoor 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 at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar, or, in addition, you can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar. Furthermore, I would love to receive recipe requests and would try my best to come up with more recipes.
Recipe Pin for Pinterest Board
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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