My food recipes and food writings are mostly dealt with my day to day chore. My cooking experience from my tiny kitchen and most importantly how I see a food! But this time I am consciously trying to avoid the consciousness. However, I am not able to do so given I am writing about a dish which is considered as the most popular Indian dish; Tandoori Chicken.
This dish is something that I prepare often in my kitchen. However, I follow the process of Oven cooking instead of traditional clay oven cooking. History of evolution and revolution of Tandoori Chicken is quite interesting. Mr. Vir Sangvi’s “Rude Book: the collection of Food Writings” is an interesting resource elaborating the history of the famous Tandoori Chicken. Tandur or Tandeel is a clay oven. Authentically Tandoori Chicken is prepared by cooking Chicken pieces flavored with Indian spices in a Tandur.
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 off 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.
Almost a similar story is elaborated by Wikipedia too on Tandoori Chicken. 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 as one of the most popular Indian Food and is Asia, Middle-East and in the Western Countries.
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 clay oven or Gas-Tandoor to make it in many places (mostly home; where clay oven is not a suitable option).
In my place, I use my Oven-Toaster-Griller to make Tandoori Chicken and it never disappointed me ever! 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 clay oven. However, at home, grilling using the OTG or Convection oven is ideal to make Tandoori Chicken. This is something I prefer to cook for guest. Especially when I am out of time and can accommodate myself for the marination time only. Given this dish requires very little intervention though take a bit extra time in cooking within the oven.
I am sharing the timing details along with step by step pictures of making Tandoori chicken in an oven. 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 instruction so that I can have big chicken chunks especially for making Tandoori Chicken.
- Chicken: 1 Kg (leg and breast pieces)
- Garlic Paste: 1 Tbsp.
- Ginger Paste: ½ Tbsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Salt: 1Tsp.
- Lemon Juice: 2 Tbsp.
- Hung Curd: 250g
- Garlic Paste: 2 Tbsp.
- Ginger Paste: 1 Tbsp.
- Tandoori Masala: 2 Tbsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Salt: ½ Tsp.
- Black Salt: ¼ Tsp.
- Mustard Oil: 3 Tbsp.
- Butter: 1 Tbsp. (Optional)
- 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 as shown in the picture below.
- Take Chicken pieces in a big bowl and add Garlic Paste, Ginger paste, Kashmiri Red Chili Powder, Salt and lemon juice to the chicken pieces and rub thoroughly.
- Make sure to rub the spice mix inside the incisions as well.
- Cover the bowl with a cling film or lid and refrigerate for 1 hour.
- Take Garlic Paste, Ginger Paste, Tandoori Masala, Kashmiri Red Chili Powder, Salt and Black Salt in a bowl along with Hung Curd.
- Mix all these using a whisk or spoon.
- Now take the Chicken pieces out of the refrigerator and coat with a mixture prepared all through.
- Again the mixture needs to be coated through the slits made on the Chicken pieces.
- Now leave marinated chicken pieces in a covered bowl for 8 hours or overnight before cooking.
- 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 other side and then roast for 10 more minutes in 250 Degree C.
- Take the tray out of the oven after 10 minutes.
- Now apply Mustard Oil 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 rest of the oil on the other side and then broil for 15 more minutes in 150 Degree C.
- Take Roasted 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.
- Take Tandoori Chicken out of the Oven and serve with Onion rings and cucumber Salad with lemon pieces.
Other Kebab / Tandoori recipes apart from Tandoori Chicken from Debjanir Rannaghar:
- Chicken Malai Kebab
- Mutton Handi Kebab
- Cheese loaded Black Chickpeas and Soybean Kebabs
- Pahadi Murgh Kebab
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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