📝 About This Recipe
Transport your senses to the bustling streets of Punjab with this iconic Tandoori Chicken, featuring a signature smoky char and a vibrant crimson hue. Marinated twice for ultimate tenderness, the chicken is bathed in a thick, spiced yogurt infusion that creates a succulent interior and a beautifully caramelized crust. This recipe captures the soulful essence of traditional clay-oven cooking, adapted perfectly for your home kitchen or grill.
🥗 Ingredients
The Chicken
- 800-900 grams Whole Chicken (cut into 4 pieces (2 legs, 2 breasts), skin removed)
First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and deep color)
- 1 teaspoon Salt (to taste)
Second Marinade (The Masala)
- 1/2 cup Greek Yogurt (must be thick/hung curd)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded)
- 2 tablespoons Mustard Oil (traditional for pungency and color)
- 1 teaspoon Garam Masala (high quality)
- 1 tablespoon Kashmiri Red Chili Powder (extra for vibrant color)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Cumin Powder (roasted)
- 1/4 teaspoon Turmeric Powder
For Basting and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Red Onion (sliced into rings)
👨🍳 Instructions
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1
Prepare the chicken by making 2-3 deep incidental slits on the drumsticks and breasts. These 'gashes' allow the marinade to penetrate deep into the bone.
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2
Apply the 'First Marinade': Rub the lemon juice, salt, and 1 teaspoon of chili powder all over the chicken, ensuring you get into the slits. Let it rest for 20 minutes.
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3
In a separate bowl, whisk the thick Greek yogurt until smooth. Add the ginger-garlic paste, mustard oil, and all the spices for the 'Second Marinade'.
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4
Thoroughly coat the chicken pieces with this thick yogurt mixture. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor development.
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5
Preheat your oven to 450°F (230°C). If using a grill, prepare for high direct heat.
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6
Place a wire rack over a baking tray lined with foil. This allows hot air to circulate around the chicken, mimicking a tandoor.
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7
Arrange the chicken pieces on the rack, leaving space between them. Roast in the preheated oven for 15-20 minutes.
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8
Remove the tray from the oven and liberally brush the chicken with melted ghee or butter.
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9
Turn the oven setting to 'Broil' (top heat) and return the chicken for another 5-8 minutes. Watch for the edges to slightly char and the yogurt to form a crust.
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10
Optional Dhungar Method: For a smoky flavor, light a small piece of charcoal until red hot. Place it in a small metal bowl in the center of the chicken tray, pour a drop of ghee over the coal, and immediately cover the whole tray with foil for 3 minutes.
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11
Check the internal temperature; it should reach 165°F (74°C) near the bone.
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12
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use Kashmiri Red Chili powder specifically; it provides the deep red color without the overwhelming heat of standard cayenne. Ensure your yogurt is 'hung' or very thick; watery yogurt will slide off the chicken and prevent a crust from forming. Mustard oil is the secret to an authentic pungent aroma, but if unavailable, use neutral oil with a pinch of mustard powder. Don't skip the double marinade—the first one tenderizes the meat, while the second builds the flavor profile. If you don't have a charcoal for smoking, adding a half-teaspoon of liquid smoke to the marinade can provide a similar effect.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney. Pair with buttery Garlic Naan or fluffy Basmati Pilaf. Accompany with a 'Lachha Pyaz' salad (sliced onion rings with lemon, salt, and cilantro). Enjoy with a chilled glass of Mango Lassi or a crisp Indian Lager. A squeeze of fresh lime juice and a dusting of Chaat Masala right before eating is essential.