The Tandoori Chicken

Tagged as: indian cuisine

By far the most popular of the Indian Clay Oven (Tandoor) dishes. I am trying to put this into a simple recipe where the only thing that takes time is the marination. Three steps and that should do it.

Preparation Time:  15mins
Marinating Time: At least 4-5hrs
Cooking Time: 20mins

Ingredients: (serves 4 people)

  • 4 pieces of the chicken breast butterflied so that cooking is faster. Make slits so as to increase the surface area hence more marinade absorption and more flavor
  • 1 cup yogurt
  • 1tpsp coriander powder, red chilli powder, garam masala, garlic powder
  • 4 tbsp Shaan Tandoori Chicken Masala (this is roughly 1tbsp/chicken piece. The masala would be available in any indian/pakistani/persian grocery stores)
  • 4 tpsp cooking oil (this is again roughly 1tbsp/chicken piece)
  • 2 tpsp lemon juice
  • Salt to taste

Steps:

  1. Mix all dry and wet ingredients to make a thick marinade. Coat the chicken with this marinade and let time do its job. 4-5 hrs is a minimum, and a day would be awesome. This is how the marinated chicken looks.

    tc_5

  2. After around 4-5 hours, its time to hit the oven.

    tc_6

    Every oven is different (that’s a disclaimer to say that if your oven screws up, not my headache :D) but to simulate the Tandoor, put it into roast mode and crank it up to maximum (our maximum is 500 deg F). If you have a convection oven, that would be the best. I propped the chicken on a gril to allow an air gap so that it cooks evenly from the bottom as well. This is how it looks

  3. And voila, 15-20mins later, you have a juicy, flavor-packed moist tandoori chicken.

The finale