Tandoori Chicken is one of the popular starters all over North East Asia. This chicken starter is packed full of flavor. Its marination does all the work to taste it best. In India, people love to have chicken tandoori and here it is known as tandoori murg. The tandoor is usually used to make foods whether it’s chicken, beef or any other dish like naan. So today I will share with you the authentic process of making chicken tandoori at home.
Tandoori Chicken is one of the popular starters all over North East Asia. This chicken starter is packed full of flavor. Its marination does all the work to taste it best.
- 3 lb (1.35 kg) Chicken cut into serving pieces skinned trimmed
- 1 tablespoon Minced garlic
- 1 tablespoon Ginger root peeled and grated
- 2 tablespoon Fresh lemon juice
- ½ cup Plain yogurt for marination
- 1 tablespoon Ground cumin
- ½ teaspoon Cayenne pepper
- 1 teaspoon Ground coriander
- ¼ teaspoon Ground cloves
- ¼ teaspoon Ground cardamom
- 2 teaspoon Salt or to taste
- ¼ teaspoon Freshly ground black pepper
- Vegetable oil or butter
- Fresh cilantro sprigs
- Slices of Cucumber
- Slices of Onion
- Slices of Tomato
- Slices of Lemon
With a fork prick the flesh of the chicken.
Then using a sharp knife cut slashes in the flesh to allow the marinade to penetrate.
Now place the chicken in a large shallow dish.
In a bowl combine the yogurt, lemon juice, garlic, and ginger.
In another bowl whisk together cumin, coriander, cayenne pepper, ground cardamom, ground cloves, black pepper and salt.
Stir this spice mixture over the yogurt lemon mixture until well combined.
Now pour the marinated spice mixture over the chicken pieces and rub it with your hand into flesh turning the chicken several times.
Now cover it with a wrap and refrigerate for 8 hours or overnight.
Once done, remove the chicken from the refrigerator at least 30 minutes before cooking.
Then prepare the fire for direct heat cooking.
Position the grill rack 5 inches from the fire.
Allow the coal to burn until white ash covers them and heat is moderate.
Now remove the chicken from the marinate pressing it lightly to extract extra marinate.
Brush the chicken with oil.
Now place the chicken pieces on a well-oiled grill rack and grill it by covering with the vents open turning 3 or 4 times, for about 45 minutes or until the juices run clear when the chicken pieces are pierced with a knife.
Then heat the oven to 450⁰ F or 230⁰ C and place the chicken on a rack.
Brush the chicken with oil.
Roast the chicken for 25 to 30 minutes until the juices run clear when the chicken pieces are pierced with a knife.
Once the chicken is being grilled serve with sprigs of cilantro and slices of cucumber, onion, tomato, and lemon.
This is a classic tandoori recipe which will bring a royal feeling to you and you will feel special. This could be a perfect appetizer for you if you are a barbecue fan. So rather spending bucks at restros, try to reinvent your own style tandoori recipe at home to delight your family and yourself.