Tandoori chicken is a very popular dish in India, tandoori chicken is traditionally made by marinating chicken in a mixture of yogurt, and spices, and lemon juice, tandoori chicken is cooking it in a clay oven called a tandoor. in marinade for tandoori chicken typically includes many spices such as cumin, coriander, turmeric, and red chili powder, kashmiri red chilli powder, for giving the dish its distinctive red color. tandoori chicken is often served with rice or naan bread and various chutneys or raita.
Hey what’s up guys you are welcome once again on my new blog so friend today I am going to tell you how to make tandoori chicken perfectly at home, now it’s such a pleasure to eat tandoori chicken at restaurant or dhaba and nothing can beat the tandoori chicken made in a tandoor, but today we will tell you how to make tandoori chicken from the tandoor at home without using any special equipment
Prep time: 20-25 minutes (excluding marination time) Cooking time: 35-40 minutes Serves: 3-4 people
How to apply perfective marination and pre the chicken,and lastly I will tell you how to cook it so that we get the same tandoor like flavour and texture,
What is Tandoori Chicken
Tandoori Chicken, is a very famous and delicious south asian dish this is made of roasted chicken and marinated in yogurt and generously many spiced, giving the meat its trademark red colour. It is named for the cylindrical clay oven in which it is cooked, a tandoor
Marination Ingredients:
For hung curd
- CURD 3/4 CUP
1st Marination
- CHICKEN 750 GRAMS (LEG & THIGH)
- SALT TO TASTE
- LEMON JUICE 2 TSP
- GINGER GARLIC CHILLI PASTE 2 TBSP
- KASHMIRI RED CHILLI POWDER 1 TSP
2nd Marination
- MUSTARD OIL 2-3 TBSP
- KASHMIRI RED CHILLI POWDER / DEGI RED CHILLI POWDER 1 TBSP
- GINGER GARLIC CHILLI PASTE 1 TBSP
- KASHMIRI RED CHILLI PASTE 2-3 TBSP
- CORIANDER POWDER | धनिया पाउडर 1 TSP
- CUMIN POWDER 1 TSP
- BLACK SLAT 1/2 TSP
- CHAAT MASALA 1/2 TSP
- GARAM MASALA 1/2 TSP
- ROASTED KASURI METHI POWDER 1/4 TSP
- CARDAMOM POWDER 1/4 TSP
- SALT TO TASTE
- HUNG CURD
Ingredients:
- BUTTER AS REQUIRED (MELTED)
Green chutney Ingredients:
- FRESH CORIANDER 1 CUP
- MINT ½ CUP
- ONION 1 NO.
- GARLIC 3-4 CLOVES
- GINGER ½ INCH
- GREEN CHILLI 4-5 NOS.
- TAMARIND 1 TSP
- JAGGERY 1 TSP
- BLACK SALT 1 TSP
- CUMIN POWDER 1 TSP
- SALT TO TASTE
- ICE CUBE 1 NO.
- WATER AS REQUIRED
Red Chutney Ingredients:
- KASHMIRI RED CHILLI 15-20 NOS. (SOAKED & DESEEDED)
- FRESH CORIANDER A SMALL HANDFUL
- MINT A SMALL HANDFUL
- TAMARIND 1/4 CUP
- GARLIC 8-10 CLOVES
- CUMIN POWDER 1 TSP
- GREEN CHILLI 4-5 NOS.
- JAGGERY 1 TSP
- BLACK SALT 1 TSP
- SALT TO TASTE
- OIL 1 TBSP
- WATER AS REQUIRED
1. And for this I am not going to use any oven toaster grills as in any OTG, I am going to tell you how to make this tandoori chicken in a pressure cooker, and along with that for the people who do have oven and can use them and also going to tell you the oven method as well, So today we will cook the tandoori chicken in both ways, And along with that bonus I have two chutney recipe which pairs unbelievably with this tandoori chicken, One green chatni and one red chutney I am sharing the recipe for both with you all,
How To Prepare The Marinade for Tandoori Chicken
2. First of all that see how to prepare the marinade for tandoori chicken, So to make hung curd for marinate take a sieve, and place a Muslim cloth over the sieve, now we will add 3/4th Cup curd in this, after adding the curd gather the Muslin cloth and gently squeeze it lightly, remove as much water from it as you can initially, once the whey stop coming out from it, then place it on a sieve the excess water will continue to slowly seep out, let the curd hang for about 1 hour, after 1 hour you will see that the curd will have become into a block and quite thick in consistency, and our hung curd is ready for marination,
How To Prep Chicken
3. Now let’s prep the chicken, here I have taken about to 750 gram of chicken I have taken leg and Thigh pieces hare, you can take whole chicken or chicken breast too, now we have to score this chicken so first of all you can cut in middle you have to put two long cuts on the Thigh, and then similarly you have to make two cuts on the leg or drum stick part,
4. After making these cuts you can see that there is a joint here make a cut at the join too, so make a cut at the joint, after that there is a tendon here you have to cut the tendon too, making these cuts will help the Marinade penetrate deep into the chicken, and the cuts on joint and tendon will help you are chicken to cook faster, so prepare all the chickens, after that we have to do the first Meritnation here,
First Merination
5. For the first Meritnation we will add salt to taste on the chicken, two tablespoon lemon juice, two tablespoon ginger garlic and green chilli paste, 1 table spoon Kashmiri red chilli powder, mix all these things nicely with the chicken and massage the marinade into the cuts of the chicken very well, so that the Marinade sticks to the chicken nicely,once you have applied the first marinate then you have to let the second marinate in first marinade for half to 1 hour, so first marination of our chicken is ready,
6. Now the cuts that I should you are very important for tandoori chicken, they will only give the tandoori chicken its look flavour and it will cook faster too, and it is very important to make the cuts in the exact same way, also there are two Marinades for tandoori chicken first marination and second Meritnation, first marination is this basis marination, this will help the ginger garlic chilli flavour and salt to season the chicken nicely, and it will also eliminate the chicken smell from the chicken, and by applying the first marination even the access moisture is drained out of the chicken,
7. Which will help the other marinade to stick to the chicken better, so it’s imperative to do the first marination once the first marination of chicken is done let’s how to do the second marination,
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Second Marination
8. For the second marination we will take a fry pan and we will add 3 table spoon mustard oil, now let this oil smoke on high heat to remove its pungency, once your oil start becoming a smoky like then turn off the flame, and then let the oil cool down slightly it should still be hot not completely cold, then we will add one table spoon Kashmiri red chilli powder, it and stir it quietly and then take this chilli oil into a bowl, this process will not only remove the pungency of mustard oil but also extract a vibrant red colour of the Red chillies,
9. Now we will add one table spoon ginger garlic and green chilli paste, to this here I have shocked the Kashmiri dry red chilli, and made a paste out of them, I am adding two three table spoon of this hare this is just for the colour and it is optional, we will add one table spoon coriander powder, 1 teaspoon cumin powder, half teaspoon black salt, half teaspoon chat masala, half teaspoon garam Masala, 1/4tsp spoon roasted kasuri methi, 1/4th teaspoon cardamom powder, salt according to test, and we will add the hung curd that we prepared earlier,
Get Smoky Flavour
10. Now using a whisk or your hand mix the marinate nicely, make sure everything combines together well and there should be no lumps of curd left and it should be smooth in texture, so we have got a smooth texture and everything is combined well, now we have to give the tandoori like smoky flavour to this, so take burning embers and put some ghee on it, and then once it start smoking cover it with a lid, cover it and let it sit for three four minutes, the smoking as of the coal will transfer to the marinade and that will help replicate the tandoor flavour at home, once 3,4 minutes are done lift the lid, and remove the coal to at this stage taste the marinade for seasoning and spices, and adjust here if needed, here our tandoori marinaed is ready,
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How To Apply Second Merinate
11. Now you will check the chicken with first marination, you can see that it’s speed out some water remove the discard this water, after doing this process take the marinade, you have to nicely apply the marinade to the chicken just like we massage the first marinade on the chicken, similarly massage the chicken nicely even with the second Meritnation, apply it nicely in each crevice and each cut, and once you have coated it nicely then marinate it again for about half and 1 hour, now I have left it to marinate,
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12. So friends our chicken is marinated now now you can marinate the chicken up to this stage, now what’s usually happen a lot of chefs say this and this and its restaurant what they do is marinate chicken for 8 to 10 hour, if you do want to marinate the chicken for 8 to 10 hours which is very good thing you have to marinate in the first Marinade which had ginger garlic chilli paste and salt for 8 to 10 hour, and marinate in the curd marinade just for half and 1 hour,
13. This is very important if you marinate it for longer in the curd marined the chicken will release some more water, and you are marination will loosen up, and then that marination will not stick on while cooking and we don’t want that,
14. So keep that in mind once you are chicken is marinated then you can cook it by various method like in a wok or a pan in a tandoor or an oven, there are various method of cooking it, today I am telling you two method because when we made it in a pen and it touches pan at two three sides which give it a peculiar texture, we have to replicate the texture from a tandoor in our kitchen,
How to Make tandoori Chicken
How To Cook Chicken In Pressure Cooker
15. So the first method that I am telling is how to do it in a pressure cooker, and simultaneously I will tell you how can you cook it in an oven in a tandoori style, so we have to prepare a make shift oven hare so take a pressure cooker take out the rubber gas kit and the whistle from the cooker, after that check and measure if a plate can easily get into the cooker so keep a plate ready and along with that we need a stand this is a steam stand so give height to this plate,
16. Once this setup is ready then cover the lid of the cooker, and preheat the cooker on high flame for 10 minutes once you are cooker is preheated then place your chicken on a plate after placing the chicken carefully open the cooker place the ring inside carefully and carefully place the chicken from top the sites of the cooker maybe hot and cover the lid and now you have to cook this chicken on medium to low flame for 30 minutes,
17. So you already saw the cooker method now let me tell you the method for oven toaster griller, so take a baking tray and place the chicken on it, now please it in an oven which is preheated to 175 degree Celsius, and cook this chicken in it for about 25 minutes, so now I have left to batches of chicken to cook one in pressure cooker and the other in oven now cooker takes marginally longer than oven because the heat in an oven is quite even and cooker is make shift oven and the heat is provided throw the stove, so there may be a difference of 5 to 7 minutes between oven and cooker version,
18. So keep that in mind based on which ever method you are using once when about 5 minutes of your cooking time is left be it in an oven or pressure cooker, you have to do basting on the chicken basting means that you have to apply melted butter on chicken, basting with butter gives a different texture on the surface, and this texture is very important for a good tandoori chicken, so it’s around 20 minutes since we put the chicken in the oven so let’s check it first,
19. So at this stage you have to remove the chicken after 20 minutes and then brush melted butter on the top, once you have brushed the melted butter then place it again in the oven,and after placing it in the oven you have to cook it for 5 more minutes, about 5 minutes are done our chicken from the oven is ready, so our oven chicken is perfect the texture on the chicken look like and our chicken is perfectly cooked,
20. And with that even our pressure cooker chicken has been on since 25 minutes so let’s baste the chicken in the pressure cooker too, you can see how amazing your chicken has been cooking, so like this apply melted butter on the top and then you have to cover the lid and cook further for 5 more minute, it’s been 5 minute let’s open the lid on the cooker you can see how amazing the chicken is cooked carefully take it out and place it on a counter you will compare both chickens and show it to you the chicken from oven has a good texture as the grill function of oven gives it a charred effect just like tandoor,
21. But that effect does not come in pressure cooker chicken but we will make the pressure cooker equivalent to it and quickly I will tell you how to bring this texture it will just take a minute pick the chicken piece and turn the stove on and lightly hover the chicken piece on the flame, direct heat will lead to char marks on the chicken, and it will replicate the tandoori chicken texture too, so you can see that a same texture has come and our pressure cooker tandoori chicken has got a perfect texture too, now when you check it your both version are looking similar and our perfect tandoori chicken is ready,
22. So our tandoori chicken is ready I tell you both the methods of making them the pressure cooker method also cooks the chicken amazingly and because of the dry heat the chicken cooks all the way inside and stay juicy and I have also tell you how to create the texture and also tell you how to get the smoky flavour from coals, so your tandoori chicken will turn out just as though its out of tandoor,
23.Tthe drawback of making it in pressure cooker is that you may not be able to make larger quantity at one, that is a drawback but the result are quite good, in an oven you can cook a whole chicken at one go, you can cook more quantity together, so it does same time and fuel so this is the difference but you can definitely make it I have tell you both the methods,
24. If you have an oven that great make it in an oven and your perfect tandoori chicken will be ready after making tandoori chicken it’s a very important which chutney to serve with it, s tandoori chicken taste even more special with chutney I am telling you to chutneys which get ready in just 2 minute each,
How to Make Green Chuteny
25. let’s how to make them for green chutney we will take one cup fresh coreander, half cup mint leaves, 3,4 cloves of garlic, 1/2 inch Ginger 4,5 green chillies, one teaspoon tamarind, one teaspoon jaggery, one teaspoon black salt, one teaspoon cumin powder, and salt according to taste,one ice cube, and we will add some water, and churn it into a fine chutney, I always tell that ice cube that we added help retain the green colour very well at it cools down the heat generated in the mixer grinder now our green chutney and its vibrant green in colour and our green chutney is ready,
How To Make Red chuteny
26. Now to make red chutney hare I have taken 15,20 Kashmiri Red chillies de-seeded washed and soaked them, we will add in a mixture grinder jar along with it some coriander leaves, some mint leaves, 1/4 Cup tamarind, 8,10 cloves of garlic, one teaspoon cumin powder 4,5 green chillies, one teaspoon jaggery, one teaspoon black salt, and the salt according to taste, 1 table spoon oil, and we will add a little bit of water, to this and grind everything together to make it into a semi thick chutney so our red chutney is also ready the colour is amazing and it’s a very tasty let’s play our tandoori chicken,
27. So definitely have to try tandoori chicken and the bonus chutney recipe and it give amazing result I have tell to method to cook it if you do have an oven make it in an oven its easier but you can make it in a pressure cooker two that give amazing to definitely try this recipe and tell me in the comment box how did you like it and this share this recipe your friend and family and hit the subscribe button if you have like this recipe and follow my blog if you have not yet, have an amazing time with this beautiful tandoori chicken recipe at your home here take care bye bye