Tandoori Chicken The dish of the Royals has been one of the favorite course of meal right beginning from the Mughals’ rolling down to the Nawabs’ and passing on to our new Generation of Tandoor food lovers.
There are so many stories across the internet. It is said to have originated from British India (Presidencies of British India), pre-partitioning of India and Pakistan. It is also said that it first appeared in the United States menus in 1960’s. The then First lady, Jacqueline Kennedy, had first eaten “chicken tandoori” on a flight from Rome to Bombay in 1962. The Los Angeles Times Magazine had first printed the recipe of Tandoori Chicken in 1963! There are many more to add…
“Tandoori Chicken” comes from the word “Tandoor”, which is a cylindrical clay oven with coal placed right at the bottom, for the food to be roasted. You may see it in some restaurants where they use it now for preparing Tandoor Rotis.
Some have it as the Appetizer while people like me indulge into it as the Main Course 😀
Let us try preparing the authentic tandoori chicken with a little touch of royalty from our Land of Bengal. Not using our “On-The-Go” USBs, but the “Oven-Griller-Toaster” (OTG) to prepare the royal dish.
- Full/Half Chicken with skin – 1 (I have used half chicken – serves 1-2 people)
- Curd/ Yogurt (Dio / Dahi)(sour) – 5-6 tbsp (little less than 100gms)
- Lemon/Lime – 1 standard size
- Ginger Garlic Paste (Adrak-Lahsoon paste) – 3 tbsp
- Turmeric (Haldi / Holud) – 2 tbsp
- Tandoori Powder – 3 tbsp
- Garam Masala (Ground spices) – 2 tsp
- Kashmiri Red Chilli Powder (Lal Mirch powder) – 2 tsp
- Salt (noon) – taste wise
- Green Chilli – 3 small size
*** To convert the cooking measurements of the ingredients, click here.
Pre Cooking Preparation
- Use a butcher knife to cut the chicken into 4 grill pieces or maybe you can get it pre-cut from the chicken shop or store (CAREFUL! do not hurt yourself!)
- Make few grooves on the chicken so that the marination gets into it properly
- Clean & Wash the chicken properly, keep it aside and let the water drain off
- After 5 mins, take the chicken on a large plate and start adding the ingredients in the order below (Images under Kitchen Galleria for reference):
- Squeeze half (1/2) the lemon on the chicken
- Add Curd/ Yogurt > Turmeric > Tandoori Powder > Garam Masala > *Kashmiri Red Chilli Powder > Ginger Garlic Paste > Green Chilli >>SALT (do not forget)
- Mix all of them properly with the chicken and allow it to marinate for almost 1 and a 1/2 or 2 hours
- Just before we place the marinated chicken in the oven, make sure you Pre-heat your OTG oven with the following:
- Mode – Fan mode
- Temperature – little more than 250 degrees
- Timer – 10 mins
- Turn off the OTG mode, temperature and timer. Reset all to start.
- Place the marinated Chicken on the tray and place it inside the OTG oven and close the door of the oven
- Set the OTG to the modes mentioned:
- Mode – Fan mode
- Temperature – 250 degrees
- Timer – 20 mins (If you want a little more roasted, set the temperature to 25-30 mins)
For a proper grilled chicken, have the chicken cooked both the sides. For this, once its cooked on one side in the first round, reverse and place the other side of the chicken in the oven for a next round.
Serve the Tandoori in a plate (garnished with sliced onions, lemon and coriander leaves). Mayonnaise lovers can savor the Tandoor with it!