Amazing Tandoori Chicken Recipe | Tender And Juicy

Tandoori chicken at its best ! It is also known as “Tandoori Murgh”. This recipe will help you to make incredibly delicious, tender and juicy chicken. After this recipe, you will not have to go to the restaurant again and again, you can easily make this simple recipe at your home.

What is “Tandoori Chicken” and how it is originated ?
The reality is that it definitely does not belong to India. Tandoor came from Central Asia, In Central Asia countries like Azerbaijan, Armenia or Georgia, the culture of cooking in earthen pot it very common. This culture was introduced to Persia.

The word “Tandoor” is derived from “Tinuru”, which consists of the parts tin “mud” and nuro/nura “fire”. Tinuru is derived from tannur, even today, Tandoor is known as Tonir in Armenia. Surprisingly, it is believed that underground tandoor was invented in Armenia. So, Armenia can be credited for the Tandoor and definitely not India!

Mughals played an important role for spreading the concept of Tandoor in India. Being a part of Central Asia, Mughals would commonly use tandoors, thus introducing it to India. It is believed that Emperor Jahangir invented the first portable Tandoor. Else tandoor was often underground or too big.

Jahangir loved tandoori dishes and would often travel to Kashmir to Delhi, whenever he would halt for food breaks. That’s how portable tandoor was invented during the era of Emperor of Jahangir.

Ingredients – Tandoori Chicken First Marination

• 1 whole chicken (cut into half)
• 1 tbsp ginger garlic paste
• 1/2 tsp lime juice
• 1/2 tsp salt

Ingredients – Second Marination

• 1 tbsp tandoori masala
• 1 tbsp mustard oil
• 1/2 cup hung curd
• 1/2 tbsp roasted gram flour
• 1 tbsp ginger garlic paste
• Salt to taste
• 1/2 tsp lime juice
• 2 tbsp degi red chilli powder
• 1/2 crushed shahi jeera (cumin seeds)
• 1/4 tsp cardamom powder
• 1/2 tsp black pepper powder
• 1/2 tsp coriander powder
• A pinch of cinnamon powder
• 10 gms soft cheese (optional)
• Few coriander leaves for garnish (finely chopped)

Instructions – Tandoori Chicken In Oven

• Take a whole chicken cut into half, slightly slit the breast and leg part.
• Marinate the chicken with ginger garlic paste, lime juice, a pinch of salt and refrigerate for 1 hour.
• In a large mixing bowl, add mustard oil, shahi jeera, hung curd, degi red chilli powder, black pepper powder, cardamom powder, coriander powder, soft cheese, lime juice, salt to taste, roasted gram flour and mix it well.
• Now, remove the chicken from refrigerator and marinate with the second marinade, mix well and place on a greased tray and rest for at least 2 hours or more.
• Bake it for 30 minutes at 170^o C.
• Remove and garnish with Coriander leaves.
• Serve hot with your favorite Chutney or Sauce and Onion rings.

Instructions – Stovetop Method : Grilled Tandoori Chicken In Pan

• Heat a pan, Grease with 1 to 2 tbsp oil.
• Place the marinated chicken, adjust the heat to medium.
• Cook from both sides evenly and Serve. If looks too dry, grease with some melted butter.

Smoked Tandoori Chicken

• This step is optional, if you want to give it a nice tandoori flavour.
• Burn the charcoal.
• When the charcoal turns red hot transfer in a small bowl, drop 1 tbsp ghee on it. It will begin smoke immediately.
• Place the charcoal bowl in the middle of pan or cooked chicken and cover it for 2 minutes.
• Before smoking, do check the chicken is cooked well.

Air Fryer Tandoori Chicken

• Preheat the air fryer to 170^o C to 200^o C.
• Place the chicken on air fryer basket and air fry for ten minutes on both side.
• Once done, brush the chicken with leftover marinade and cook again for 2 minutes.
• Grease with butter and serve hot.

Notes :

• Add very less salt in first marination, it will make chicken rubbery.
• Smoke will give amazing taste and aroma to the chicken.