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Tandoori Chicken: Aye Hai! Straight From My Tandoor to Your Table!

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Chef Curry Do’pyaza

Tandoori Chicken: Aye Hai! Straight From My Tandoor to Your Table!

Namaste, and Kem Chho mere pyaare doston! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s close to my heart and even closer to my tandoor – Tandoori Chicken!

This isn’t just food, folks. It’s a celebration, a memory, a taste of home. In India, you’ll find Tandoori Chicken gracing tables during Diwali, Eid, weddings, and pretty much any occasion where good food and good company are involved. Think of it as sunshine on a plate, perfect for chasing away the winter blues or adding zest to a summer barbeque.

A Little Trip Down Memory Lane

The story of Tandoori Chicken is a fascinating one. Legend has it that Kundan Lal Gujral, a brilliant chef from pre-partition India, accidentally invented it at his restaurant, Moti Mahal, in Peshawar. He wanted to find a way to keep his chicken juicy and flavorful, so he experimented with marinating it in yogurt and spices and then cooking it in a tandoor (a clay oven). The result? A culinary masterpiece that quickly became a sensation!

Ready to Get Cooking?

Alright, enough history! Let’s get our hands dirty. Here’s what you’ll need:

Preparation Time: 20 minutes (plus marinating time – at least 4 hours, ideally overnight)
Cooking Time: 25-30 minutes

Ingredients:

  • 1 kg Chicken pieces, with skin (leg and thigh pieces work best)
  • 1 cup Dahi (Plain Yogurt)
  • 2 tbsp Adrak-lehsun paste (Ginger-Garlic Paste)
  • 2 tbsp Nimbu ka ras (Lemon Juice)
  • 1 tbsp Lal Mirch powder (Red Chili Powder) – adjust to your spice level
  • 1 tsp Haldi powder (Turmeric Powder)
  • 1 tsp Garam Masala
  • 1 tsp Jeera powder (Cumin Powder)
  • 1/2 tsp Ajwain (Carom Seeds) – crushed
  • 1 tbsp Tandoori Masala (available at most Indian grocery stores)
  • 2 tbsp Sarson ka tel (Mustard Oil) – or any cooking oil
  • Salt to taste
  • Fresh Dhaniya (Cilantro) for garnish

Let’s Cook! (Step-by-Step):

  1. Score the Chicken: Use a sharp knife to make deep cuts into the chicken pieces. This helps the marinade penetrate deeply and ensures even cooking.
  2. First Marinade: In a large bowl, combine the chicken with 1 tbsp of ginger-garlic paste, lemon juice, and salt. Mix well and let it sit for 30 minutes. This tenderizes the chicken.
  3. Second Marinade (The Magic Happens Here!): In the same bowl, add the yogurt, remaining ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, crushed carom seeds, tandoori masala, and mustard oil. Mix everything thoroughly, ensuring the chicken is well coated.
  4. Marinate, Marinate, Marinate!: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be.
  5. Cooking Time!
    • Oven Method (My Preferred Way): Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or a wire rack. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. You can broil it for the last few minutes to get a nice char.
    • Gas Stove Method: Heat a heavy-bottomed pan or tawa over medium heat. Add a little oil. Place the chicken pieces in the pan, ensuring not to overcrowd. Cook for about 8-10 minutes on each side, or until cooked through. Cover the pan for the first few minutes to help the chicken cook evenly.
    • Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the marinated chicken in the air fryer basket, ensuring they are not overcrowded. Cook for 20-25 minutes, flipping halfway through, until the chicken is cooked through and nicely browned.
    • Pressure Cooker Method: This method is not ideal as it can make the chicken too soft. However, if you are short on time, you can pressure cook the chicken for 5-7 minutes after adding a little water to the cooker. Then, you can grill or bake the chicken to get the tandoori effect.
  6. Garnish and Serve: Garnish with fresh cilantro and serve hot!

Chef Curry’s Top Tips for Tandoori Perfection:

  • Don’t skimp on the marinating time! Seriously, the longer, the better.
  • Use full-fat yogurt for a richer, creamier marinade.
  • Adjust the spice levels to your liking. If you prefer a milder flavor, reduce the amount of red chili powder.
  • A squeeze of lemon juice right before serving adds a bright, zesty touch.
  • Basting with melted butter while baking or grilling adds extra flavor and keeps the chicken moist.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 40-45g
  • Fat: 20-25g
  • Carbohydrates: 5-10g

Serving Suggestions:

Tandoori Chicken is incredibly versatile! Serve it with:

  • Naan or Roti: Perfect for soaking up all those delicious juices.
  • Rice: Basmati rice, jeera rice, or even a simple pulao.
  • Salad: A refreshing cucumber and tomato salad or a vibrant kachumber.
  • Mint Chutney: A cool and tangy accompaniment.
  • Sliced Onions and Lemon Wedges: For that classic tandoori experience.

Now It’s Your Turn!

So there you have it! My foolproof recipe for Tandoori Chicken. I urge you, my friends, to try this recipe at home. Cook it with love, share it with your family and friends, and let the flavors of India fill your homes.

Happy Cooking!
Chef Curry Do’pyaza, signing off!