How to Make the Perfect Tandoori Chicken at Home (No Tandoor Required)
Rediscovering Tandoori Chicken
When was the last time you savored tandoori chicken? Often described as “roast chicken Indian fashion,” this vibrant dish was once a staple in British Indian restaurants. Yet, amidst a sea of culinary trends, many have forgotten the joy of indulging in this spiced delight. Don’t let this be your loss!
Tandoori chicken stands out as one of the best ways to enjoy chicken, rich and tender due to its yoghurt marinade combined with a tangy kick from lemon and aromatic spices. Vivek Singh expresses that "no Punjabi celebration can be complete without tandoori chicken," and J Inder Singh Kalra has even dubbed it the "king of kebabs."
Making It at Home Without a Tandoor
Traditionally, this dish is cooked in a tandoor, a clay oven capable of reaching extraordinary temperatures. This is what imbues tandoori chicken with its characteristically smoky flavor. But, fear not! If you don’t have access to a tandoor, you can still achieve that irresistible flavor right from your home kitchen.
Choosing the Best Chicken
Whole Bird or Pieces
Tandoori chicken can be prepared using a whole bird or assorted pieces:
- Whole bird: Cut into pieces and threaded onto skewers.
- Assorted pieces: Boneless chicken thighs or wings can be used for quicker cooking.
Ravinder Bhogal, the talented cookery writer of the year, suggests that using thighs for tikka will ensure juiciness, making your dinner preparation faster. Alternatively, Nik Sharma uses drumsticks for an equally delightful result.
Skinless for More Flavor
Typically, tandoori chicken is prepared skinless. This allows the marinade to penetrate the meat more efficiently. Making a few deep slashes in the chicken pieces also helps the marinade flavor each bite.
Crafting the Perfect Marinade
The Magic of Marinades
The key to an unforgettable tandoori chicken lies in the marinade. Opinions diverge on how to approach this crucial step.
- Single Marinade: Many chefs like Sharma and Bhogal advocate for a single marinade approach.
- Two-Step Process: Others, including Rick Stein and Madhur Jaffrey, recommend a two-step marinade with citrus juice or vinegar to enhance flavor through seasoning.
The secret ingredients often include lemon juice, salt, and aromatic spices. Salt, being small in molecular size, penetrates the meat, ensuring every bite bursts with flavor.
Jaffrey’s approach typically involves marinating the chicken for up to 24 hours, but for the best texture, aim for four to six hours. Anything over may leave the chicken slightly mushy.
Creating Vivid Color
The iconic red hue of tandoori chicken often comes from artificial coloring. But for a more natural approach, opt for Kashmiri chilli powder or paprika for color, as suggested by Mallika Basu.
If you enjoy experimenting, consider adding a touch of beetroot or beetroot powder for added depth without altering the taste.
Cooking the Tandoori Chicken
The Heat Source
Jaffrey proposes preheating your oven to its maximum temperature — ideal for mimicking a tandoor. While home ovens can’t reach the extreme heat of a traditional tandoor, a hot grill or oven will create excellent results.
Bhogal prefers to finish off her chicken with a drizzle of ghee to keep it moist, while Ghai opts for a charcoal grill for that authentic smoky flair.
Serving and Enjoying
Pair your homemade tandoori chicken with coriander and mint chutney, a kachumber salad, or even garlic naan. For those inclined towards a lighter option, simply add shredded iceberg lettuce and lemon wedges.
The Ultimate Recipe: Perfect Tandoori Chicken (without a Tandoor)
Preparation Time: 15 minutes
Marinating Time: 4½–6½ hours
Cooking Time: 25 minutes
Servings: 4
Ingredients
- 6 chicken pieces (2 bone-in thighs, 2 drumsticks, 2 breasts, skinless)
- 6 garlic cloves, peeled
- 1 tbsp grated ginger
- 1-1½ tsp salt
- 6 tbsp lemon or lime juice (or white-wine vinegar)
- 1 tsp cumin seeds
- 2 green chillies
- 250g thick, Greek-style plain yoghurt
- 4 tsp garam masala
- Black pepper
- 2 tbsp sweet paprika (or 1 tbsp mild chili powder)
- 2 tbsp ghee or oil
Cooking Instructions
Prep the Chicken: If necessary, remove the skin and cut the chicken into pieces, making deep slashes for marinade absorption.
Make the Marinade: Mash garlic and ginger with salt, then stir in lemon juice. Cover the chicken with this mix and let it sit for 30 minutes.
Toast Spices: Toast cumin seeds in a dry pan until fragrant, crush, and mix with churrasqueira m and any extras like chillies.
Coat Chicken: Rub the marinade all over the chicken, ensuring it gets into the cuts. Chill for 4-6 hours.
Preheat Grill/Oven: Heat the barbecue or oven to 240°C (475°F).
- Cook Chicken: Grill or roast for 15 minutes, then turn pieces and cook for another 10-15 minutes until charred. Brush with ghee before resting for 10-15 minutes.
Enjoy the Delight
So, is tandoori chicken truly the king of kebabs? With this recipe, you can make a remarkable version right from your kitchen. Pair your delicious creation with your favorite side dishes or simply enjoy it as it is.
For more food inspiration, check out guardianbookshop.com and discover the incredible world of Indian cuisine!
