- 1 chicken, cut into 6 pieces minimum.
- 200 grams of yoghurt per full chicken.
- 2 tablespoons of chili powder.
- 1 tablespoon of turmeric powder.
- 1 tablespoon of cumin (optional).
- 1 tablespoon of paprika (optional).
- 2 juiced lemons in a cup (optional).
- 1 tablespoon of Ginger garlic paste.
- 1 tablespoon of salt.
- 1 piece of charcoal (optional).
Starting off by preparing the chicken to absorb as much of the spice as possible.
- You cannot cook a whole chicken as a Tandoori without cutting it up. Separate the pieces into a minimum of 6, being 2 thighs with drumsticks, 2 separate breasts,and 2 wings.You can separate further if you wish.
- Each of the split pieces needs to be gashed to help absorb the spice into the chicken as much as possible. For the thighs with drumsticks, apply a minimum of 3 incisions on the thigh, and 2 on the drumstick.For the breasts, apply a minimum of 3 incisions. 1 incision per chicken wing is adequate.
- Make sure that the incisions extend throughout the entire chicken piece. Cut as far as possible, and with every gash. Depth in cutting is important too.
- Your chicken’s now ready to be marinated!
Marinating your chicken with masala, what you will need…
- In a big bowl, place all the gashed pieces and add 200 grams of yoghurt. (200 grams per 1 chicken. You’ll need more if you’re preparing more than 1 chicken).
- Add 2 tablespoons of chili powder.
- 1 tablespoon of turmeric powder.
- Add ginger garlic paste, and salt as appropriate.
- You can also add 1 tablespoon of cumin and some lemon juice for flavor.
- Mix the spices with the chicken by rubbing by hand. Your spice should have a bright orange look to it when all the spices are mixed appropriately.
- You must rub the chicken by hand! Keep rubbing and stirring by hand, while ensuring that the masala mix reach deep within the gash cuts applied earlier to the chicken.
- Leave the chicken aside in room temperature for 30 minutes to marinate at room temperature!
Time to cook the chicken!
Traditional Tandoori Chicken recipes are cooked in something called a “Tandoor.” Tandoors are cylindrical ovens (that look like large bins) used for cooking by direct fire, and powered by charcoal.
Now unfortunately, considering that most people reading this may not have access to a Tandoor, we’re going to need some innovation. (Ignore this if you’re one of the savvy “build it yourself” people, ha-ha)
Cooking with a pan may suffice in this case. Just make sure to follow the steps carefully, in order to get as much of the taste as possible….
- Heating up a big pan, and spray oil all over.
- Add 1 tablespoon of salted butter.
- Allow the pan to heat until the oil is moderately hot.
- Add chicken to the pan, do not overcrowd it. At most, ensure that ½ the chicken is in the pan.
- Cook the chicken on each side for 5 minutes. Keep switching sides until you get a dark-golden color on each side, and the center (where the gashes were applied) are properly cooked.
- Pieces should take 12-15 minutes to cook.
- Don’t forget the other half of the chicken too (ha-ha).
- Your chicken is now ready.
One more thing to do to get the charcoal taste (this is optional).
- Place the chicken after being cooked in a big bowl.
- Heat up a piece of charcoal until it reddens.
- Place the charcoal in a metal cup. Place the cup in the bowl.
- Sprinkle oil in the coal to increase smoke emission.
- After that, cover the bowl for 2 minutes so that chicken can absorb the smoke flavor!
- Your Tandoori chicken is now ready to serve!