How To Make Tandoori Chicken Recipe

No tandoor? No problem! With these simple ingredients, you can make delicious, smoky Tandoori Chicken right on your pan. This recipe uses mustard oil, ghee, Kashmiri red chili, yogurt, and a mix of aromatic spices to create a juicy, flavorful chicken that's perfect for any occasion. Let's dive into how to make this restaurant-style tandoori chicken at home with ease!

Ingredients:
1 whole chicken (cut into 4 pieces: 2 legs and 2 breasts, scored)
Mustard oil: ¼ cup
Ghee: 1 tbsp (plus 1 tsp for basting)
Kashmiri red chili powder: 2 tsp
Red chili powder: ¼ tsp
Plain yogurt: 2 tbsp
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Pink salt/Bit lobon/Kala namak: ½ tsp
Pepper powder: ½ tsp
Cumin powder: 1 tsp
Garam masala: 1 tsp
Coriander powder: 1 tsp
Lime juice: ½ lime
Salt: to taste
Sugar: ¼ tsp
Besan (gram flour): 1½ tbsp
Charcoal: for smoky flavor (optional)
Bonus Side Dish:

Onion: 1 medium, thinly sliced
Green chilies: 2, sliced
Instructions:
Prepare the Chicken:

Cut the chicken into 4 pieces (2 legs and 2 breasts).
Score the chicken pieces with a knife for better spice penetration.
Make the Marinade:

In a bowl, combine mustard oil, ghee, Kashmiri red chili powder, red chili powder, plain yogurt, garlic paste, and ginger paste.
Add pink salt, pepper powder, cumin powder, garam masala, coriander powder, lime juice, salt to taste, and sugar. Mix thoroughly.
Marinate the Chicken:

Add the chicken pieces to the marinade.
Use your fingers to ensure the marinade coats every part of the chicken, including the scored areas.
Add besan (gram flour) to the mixture and combine well.
Infuse Smoky Flavor (optional):

Heat a piece of charcoal until red hot.
Place it in a small bowl, pour a bit of ghee on top, and immediately cover the bowl with a lid.
Let it sit for 2 minutes, then remove the lid and discard the charcoal.
Cook the Chicken:

Heat a pan over medium heat and add a bit of oil.
Place the marinated chicken pieces in the pan. Cook for a total of 25 minutes, flipping every 6 minutes to ensure even cooking.
In a small bowl, mix 2 tbsp mustard oil with 1 tsp ghee and brush this mixture over the chicken each time you flip it.
Bonus Side Dish:

After removing the cooked chicken from the pan, add the thinly sliced onion and green chilies to the same pan.
Cook over medium heat, using the residual oil and spices left in the pan.
Stir briefly until the onions are softened and slightly caramelized, and the chilies are fragrant.
Serve the sautéed onions and chilies alongside the chicken for an added burst of flavor.
Serve:

Once everything is ready, transfer the chicken and side dish to a serving platter.
Pair it with tandoori roti, naan, or steamed rice for a complete and flavorful meal.
Enjoy your juicy and smoky tandoori chicken with a spicy and aromatic side of caramelized onions and chilies. It’s a winning combo!



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