Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Northern India! Our Tandoori Style Chicken recipe is not just a meal; it's an experience that combines centuries-old cooking traditions with mouthwatering spices that will make your kitchen come alive. Whether you're a spice enthusiast or a curious home cook, this recipe promises to deliver restaurant-quality tandoori chicken that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 3 tablespoons tandoori spice mix
- 2 tablespoons lemon juice
- 2 tablespoons oil
- Salt to taste
- Fresh mint leaves for garnish
Instructions
- In a large mixing bowl, combine yogurt, tandoori spice mix, lemon juice, oil, and salt to create a marinade. Whisk ingredients thoroughly until well blended.
- Rinse chicken pieces under cold water and pat dry completely with paper towels to ensure marinade adheres properly.
- Add chicken pieces to the marinade, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for minimum 4-6 hours, preferably overnight for deeper flavor penetration.
- Preheat oven to 425°F (220°C). If using a traditional tandoor, prepare charcoal or high-heat cooking setup.
- Remove marinated chicken from refrigerator 30 minutes before cooking to bring to room temperature.
- Place chicken pieces on a wire rack over a baking sheet, allowing excess marinade to drip off. Ensure pieces are not overcrowded.
- Bake in preheated oven for 40-50 minutes, turning once halfway through cooking. Chicken should reach internal temperature of 165°F (74°C).
- For authentic charred edges, broil on high for 2-3 minutes at the end of cooking.
- Remove from oven and let rest for 5-7 minutes to retain juices.
- Garnish with fresh mint leaves and serve hot with mint chutney, sliced onions, and lemon wedges.
Tips
- Marination is Key: The longer you marinate, the more intense the flavor. Aim for at least 6 hours, but overnight is ideal for maximum taste penetration.
- Pat Chicken Dry: Ensure your chicken is completely dry before marinating to help the spices adhere better and create a more authentic texture.
- Room Temperature Matters: Let the marinated chicken sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Use a Wire Rack: Cooking the chicken on a wire rack allows air circulation and helps achieve those signature crispy edges.
- Check Internal Temperature: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Broiling Trick: The final 2-3 minutes under the broiler can help create those classic charred edges typical of traditional tandoori chicken.
- Let it Rest: Allowing the chicken to rest for 5-7 minutes after cooking helps retain its juices, keeping the meat tender and flavorful.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
