When in doubt for what to eat, Tandoori Chicken is always the right answer. The smokey grilled chicken is deservedly one of India’s most popular chicken dishes and recently, online food ranking platform Taste Atlas has come to the same conclusion. In a recent round up, they counted Tandoori Chicken as one of the top grilled chicken dishes in the world.
Also among the top 10 were Pollo Asado, a Mexican grilled chicken marinated in citrus juices and achiote paste; Jerk Chicken from Jamaica, Sis Tavuk which is Turkish skewered chicken; Jujeh Kebab a beloved Persian dish; Yakitori, which consists of Japanese chicken skewers glazed with a sweet-savoury tare sauce, Pollo A La Brasa which is Peruvian rotisserie chicken, Peri Peri Chicken which is Portuguese-African fusion dish; Dajaj Mashwi, an Arabic grilled chicken dish and Inasal Na Manok is a Filipino grilled chicken marinated in annatto, lemongrass, and garlic.
Tandoori Chicken is attributed to North Indian cuisine and takes its name from the tandoor, a traditional cylindrical clay oven where the marinated chicken is roasted to perfection. Credit for creating this culinary masterpiece goes to Kundan Lal Gujral, a Punjabi Hindu restaurateur who established his business in Delhi after relocating from Pakistan during the 1947 partition of India.
Tandoori chicken is often distinguished by its vibrant red colour and rich, spiced flavour. The chicken is first bathed in a yoghurt-based marinade infused with an aromatic blend of spices known as tandoori masala. This signature spice mixture typically combines cayenne pepper, garlic, ginger, onion, and garam masala, with some variations incorporating turmeric, and Kashmiri chilli powder.
The dish is traditionally served on the bone, tandoori chicken has transcended its origins to become a beloved dish not only throughout South Asia but also across the Middle East and Western nations. Its distinctive cooking method and complex spice profile have helped establish it as one of the most recognisable dishes in Indian cuisine.
Tandoori Chicken Recipe
Ingredients
- 1 kg skinless chicken legs
- 1/3 cup yoghurt
- 2 tbsp oil
- 2 tbsp melted butter
- 2 tbsp lemon juice
- 6-8 garlic cloves, finely chopped or crushed
- 1-inch piece ginger, finely chopped or crushed
- 1 tbsp tomato paste
- 1 tbsp Kashmiri chilli powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 1/2 tsp red chilli powder (adjust to 1 tsp for less heat)
- 1 tsp garam masala (or store-bought Tandoori Masala)
- 1/2 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1 tbsp dried fenugreek leaves (sukhi methi), crushed
- 2 1/2 tsp salt
- 1/8 tsp sugar
- Pinch of deep orange or red food colouring (optional)
For Serving:
- Finely chopped cilantro
- Lemon or lime wedges
- Thinly sliced red onion
- Mint Raita and/or Tamarind (Imli) Chutney
Method
- Using a sharp knife, make 4 deep slits (2-3 inches long) across the meat side of each chicken piece. Turn over and cut 2-3 slits on the underside.
- In a large bowl, combine all ingredients listed under “Tandoori Marinade.” Add the chicken pieces, ensuring the marinade reaches into the cuts and crevices. Cover and refrigerate for a minimum of 6 hours, up to 48 hours. Before cooking, allow the chicken to come closer to room temperature.
- Preheat your oven to 190°C. Line a large baking sheet with parchment paper or aluminium foil. Place a baking rack on top of the lined sheet and lightly grease it. (If you don’t have a rack, grease the parchment or foil directly.)
- Place the marinated chicken leg quarters meat side up on the prepared baking sheet/rack. Reserve any remaining marinade.
- Bake the chicken for 30 minutes, flipping halfway through, until the internal temperature reaches 73.9°C. Switch to the broil function on high.
- Remove the chicken from the oven, flip the pieces so the meat side is up, and brush with the remaining marinade. Return to the oven and broil for 4-5 minutes until lightly charred. If not charred after 6 minutes, move the oven rack closer to the heat source and broil for an additional 1-2 minutes.
- Remove the chicken from the oven and allow it to rest for 5 minutes. Garnish with fresh cilantro and serve with lemon or lime wedges, red onion slices, and Mint Raita or Tamarind Chutney.