Tandoori Chicken Recipe | How To Make Tandoori Chicken
This restaurant-style tandoori chicken | tandoori murgh is juicy, succulent, and absolutely delicious. Learn how to make the best tandoori chicken with this step-by-step recipe.
Servings 2 people
Ingredients
- 1.25 lbs chicken thighs, (2 chicken thighs)
For the 1st marinade
- 2 tsp Kashmiri red chilli powder
- 1 tbsp lemon juice
- 1.5 tsp Salt or to taste
For the 2nd marinade
- 1 tsp Kashmiri red chilli powder
- 2 tbsp lemon juice
- 1/3 cup Greek yogurt/hung curd
- 4 tbsp ginger garlic paste
- 2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1.5 tsp Garam masala
- 2 tbsp Mustard oil/vegetable oil
Other ingredients
- 1 tsp Chaat masala
- Oil, as required for basting the chicken
Instructions
- Make incisions with a sharp knife on the chicken breast, legs, and thighs.
- Apply the ingredients listed for the first marinade all over the chicken and set aside for half an hour.
- Add the ingredients listed for the second marinade in a small bowl. Mix well
- Add the marinade to the chicken and rub this mixture well all over the chicken, marinate for three to four hours or overnight in the refrigerator.
- Place a wire rack over a baking tray. Grease the wire rack with oil/oil spray. Or transfer the chicken to a baking tray lined with an aluminum foil, greased with oil. Bake at 400 F for about 45 minutes or until cooked through, basting with oil in between. If you are not using a wire rack, flip the chicken halfway through.
- Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
Notes
To get that charred look, I turned on the broiler during the last few minutes.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml