Restaurant Style Tandoori Chicken Without The Tandoor
Tandoori chicken is a chicken usually roasted in a tandoor. A tandoor is a cylindrical clay oven used for cooking and baking. This recipe is dry, unlike a chicken curry. Chicken cooked in a clay oven is soft and succulent.
I have prepared my Tandoori Chicken Without The Tandoor in a normal oven but even though cooked in an oven my baked chicken can compete with any tandoor made chicken. The reason for this claim being the use of whole strained yogurt and oil for the marinade.
I have found out with trial and error that if I use skimmed yogurt in the marinade it gives out a lot of water and the chicken is not as juicy as it is if I use skimmed yogurt. This Resaurant Style Tandoori Chicken Without The Tandoor recipe calls for marinating the chicken twice. The washed and dried chicken pieces are marinated with a mixture of salt, lemon juice and red chilli powder. The chicken is then left to marinate for about 30 minutes to 1 hour in the fridge allowing the chicken to imbibe the seasoning and lemon juice.
Once the first marination time is over the second marination is applied which consists of red chilli powder garam masala powder, cumin powder, coriander powder, strained yogurt and of course garlic/ginger paste. You may add a pinch of red food colour If you want your Tandoori Chicken to look like the Restaurant Style Tandoori Chicken recipe. The time of second marination is important. The longer the marination time the better will be the results. It is however, best to leave the marinated chicken in the fridge overnight. This gives the chance for all the spice flavours to penetrate deep into the chicken meat. This chicken is best served with naan and mint dip.
Also watch the video recipe for Tandoori Chicken here!
| Ingredients | Quantity |
| chicken thighs | 8 pcs |
| lemon juice | 1/4 cup |
| kashmiri red chilli powder | 1tsp |
| salt | to taste |
| Ingredients For Second Marinade | Quantity |
| kashmiri red chilli powder | 1 1/2 tsp |
| ginger/garlic paste | 1 tsp each |
| cumin powder | 1 tbsp |
| coriander powder | 1 tbsp |
| garam masala powder | 1/2 tsp |
| thick strained whole yogurt | 5 tbsps |
| vegetable oil | 4 tbsps |
| red food colour a pinch | optional |
Wash and pat dry the chicken thighs. Make diagonal incisions on the chicken thighs across the flesh and joints.
Mix together the ingredients of the first marinade and apply on the chicken thighs. Leave in the refrigerator to marinate for at least 30 minutes.
While the chicken thighs are marinating in the fridge prepare the second marinate. Take the thick yogurt and add the ginger/garlic paste, chilli powder, garam masala, cumin and coriander powders and also add in the lemon juice and the food colour (if using) Mix in the oil. Apply on the chicken thighs liberally after the first marination is over. Refrigerate again either over night or for 3-4 hours.
When you need to bake the chicken take it oit of the refrigerator, provided it has marinated for the second time and place in a preheated oven at 200 degrees C. Bake until the chicken is cooked through (test with a knife it should pass with ease) and the juices must run clear. Serve with naan, a salad and your favourite dip. I hope you like this recipe for Restaurant Style Tandoori Chicken Without The Tandoor. Do try this recipe and let me know what you think about it.
Buon Appetito!
Restaurant Style Tandoori Chicken Without The Tandoor
The secrete to this delectable and juicy Tandoori chicken recipe lies in the marinade which keeps it succulent and spicy.
Ingredients
- 8 pcs chicken thighs
- 1/4 cup lemon juice
- 1 tsp kashmiri red chilli powder
- to taste salt
- 1 1/2 tsp kashmiri red chilli powder
- 1 tsp each ginger /garlic paste
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 5 tbsps thick strained whole yogurt
- 4 tbsps vegetable oil
- optional red food colour
Instructions
Wash and pat dry the chicken thighs. Make diagonal incisions on the chicken thighs across the flesh and joints.
Mix together the ingredients of the first marinade and apply on the chicken thighs. Leave in the refrigerator to marinate for at least 30 minutes.While the chicken thighs are marinating in the fridge prepare the second marinate. Take the thick yogurt and add the ginger/garlic paste, chilli powder, garam masala, cumin and coriander powders and also add in the lemon juice and the food colour (if using) Mix in the oil. Apply on the chicken thighs liberally after the first marination is over. Refrigerate again either over night or for 3-4 hours.When you need to bake the chicken take it oit of the refrigerator, provided it has marinated for the second time and place in a preheated oven at 200 degrees C. Bake until the chicken is cooked through and the juices run clear. Serve with naan, a salad and your favourite dip. I hope you like this recipe for Restaurant Style Tandoori Chicken Without The Tandoor
Details
Prep time: Cook time: Total time: Yield: 8
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