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Chicken Tandoori is favourite for most of us. We always go crazy for tandoori chicken from the restaurant and we wonder how they make it so tasty and juicy. Tandoori is traditionally prepared using bell-shaped clay oven but now we have numerous ways to get the smoky flavour for our meat.
This recipe is made with a chicken drumstick or thigh marinated with hung yogurt, lemon juice and other aromatic spices. I have added very little food colour though I am not a big fan of that food colour. You can replace food colour with kashmiri chilli powder which will give a good colour to the chicken. I have made slits in several places helping the marinade penetrate, and the chicken cook more quickly.
The best part in this recipe is you don’t need a BBQ, Oven or OTG to make a best taste tandoori chicken. We just need some charcoal and a bowl to get the same taste and flavour. Yes, you heard me right. It’s very simple to make at home with easily available items.
Check out the video recipe here:
Tips to make perfect Chicken Tandoori without Oven:
- Make some slits on the chicken to allow the marination to penetrate and to get a juicy chicken.
- Overnight marination gives very good taste.
- Make it little spicy to enjoy the real tandoori taste.
- Adding tandoori masala adds more taste.
- Adding thick yogurt makes a difference.
- You can sprinkle some chaat masala before serving.
- Serve with mint chutney.
Serving Option:
Chicken Tandoori goes excellent with Mint Chutney and Kachumber
Here is the detailed recipe:
In a bowl, take 2 tbsp ginger garlic paste, 1 tbsp chilli powder, 1 tbsp tandoori masala
1 tsp pepper powder, 1 lemon juice, 3 tbsp yogurt
salt, 1 tsp kasoori methi, 2 tbsp oil (preferable mustard oil)
Add food colour (optional) and mix everything well.
Now add the slit chicken pieces and mix well with the masala. Coat the masala well with the chicken and allow it to sit for 30 minutes or overnight. Overnight imagination makes the chicken soft and juicy.
Take a pan, add 4 tbsp oil, place the marinated chicken on the pan.
Cook on medium heat flipping in between for 35 to 40 minutes. Check if the chicken is cooked inside before removing from the flame. Place the cooked chicken in a bowl and place a small bowl in the centre to give a smoky flavour to the chicken.
Fire 2 or 3 charcoal and place them in the small bowl which is placed in the centre of the chicken. Add ¼ tsp ghee on the top of the charcoal to get more smoke from them.
Now cover the bowl immediately using the lid or plate. Allow the charcoal to sit inside for 8 to 10 minutes. Now open the lid and chicken is nicely coated with the smoky smell.
Serve Chicken Tandoori with Mint Chutney or Kachumber.
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Bachelors Chicken Fry
Tangri Kebab
Prawn 65
Chicken Thigh or Drumstick mixed with yogurt, lemon juice and other spice powder and roasted on a tawa and finally smoked with charcoal for tandoori taste and flavour.
Ingredients
- 5 to 6 pieces of Chicken Drumstick/Thigh
- 2 tbsp Ginger Garlic Paste
- 1 tbsp Chilli Powder
- 1 tbsp Tandoori Masala
- 1 tsp Pepper Powder
- 1 Lemon Juice
- 3 tbsp Yogurt/Curd
- 1 tsp Kasoori Methi
- 1 tsp Ghee
- Salt, to taste
- Oil
Method
- Take chicken drumstick or thigh.
- Make small slit on the chicken for the marination to enter.
- In a bowl, take 2 tbsp ginger garlic paste, 1 tbsp chilli powder, 1 tbsp tandoori masala, 1 tsp pepper powder, 1 lemon juice, 3 tbsp yogurt, salt, 1 tsp kasoori methi, 2 tbsp oil, food colour and mix everything well.
- Now add the slit chicken pieces and mix well with the masala.
- Allow it to marinate for an hour or overnight.
- Take a pan, add 4 tbsp oil, place the marinated chicken on the pan.
- Cook on medium heat flipping in between for 35 to 40 minutes.
- Check if the chicken is cooked inside before removing from the flame.
- Place the cooked chicken in a bowl and place a small bowl in the centre to give smoky flavor to the chicken.
- Fire 2 or 3 charcoal and place them in the small bowl which is placed in the center of the chicken.
- Add ¼ tsp ghee on the top of the charcoal to get more smoke from them.
- Now cover the bowl immediately using the lid or plate.
- Allow the charcoal to sit inside for 8 to 10 minutes.
- Now open the lid and chicken is nicely coated with the smoky smell.
- Serve Chicken Tandoori with Mint Chutney or Kachumber.
Notes
1. Make some slits on the chicken to allow the marinate to penetrate and to get a juicy chicken.
2. Overnight marination gives very good taste.
3. Make it little spicy to enjoy real tandoori taste.
4. Adding tandoori masala adds more taste.
5. Adding thick yogurt makes difference.
6. You can sprinkle some chaat masala before serving.
7. Serve with mint chutney.
