Best Ever Homemade Tandoori Chicken
News Desk || shiningbd
Chicken drumsticks – 4, bone-in & skinless
Chicken thighs – 4, bone-in & skinless
Kashmiri red chilli powder – 2 tbsp
Lemon – 1
Oil – 2 tbsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Hung curd/Greek yogurt – ½ cup
Kashmiri red chilli powder – 2 tbsp
Kasoori methi (Dry fenugreen leaves) – 1 tbsp
Garam masala – 2 tsp
Roasted cumin powder – 2 tsp
Coriander powder – 2 tbsp
Vegetable oil – 4 tbsp
Red food color (optional) – 4 to 6 drops (but totally depends on the texture and quality of the color you are using, hence use with caution)
Salt to taste
Chat masala – ½ tsp
Oil or melted butter for basting
To make hung yogurt, tie the plain yogurt in a muslin cloth and hang it over a bowl or kitchen sink for 2 to 3 hours so that all the water drips out and you are only left with the thick yogurt.
Wash and pat dry the chicken pieces thoroughly so that no moisture is left. Make multiple incisions on them so that the marinade can go deep inside.
There are two marinates for this recipe. Prepare the first marinade by mixing together 2 tablespoons of Kashmiri red chilli powder, juice of 1 lemon, ginger-garlic paste and 2 tablepoons of oil.
Massage this marinate into the chicken pieces making sure to go deep inside the incisions you had made. Set aside for 30 minutes.
Prepare the second marinate in the meantime with the ingredients listed under Tandoori marinade. In a bowl, combine the hung yogurt, chilli powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, oil and salt to taste and whisk thoroughly so that all the spices blend well. Finally add the red food color and give a vigorous mix since it takes time to mix food color thoroughly.
Take the chicken legs out of the first marinate after 30 minutes. Now rub the second marinade on them again making sure that it goes inside the incisions. Coat all the pieces with a thick layer of marinade. Cover with a cling film and keep inside the refrigerator for at least 4 hours or preferably overnight (8 to 12 hours).
Preheat the oven to 220 C/425 F. Line a baking tray with aluminum foil and place a grill rack on top of the baking tray. Place the marinated chicken on this grill rack.
Now place this grill rack with the chicken at the middle level of the oven and place the lined baking tray below to catch all the drips. Bake the chicken for 35 to 40 minutes. Then take the grill rack out, turn the chicken over and broil for another 35 to 40 minutes or until the chicken is all cooked through. Keep checking after every 15 minutes since it may take less time if you are using lesser quantity.
Baste them with oil or melted butter after every 10 minutes. You can’t skip the basting as it would prevent the chicken from turning dry. [You can even grill the chicken on an outdoor grill on high heat for almost same duration.]
After about 80 minutes, check if the chicken is done – there should not be any traces of pink and the juices should run clear and a toothpick could be inserted very smoothly without any resistance from meat. If you have a food thermometer, check if the temperature registers at least 165 F when inserted into the thickest part of the leg. If yes, your tandoori chicken is done!
Move the grill rack with chicken at the top-most level of your oven and turn on the broil mode which is nothing but directing the heat from top as it gives the authentic charred effect to the chicken and adds some smokiness to it. Broil the chicken for 2 minutes each side always keeping an eye on them as it may burn pretty quickly.
Take them out and let the chicken rest for 5 to 10 minutes before serving. Then sprinkle some chat masala on top and serve your yummy tandoori chicken with lemon wedges and coriander-mint chutney. Enjoy!