Ingredients:
INGREDIENTS (US CUP = 240ML )
½ kg chicken (500 to 700 grams)
½ cup greek yogurt (hung curd)
¾ tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder (kashmiri or any low heat chilli)
¼ tsp black pepper crushed (powder)
1 tsp coriander powder (daniya powder)
¼ tsp salt (taste marinade & add more)
¼ tsp Turmeric (haldi)
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp lemon juice
1½ tbsp oil (preferably mustard oil)
For grilling
1 tbsp oil
For color
1 tsp red chili powder
1 to 2 tbsp oil (preferably mustard oil)
Directions:
Marinade for tandoori chicken
To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
Pour oil and lemon juice as well.
Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
Make deep gashes over the chicken and add it to the bowl.
Marinate the chicken well into the gashes.
Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
How to make tandoori chicken
Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
Place a foil on a oven tray to collect the drippings.
Then keep a greased wired rack on the tray.
Place the chicken pieces over the wire rack.
Grill the chicken for about 15 mins.
For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
Turn the chicken to the other side and baste the red chili oil or marinade.
Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.
Source: https://www.indianhealthyrecipes.com/tandoori-chicken-recipe/