Tandoori Chicken

Tandoori chicken is a popular Indian dish made from marinated chicken that is roasted in a clay oven known as a tandoor. The chicken is typically marinated in yogurt and a blend of spices, which gives it its distinctive taste and color. Traditionally, it has a smoky, charred flavor due to being cooked at high temperatures in the tandoor. It's known for its vibrant red color, which comes from the use of spices like chili powder and sometimes food coloring.

History of Tandoori Chicken

The origins of tandoori chicken date back to the Mughal era in India, specifically to the Punjab region. It became widely popular in the mid-20th century when it was introduced at Moti Mahal, a famous restaurant in Delhi. The restaurant's owner, Kundan Lal Gujral, is credited with popularizing the dish globally. He started cooking chicken in traditional clay ovens used by the Punjabis, and tandoori chicken became an instant hit. With the partition of India and Pakistan in 1947, many Punjabis, including Gujral, moved to India and brought their culinary traditions, helping spread the popularity of tandoori dishes.

Today, tandoori chicken is found not only across India and Pakistan but also in restaurants worldwide, especially in Indian and South Asian cuisine establishments.

Tandoori Chicken Recipe (Step-by-Step)

Ingredients:

• 1 whole chicken (cut into pieces, skin removed)
• 1 cup yogurt (plain)
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp mustard oil (or regular vegetable oil)
• Red food coloring (optional, for the traditional red color)
• Fresh coriander (for garnish)
• Lemon wedges (for serving)

Steps:

1. Prepare the Chicken:

   • Clean the chicken thoroughly and make deep slits in the pieces. This allows the marinade to seep into the chicken, giving it a rich flavor.

2. First Marination:

   • In a bowl, mix lemon juice, salt, and ginger-garlic paste.
   • Rub this mixture thoroughly over the chicken, ensuring it gets into the slits.
   • Cover the chicken and let it sit for 20-30 minutes. This helps tenderize the chicken.

3. Prepare the Marinade:

   • In a separate bowl, combine yogurt, red chili powder, turmeric, garam masala, cumin powder, coriander powder, and oil.
   • Add red food coloring if you want the traditional red tandoori look (optional).
   • Mix everything to form a smooth paste.

4. Second Marination:

   • Coat the pre-marinated chicken pieces with the yogurt marinade. Make sure each piece is covered evenly.
   • Cover the bowl and refrigerate the chicken for at least 4 hours (or overnight for better results). The longer you marinate, the more intense the flavors will be.

5. Prepare the Oven (or Tandoor):

   • If using an oven, preheat to 240°C (465°F). Line a baking tray with foil and place a rack over it to catch any drippings.
   • If using a tandoor or grill, make sure it's properly heated.

6. Cook the Chicken:

   • Place the marinated chicken on the grill or rack.
   • If using the oven, cook for 25-30 minutes, turning the chicken midway to ensure even cooking. Brush with a bit of oil if it looks dry.
   • For a tandoor or grill, cook the chicken on high heat for 15-20 minutes, turning occasionally. You want the chicken to have a slightly charred appearance.

7. Check for Doneness:

   • Ensure the chicken is cooked through. You can use a meat thermometer to check that the internal temperature is 75°C (165°F).
   • If needed, broil the chicken in the oven for a few minutes to get a charred exterior.

8. Serve:

• Garnish with fresh coriander and lemon wedges.
• Tandoori chicken pairs well with naan, roti, or jeera rice, along with a side of mint chutney or yogurt dip.