Tandoori Chicken

Name: Tandoori Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 1.2 kg chicken — skinless pieces; 200 g yogurt; 2 tbsp tandoori masala; 1 tbsp kashmiri chili; 1 tbsp ginger-garlic paste; 2 tbsp lemon juice; 2 tbsp mustard oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, tandoori, tandoor

Tandoori Chicken hails from the heart of Punjab, where the tandoor—a clay oven—imparts its signature smoky aroma to marinated meats. Traditionally, it is a dish that graces festive tables and family gatherings, offering a communal dining experience that emphasizes sharing and togetherness. This home version captures the essence of those tandoor houses, translating their robust flavors into a more accessible kitchen setting.

Expect a vibrant medley of flavors as the yogurt tenderizes the chicken, while the tandoori masala and Kashmiri chili provide a fiery warmth. The mustard oil and ginger-garlic paste weave through each bite, delivering a rich, aromatic depth. Serve this dish with naan or a simple salad to balance its bold character.

Ingredients

1.2 kgchicken — skinless pieces
200 gyogurt
2 tbsptandoori masala
1 tbspkashmiri chili
1 tbspginger-garlic paste
2 tbsplemon juice
2 tbspmustard oil
to tastefine sea salt

Method

Begin by patting the 1.2 kg chicken pieces dry with paper towels to remove excess moisture. This helps the spices adhere better and ensures a good sear. Season the chicken generously with fine sea salt, ensuring each piece is well-coated.
In a large mixing bowl, combine 200 g yogurt, 2 tbsp tandoori masala, 1 tbsp kashmiri chili, 1 tbsp ginger-garlic paste, and 2 tbsp lemon juice. Mix well to form a smooth marinade. Add the chicken pieces to the bowl, ensuring they are completely coated in the marinade. Cover and let it marinate in the refrigerator for at least 2 hours to allow the flavors to penetrate the meat.
Once marinated, heat 2 tbsp mustard oil in a large, heavy-bottomed skillet over medium-high heat. When the oil is hot, carefully add the chicken pieces, ensuring not to overcrowd the pan. Brown the chicken on all sides, turning occasionally, until the exterior is golden and slightly charred. This should take about 10 minutes, and the aroma will be rich and smoky.
After browning, reduce the heat to medium and cover the skillet. Allow the chicken to cook through, turning occasionally, until the juices run clear when pierced with a fork, and the meat is tender. This step ensures the chicken is fully cooked and infused with the marinade flavors.
If the sauce in the pan is too thin, remove the chicken and increase the heat to medium-high to reduce the sauce. Stir frequently until it thickens to your desired consistency. Taste the sauce and adjust the salt if necessary, ensuring it complements the chicken perfectly.
Once the sauce is ready, return the chicken to the pan and coat it well with the reduced sauce. Finish with a sprinkle of fresh herbs like coriander if desired, to add a fresh note. Serve the tandoori chicken hot, ideally with naan or rice, for a complete meal.