Authentic Tandoori Chicken Recipe: Smoky, Spicy, Restaurant-Style
50 minutes
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About Authentic Tandoori Chicken Recipe: Smoky, Spicy, Restaurant-Style
Unlock the secrets to restaurant-quality Tandoori Chicken with this authentic recipe! This homemade version delivers the vibrant spices, smoky aroma, and tender chicken you crave, all from the comfort of your kitchen. The key is a bold marinade featuring yogurt, roasted gram flour, and a blend of chili powders for both color and gentle heat.Unlike other recipes, this one focuses on achieving that true smoky flavor that elevates Tandoori Chicken to another level. We'll guide you through a simple smoking technique that brings the full tandoor experience home, without needing any special equipment.Get ready to impress your friends and family with this flavorful and aromatic dish – it's easier than you think!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Chicken & Marinade
- 400 gm Chicken bone-in, cut into 2-inch pieces, skin-on pieces
- 1 cup Yogurt also known as curd
- 2 tbsp Gram Flour also known as besan, roasted
- 1 tbsp Chili Powder red
- 1 tbsp Chili Powder kashmiri, for color
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Cumin ground, jeera
- 1 tsp Coriander dhania
- 1 tbsp Tandoori Masala
- 1 tsp Fenugreek Leaf dried
- 1 tsp Salt to taste
Cooking & Serving
- 1 tbsp Vegetable Oil refined
- 2 tbsp Butter
- 2 tbsp Cream for garnishing, fresh, or yogurt
- 1/2 cup Cabbage julienned, shredded
Smoking
- 1 piece Charcoal Briquette
- 5 clove Cloves
Instructions
Prepare the Chicken
- Slightly score the chicken pieces to help the marinade penetrate.
Marinate the Chicken
- In a large bowl, combine the chicken with yogurt, roasted gram flour, both chili powders, ginger paste, garlic paste, cumin seeds, coriander powder, tandoori masala, Kasuri Methi, salt, and oil. Mix thoroughly to coat the chicken evenly. Marinate for at least 30 minutes at room temperature or preferably overnight in the refrigerator.
Shallow Fry the Chicken
- Heat butter and oil in a large skillet over medium heat. Add the marinated chicken pieces and shallow fry until cooked through and lightly browned on both sides. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Smoke the Chicken
- Arrange the cooked chicken in an oven-safe dish. Place a small, heat-safe bowl in the center of the dish. Light a charcoal briquette, let it burn until glowing red-hot (about 5 minutes). Carefully place the hot charcoal in the small bowl. Sprinkle 5 cloves and 1 tsp oil over the charcoal. Immediately cover the dish tightly with a lid or foil for 1 minute to allow smoke to permeate.
Serve
- Remove the lid and let the chicken rest for a few minutes. Garnish with fresh cream or yogurt and julienned cabbage. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Tandoori Chicken
- For extra flavor, add a tablespoon of lemon juice to the marinade.
- Don't overcrowd the pan when shallow frying; cook in batches to ensure even browning.
- If you don't have a charcoal briquette, you can achieve a similar smoky flavor by using liquid smoke, but the charcoal method delivers a more authentic experience.
- Adjust the amount of chili powder to your preferred spice level. Kashmiri chili powder adds color without excessive heat.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 4gProtein: 3gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgFiber: 1gSugar: 4g
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4 Comments
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Looks so delicious! Thanks for the recipe.
This looks so good! Appreciate the share.
I’m excited to make this at home!
This looks divine! Can’t wait to make it.