Grilled Authentic Tender Tandoori Chicken is a simple, popular recipe featured in many Indian and Pakistani restaurants. This blog covers everything you need to know to make the most authentic version at home.
WHAT IS TANDOORI CHICKEN?
Grilled Authentic Tandoori Chicken is a distinct and delectable recipe achieved by grilling chicken marinated with Homemade Tandoori Masala. Originating from Pakistan and North India, it stands among the most extraordinary Pakistani/Indian recipes.
I can confidently say that my recipe surpasses any restaurant version, offering the perfect combination of tender texture and rich, smoky flavors. Don’t miss the chance to enjoy this delightful Pakistani/Indian appetizer recipe! I only enjoy Tandoori Chicken at home because this recipe is even better than any restaurant version.
DIFFERENCE BETWEEN TANDOORI CHICKEN AND CHICKEN TIKKA
Chicken Tikka consists of succulent chunks of chicken breast combined with Homemade Tandoori Masala, resulting in a vibrant yellow hue. On the other hand, Tandoori Chicken is prepared using Homemade Tandoori Masala, infusing it with a captivating red coloration.
STEPS FOR TANDOORI CHICKEN
- Make the Homemade Tandoori Masala.
- Prepare the chicken.
- Prepare the marination.
- Marinate the chicken.
- Grill the chicken.
WHICH CHICKEN CUT TO USE FOR TANDOORI CHICKEN?
Chicken quarters are the best choice for Tandoori Chicken, ensuring optimal results. It’s also recommended to make cuts in the chicken to help the marinade penetrate and flavor the meat thoroughly.
TIPS
- Marinate the chicken for at least 2 hours, or up to 3 days in the refrigerator—the longer the marination, the more tender the chicken becomes. I personally prefer a 3-day marination for the best results.
- To retain moisture, wrap the chicken in aluminum foil with parchment paper underneath, which prevents water loss and keeps the chicken juicy. The parchment paper also ensures the chicken doesn’t stick to the foil.
- Preheat the oven to 450-500°F. Place the foil-wrapped chicken in the oven and cook for 10 minutes on each side. Then, remove the foil, skewer the chicken, and place it on a baking tray. Broil for 2-3 minutes on each side. It’s ready to enjoy!
INGREDIENTS
- Chicken Quarters- Ensure that you create diagonal incisions or slits in the chicken quarters upto the bone to allow the marinade to penetrate the meat.
- Papaya chunks- The inclusion of papaya chunks guarantees the tenderness of the chicken.
- Homemade Tandoori Masala- For the utmost flavor, I suggest using Homemade Tandoori Masala. However, if needed, you can readily substitute it with a boxed Tandoori Masala.
HOW TO MAKE TANDOORI CHICKEN?
Add Chicken tandoori masala, yogurt, olive oil, ginger garlic paste, papaya chunks, green peppers, cilantro, and lemon.
Blend and set aside.
In the chicken quarters make slits.
Mix well in the chicken.
Smoke.
Cover and refrigerate.
Let's setup, baking tray line it up with foil and parchment paper on top of the foil.
Add the chicken onto the skewers.
Wrap the chicken, make sure the chicken is wrapped properly.
Grill both sides.
Open the foil.
Grill open on both sides until charred.
HOW TO STORE IT?
For storage purposes, Tandoori Chicken can be kept in the refrigerator for a recommended duration of 3-4 days. Alternatively, if you opt to freeze it, Tandoori Chicken can maintain its quality in the freezer for approximately 2-3 months. When the time comes to serve, simply thaw the chicken and reheat it in the oven for best results.
WHAT TO PAIR TANDOORI CHICKEN WITH?
Pair Tandoori Chicken with Mint Chutney, Cilantro chutney, or Green chutney raita.
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Let's Make Tandoori Chicken!!!
Grilled Authentic Tender Tandoori Chicken
Equipment
- bbq grill
Ingredients
- 6 chicken quarters cut small slits
- ½ cup yogurt
- 2 tbsp olive oil
- 1 tbsp vinegar
- 4 tbsp ginger garlic paste
- 1 tbsp papaya chunks
- 2 green peppers
- 2 tbsp cilantro
- 2 tbsp fresh lemon juice
- 2 piches red food coloring
- 4 tbsp homemade tandoori masala
Garnish
- 1 tsp chaat masala
- 1 tsp cilantro finely chopped
- 1 tsp fresh lemon juice
Instructions
- For this recipe I highly urge you to watch the full video. We made this video in great detail so every step is clear.
Let's work on the marination...
- Cut little slits in the chicken quarters.
- Add chicken in a bowl.
- Set aside.
- In a blender, add yogurt, olive oil, ginger garlic paste, papaya chunks, vinegar, green peppers, cilantro, and fresh lemon juice.
- Blend for 2 minutes.
- Add the mixture in the blender and massage it in the chicken for 5 minutes continuously.
- Smoke with a coal.
- Seal the bowl with an air-tight lid or a cling wrap.
- Marinate for at least 2 hours or up to 3 days in refrigerator
Let's Assemble and Grill Now...
- After 24 hours, take the bowl out the refrigerator, remove the lid.
- Place the chicken on skewers.
- Wrap it in an aluminum foil and parchment paper. Make sure it's seal from all sides. (see the video)
- Place the chicken on a pre-heated bbq grill on a high temperature.
- Cook it on both sides, 13 minutes each side. (see the video)
- Unwrap the foil.
- Spray some olive oil on the grill.
- Place the skewer on the grill.
- Grill it on medium-heat for 3 minute each side.
- Take it off the grill.
- Garnish with cilantro, fresh lemon juice, and chaat masala.
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