Tandoori Chicken
Team Haloodiefoodie's take on an Indian restaurant classic, usually served as a celebratory dish alongside other dishes which makes it perfect for Eid or dawats.Our version is traditional and is cooked in a Tandoor (Clay oven). However, this recipe can easily be cooked on the BBQ or in the oven.
Equipment
- 1 Tandoor, you can use a bbq or the oven
Ingredients
Fist Marinade
- 1 whole skinless chicken (use chicken with a weight around 800g)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1.5 tsp Kashmiri chilli paste (see recipe below) or use 1 tsp Kashmiri chilli powder
Second Marinade
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp Kashmiri chilli paste or Kashmiri chilli powder
- 2 tsp mustard oil or sunflower oil
- 1 tsp tandoori powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tbsp lemon juice
- 1 tsp salt
- 2 tbsp Greek style yogurt
- ½ tsp dried mint
Instructions
Chicken preparation
- Ask your butcher for skinless Tandoori chicken, these are in-between a baby chicken and a fully grown chicken. These are around 800g each.
- Ask the butcher to cut the chicken into two. Using a sharp knife make small slits into the chicken breast.
- Make deeper cuts into the chicken leg and thigh.
- Tandoori chicken has a two-stage marination.
- First MarinadeAdd salt, garlic & ginger paste and kashmiri chilli paste. Marinate overnight or at least an hour, preferable overnight.
- Second MarinadeAdd salt, garlic & ginger paste, coriander powder, cumin powder, Kashmiri chilli paste, mustard oil, tandoori powder, kasuri methi, lemon juice, Greek style yogurt and mint.
- Add the second marinade to the chicken.
- Mix thoroughly and marinade for an hour, whilst you prepare your Tandoor or BBQ.
- Im using a Tandoor. But you can cook over smouldering charcoal or on the highest setting in your grill.
- If you are using a Tandoor, load your skewers, with the leg towards the heat and the breast away from the heat.
- Cook until the internal temperature hits 75°C in the leg/thigh and 65°C in the breast.
- Serve with homemade naan, red onion slices and lemon wedges.
- Chalo kawa!
Questions
- Where is the Tandoor from?
- How do you make Kashmiri chilli paste?
- How do you cook without a Tandoor?
- What tandoori powder do you use?
Hi. Your recipes are amazing especially the step by step instructions. Some of your videos dont work or they jerk alot..other then this amazing videos.
Jazakhallah for the feedback.
Can you be more specific with which videos? Which recipe? I will ask the webmasters to have a look at it.
Team Haloodiefoodie
As-Salaamu Alaykum.
Jazak Allahu khayr for sharing this amazing recipe. The chicken turned out moist with the perfect balance of spices. Everyone in my family thoroughly enjoyed this dish.
Thanks for the awesome feedback. Cant wait to see some of your epic cooks on our social media.