Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Tandoori Chicken

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 10: Tandoori Chicken recipe

⏱️380 minPrep
🔥25 minCook
🕒405 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Tandoori Chicken

  1. Pat chicken thighs (800g) dry with paper towels. Make deep slits (1/4 inch) on skin for even marination.
  2. Mix yogurt (200ml), ginger-garlic paste (40g), lemon juice (45ml), red chili powder (8g), turmeric (3g), cumin powder (5g), coriander powder (5g), garam masala (5g), chaat masala (3g), salt (12g), and kasuri methi (2g) in a bowl.
  3. Coat chicken pieces evenly with marinade, rubbing into slits. Marinate in refrigerator for at least 6 hours (overnight is best).
  4. Preheat oven to 220°C (425°F). Line a baking tray with foil, brush lightly with oil (10ml).
  5. Arrange marinated chicken on tray, brush exposed surfaces with oil (10ml).
  6. Roast for 20-25 minutes until skin is charred at edges, meat is cooked through (internal temperature 75°C at thickest part), and juices run clear.
  7. For char marks: Place cooked chicken skin-side up on a hot grill (220°C) for 2-3 minutes to create grill marks.
  8. Serve immediately on a bed of sliced onions (150g) with lemon wedges and coriander leaves (20g).

📖 Cultural notes

Tandoori Chicken is the soul of Punjabi cuisine, traditionally cooked in clay tandoors, and remains a symbol of Punjab's culinary mastery worldwide. ---

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