Tandoori Chicken without Tandoor
ID: d6016aa2...
A classic Indian clay-oven style grilled chicken recipe adapted for home ovens. It features juicy chicken halves marinated twice in a rich, spiced yogurt blend, achieving a beautifully charred exterior and tender, flavorful meat.
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🍳 Cooking Flow
Cut the chicken into halves and make precise slits on the breast and leg portions. → Marinate with ginger-garlic paste, salt, and lime juice, then rest in the fridge. → Mix the second marinade using mustard oil, spices, hung curd, softened cheese, and roasted gram flour. → Coat the chicken heavily with the second marinade and let it rest for 2 hours. → Bake at 170°C for 35 minutes and serve hot with garnishes.
Cooking Steps
Brief Cooking Order
Cut the chicken into halves and make precise slits on the breast and leg portions. → Marinate with ginger-garlic paste, salt, and lime juice, then rest in the fridge. → Mix the second marinade using mustard oil, spices, hung curd, softened cheese, and roasted gram flour. → Coat the chicken heavily with the second marinade and let it rest for 2 hours. → Bake at 170°C for 35 minutes and serve hot with garnishes.
Introduction
A classic Indian clay-oven style grilled chicken recipe adapted for home ovens. It features juicy chicken halves marinated twice in a rich, spiced yogurt blend, achieving a beautifully charred exterior and tender, flavorful meat.
Step 1
Prepare the whole chicken by cutting it directly down the middle into two halves.
Step 2
Make shallow slits (about 1/4 inch deep) on the chicken breasts, and deeper slits on the chicken legs near the bone.
Step 3
Apply the first marination: rub salt, ginger-garlic paste (60% ginger, 30% garlic, 10% green chili), and lime juice thoroughly into the chicken halves.
Step 4
Place the marinated chicken in the refrigerator to rest for 1 to 12 hours (or 30 minutes at room temperature if short on time).
Step 5
Prepare the spice base for the second marination by mixing mustard oil, degi red chili powder, crushed shahi jeera, cardamom powder, cinnamon powder, black pepper powder, and coriander powder in a bowl.
Ingredients List
Important Notes
Do not add too much salt in the first marination, as osmosis will draw out the chicken's natural juices and make the meat dry and rubbery.
Slits on the chicken breasts should be shallow because breast meat cooks very quickly; deeper slits are reserved for the thicker leg portions.
Adding a small amount of softened cheese to the marinade helps create a rich, velvety coating that clings beautifully to the chicken skin/flesh during baking.
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