Tandoori Chicken Restaurant Style
ID: 24af2c59...
A classic restaurant-style Indian Tandoori Chicken recipe. A whole chicken is deeply scored, marinated twice—first with chili powder, salt, and lime, then with a thick, robustly spiced yogurt mixture—and baked in the oven to juicy, flavorful perfection.
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🍳 Cooking Flow
Prep and deeply slash the whole chicken to the bone. → First marinate the chicken with chili powder, salt, and lime juice. → Coat the chicken in a seasoned thick yogurt marinade and refrigerate. → Drizzle with oil and bake in a preheated oven at 200°C (first open, then covered in foil, then uncovered to brown). → Baste the cooked chicken with pan drippings or butter before serving.
Cooking Steps
Brief Cooking Order
Prep and deeply slash the whole chicken to the bone. → First marinate the chicken with chili powder, salt, and lime juice. → Coat the chicken in a seasoned thick yogurt marinade and refrigerate. → Drizzle with oil and bake in a preheated oven at 200°C (first open, then covered in foil, then uncovered to brown). → Baste the cooked chicken with pan drippings or butter before serving.
Introduction
A classic restaurant-style Indian Tandoori Chicken recipe. A whole chicken is deeply scored, marinated twice—first with chili powder, salt, and lime, then with a thick, robustly spiced yogurt mixture—and baked in the oven to juicy, flavorful perfection.
Step 1
Select a whole chicken weighing around 1 kg to 1.1 kg. Ensure it is clean. Make deep slashes (gashes) to the bone on the breasts and thighs so the marinade penetrates deeply.
Step 2
First marinate (dry marinate) the chicken by rubbing chili powder, a little salt, and lime juice all over the chicken and inside the cuts.
Step 3
Prepare the second marinade. In a bowl, add thick yogurt, ginger-garlic paste, turmeric powder, garam masala, cumin powder, coriander powder, Kashmiri chili powder, kasoori methi (crushed between your palms), chaat masala, lemon juice, and mix well.
Step 4
Carefully apply the spiced yogurt marinade all over the chicken, making sure it goes inside all the cuts. Let it marinate in the fridge for at least 1-2 hours, or overnight for best results.
Step 5
Drizzle some oil onto the marinated chicken. Place the chicken on an oven rack with a plate underneath to catch any drippings.
Ingredients List
Important Notes
Choose a chicken weighing around 1 kg. Larger chickens are harder to cook thoroughly to the bone in a domestic oven.
Brining the chicken in salt water overnight before prepping keeps the meat exceptionally tender and juicy.
Do not mix oil into the second marinade initially; oil prevents the yogurt from sticking properly to the chicken. Apply oil right before baking.
Basting the chicken during and after cooking is crucial to prevent the meat from drying out.
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