Tandoori Chicken Spice Blend Recipes

TANDOORI CHICKEN RECIPE

Steps:

• To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
• Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
• Pour oil and lemon juice as well.
• Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
• Make deep gashes over the chicken and add it to the bowl.
• Marinate the chicken well into the gashes.
• Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
• Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
• Place a foil on a oven tray to collect the drippings.
• Then keep a greased wired rack on the tray.
• Place the chicken pieces over the wire rack.
• Grill the chicken for about 15 mins.
• For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
• After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
• Turn the chicken to the other side and baste the red chili oil or marinade.
• Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
• The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
• Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
• Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

TANDOORI CHICKEN RECIPE

Steps:

• Mix all except onions together in large non-metallic bowl, being sure to coat all chicken pieces in yogurt and seasonings. Cover and refrigerate for 4 hours.Meanwhile, preheat oven to 400°F. Line a half-sheet shallow baking pan with foil and place a wire rack on top of that (I used the rack normally used for cooling cookies.) Take chicken out of refrigerator and place on rack, spacing evenly.Bake 30 to 40 minutes, turning once and placing onions on top at that time. If you want to add some extra char, trying using your oven's broiler once chicken is thoroughly cooked.This is delicious served with raita and basmati rice. You can garnish this with fresh cilantro and even lime wedges.

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

TANDOORI CHICKEN SPICE BLEND

Steps:

• 1. Mix all the spices together.
• 2. Put in a airtight jar, dark works best. Keeps about 12 mounth's
• 3. Rub spice on chicken Or put in a shaker jar and sprinkle on your salad.

TANDOORI SPICE BLEND

Steps:

• Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.