November 26, 2005

My Dhaba's Tandoori Chicken

Succulent chicken pieces in a rich marination...

My Dhaba’s tandoori chicken recipe

Chicken – 2 full leg pieces, skinned
Ginger – 1 inch size, finely chopped
Garlic – 3 cloves, finely chopped
Onion – 1, medium size, finely chopped
Cloves – 2
Cinnamon – ¼- inch stick
Lemon juice – 1 tablespoon
Salt – 1 teaspoon
Yogurt/curd – 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar – 1 teaspoon
Red chilli powder – 1 teaspoon or as needed to make it more hot
Cummin powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Coriander powder – 1 teaspoonTurmeric powder – ¼ teaspoon
Nutmeg powder – ¼ teaspoon (optional)
Paprika powder – 1 teaspoon (optional)

Method: Blend ginger, garlic, onions, cinnamon, salt, and cloves to a smooth wet paste and keep aside. Mix all the spice powders - red chilli, cummin, black pepper, coriander, turmeric, nutmeg, and paprika. Heat a pan, pour in the spice mix and roast for a minute on high heat. Combine the wet and roasted spice mixtures and spread all over the chicken pieces. Spinkle the vinegar and pour over the yogurt. Marinate the chicken pieces in this marinade covered for a minimum of 2 hours in a refrigerator, the more the better for a delicious flavor (if possible marinate it covered overnight). If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring it to room temperature.

Preheat the oven to 375 degree F, place the chicken on the low rack, and cook for 20-25 minutes. Then, turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and get a golden brown color. Adjust the timings accordingly as needed. If chicken pieces are getting dry, you may baste it with a little butter or ghee. Alternatively you may also broil the marinated chicken pieces over an electric or charcoal grill.

Garnish the tandoori chicken with sliced onion rings, tomatoes, lemon wedges, and/or finely chopped coriander leaves and serve it immediately hot-hot. Enjoy!



Anonymous Paz said...

Yum! The end result looks dee-lii-cious! I will definitely try this!


Blogger vkn said...

Thank you Paz.

I made it a little dry this time; when you try, watch out the tenderness of the chicken in between while it is being cooked and adjust the timings accordingly.

Anonymous paz said...

Thanks for the tip!


Blogger Mika said...

That is mouth-watering. Although I eat chicken, our kitchen and other family members are vegetarians. So unfortunately I cannot try this out.

Blogger gini said...

Thanks for the recipe..I was looking for a recipe that doesn't just say 'use tandoori masala'..Will try it soon...

Blogger Peter Zwart said...


I will try this this weekend, with a littel addition: Sombhu.
I find that a tea spoon of anis-seeds
can make taste-bud-miracles happen when preparing tandoori chicken or chicken 65.

Anonymous gerald said...

Wow, found your recipe from Paz' blog, it looks so good I'll have to try making it soon!

Blogger Ankeet Maini said...

hey vkn, can we cook this in microwave?if so then which option is better Grill or Covection??

Blogger Ankeet Maini said...

hey vkn, can we cook this in microwave?if so then which option is better Grill or Covection??

Anonymous Anonymous said...

I would have swore that tandoori was meant to have tomato in... no?


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