Tandoori Chicken

Tandoori Chicken is one of the quintessential North Indian appetizers. It is prepared in a clay oven also called Tandoor (which is heated by burning coal for the smoky flavor) hence the name. We in India usually don't bake in convection ovens. Setting up a clay oven especially for the purpose of baking this is a lot of work. Hence Tandoori Chicken is essentially an eat-out item making it a fairly easily available dish in most restaurants.

I always used to think that there is something special about the recipe but the main technique is in cooking. The Chicken is marinated in Yogurt and Spices and then roasted in the Tandoor. The Chicken breast is very unforgiving meat. Undercooked chicken is not edible and it is very easy to overcook. Once overcooked, it loses its juiciness and becomes rubbery. Marinating in yogurt helps to retain the juices for a longer time.

After coming to the U.S., I found that it's not only easy to make Tandoori Chicken at home but also it is one of the healthy sides to have with my dinner. Baking or Grilling the marinated Chicken requires very little oil thus making it healthy and tasty. The preparation is easy and it takes very little effort to cook. 

I remember the first time Debarshi baked this for me. We didn’t have the Grill at that time so we used the oven. It tasted great and I kept asking Debarshi for the recipe. His method of cooking is very different from mine. I always measure every ingredient whereas he eyeballs it. He likes to keep a watch on the oven and check periodically if the food is cooked whereas I set a timer.

When we bought our first Grill, Tandoori Chicken was one of the first dishes to be grilled. Since we are still fairly new to the art of grilling, I don’t want to add too much information without collecting some good Grilling experience. However, the best way to have a perfectly cooked and not burnt food on a Grill is to keep a watch on the chicken to prevent it from being over cooked. For us grilling is a family activity rather than a cooking means. We usually sit outside near the grill with a refreshing beverage and enjoy the experience. I like to keep an oven safe bowl near the Grill. It can withstand the high temperature and it is easier to transfer the Grilled food in it.

The skinless breasts have no fat to protect them from the heat; hence they get easily stuck to the grate. A clean and well-oiled grate is a must before starting to grill. Cooking spray works best for this purpose. Also, Grilling Tongs and Spatula should be used rather than the usual kitchen Tongs. A roll of paper towels at hand serves good to clean. So there you go, some tips to start with. Happy Grilling!!

Ingredients:

• 1 Whole Chicken (Cut In Medium Sized Pieces)
• Yogurt  - 2 Cups
• Tandoori Chicken Masala – 4 Tablespoons
• Cumin Powder – 1 Teaspoon
• Black   Pepper – 1 Teaspoon
• Ginger Garlic  Paste – 1 Tablespoon
• Salt – ½ teaspoon (or to taste)
• Coriander Powder – 1 Teaspoon
• Garam Masala - 1 Teaspoon
• Red Chili Powder – ½ Teaspoon
• Turmeric Or Paprika (For Color) – ½ Teaspoon
• Cooking Spray

Tip: Instead of Turmeric Or Paprika use Kashmiri Mirch for that beautiful red color on the Tandoori Chicken.

Prepping Directions:

• Combine the Chicken, Ginger Garlic paste and Yogurt in  a large bowl.
• Add all the Seasonings (Tandoori Chicken Masala, Cumin Powder, Black Pepper, Coriander Powder, Garam Masala, Red Chili Powder and Turmeric Or Paprika) and Salt; toss to coat evenly.

Baking Directions:

• Preheat the oven at 375°F.
• Spread the Chicken with the marinade on a single layer on a foil-lined baking pan. The marinade should be just enough to coat the Chicken properly.
• Bake    the Chicken for 20 minutes on one side then flip it over and continue to bake 10 minutes on the other side until it dries up little. (The Chicken will give out a lot of juice at this time. You may take out the extra juice from the pan this will help prevent the Chicken from being soggy)
• When it’s slightly moist, broil for 5-7 minutes until it's charred a little.

Grilling Directions:

• Check if the grates are clean.
• Set the fire at a medium-high fire, 375-450°F. Keep one of the burners at a low  flame that  way if the chicken is already brown in color but not cooked through we can move it to the low heat.
• Oil the grates with a cooking spray (oil  it well to prevent sticking).
• Place the Chicken on the pre-heated grates and cover it.
• Check after 4-5 minutes if the Chicken is cooked enough to flip it  over. (If the chicken starts  burning, move it over to the cooler side  of the grill.)
• Spread the remaining marinade over the Chicken  with  a Spatula. 
• Continue grilling until the Chicken is cooked through.

We don’t need to spend the whole day in the kitchen to prepare a four-course meal for a special occasion. 

This picture was taken on the Valentine’s Day. We didn’t want to go to a crowded restaurant where we would have spent half the evening waiting for our turn so we planned something special. I baked some Asparagus and prepared Cold Pasta salad and we bought French bread, some Shrimp Appetizer’s, Kabab ingredients and Dessert. Debarshi prepared the Kabab and served everything together with a candle and a bottle of Champagne. It was nothing less than a fine dining served with Love.

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