Tandoori Chicken

Daniel
Nov 15, 2023
3 min read

Updated: May 19

Diwali may have just passed, but the vibrant spirit of the festival lingers in my kitchen. It's like the flavors of India have cast a spell on me, and I'm not ready to break it just yet. That's where my tandoori chicken comes in, bold and aromatic, carrying the celebration forward.

Just outta the oven...

I've honed in on two methods to achieve that perfect charred yet succulent bite: the patience of oven baking and the immediacy of a good sear. But the real showstopper? A trick borrowed from the hustle of restaurant kitchens—smoking the chicken with burning charcoal and a spoonful of ghee, right there in the oven. It's this touch of smoky alchemy that elevates the dish to something truly special.

Oven method...

As the smoky scent fills the air, I'm reminded of the festival lights, and I can't help but serve this tandoori masterpiece alongside some bright turmeric rice. The golden grains are the perfect canvas for the rich, red spices of the chicken. A swirl of green from the coriander chutney on the side, and it's like Diwali never ended. Each mouthful is a celebration, a burst of joy that lingers on the palate.

Searing method...

The festive season might be officially over, but who says the feasting has to stop? Not me, that's for sure. So, if you're also still riding that Indian cuisine wave, let's keep the flavors rolling. Here's how to make this tandoori chicken that'll keep the Diwali spirit alive and your taste buds singing. Let's get started with the recipe!

Ingredients:

(Serve 2)

Chicken Rub:
Chicken Thigh Skinless Boneless, 2
Chili Powder, 1/2 TSP Adjust To Preference
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Chicken Marinade:
Greek Yogurt, 3 TBSP
Garlic Powder, 1 TBSP or Garlic Finely Minced, 5 Cloves
Ginger Powder, 1 TBSP or Ginger Finely Minced, 2"
Chili Powder, 1/2 TSP Adjust To Preference
Coriander Powder, 1 TSP
Turmeric Powder, 1/2 TSP
Fenugreek Leaves, 1 TSP
Shahi Garam Masala Homemade, 1 TSP
Mustard Oil, 1 TBSP
For Brushing:
Mustard Oil, 2 TBSP + More For Greasing
Chili Powder, 1 TSP
For Smoking:
Charcoal, 1 Piece
Ghee, 2 TBSP
Coriander Chutney:
Fresh Coriander, A Large Handful
Green Chilies Deseeded, 2
Garlic, 1 Clove
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Sea Salt, Pinch
Cumin Powder, Pinch
Turmeric Rice Homemade, For Serving

Equipment:

Cast Iron Skillet / Pan
Stand / Stick Blender
Oven / Griddle

Directions:

Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "Turmeric Rice" page for the recipe.
Prep the Dry Rub
Combine all dry rub ingredients in a shallow bowl.
Coat chicken thighs thoroughly with the rub.
If baking, slice chicken into quarters for more even cooking.
Cover and chill for at least 30 minutes.
Make the Marinade
Mix marinade ingredients in another bowl.
Add to the chicken and mix until fully coated.
For baking, use fresh garlic and ginger instead of powder.
Cover and refrigerate overnight.
Prep the Mustard Baste
Combine mustard oil and chili powder in a bowl.
Stir until smooth.
Set aside for brushing later.
Oven Method
Preheat oven to 230°C (450°F) or the highest your oven allows.
Grease a wire rack with mustard oil and place it on a baking tray.
Arrange marinated chicken on the rack.
Reserve leftover marinade for later use.
Bake for 15 minutes.
Brush generously with mustard oil mixture, flip, and brush the other side.
Bake for another 6 minutes.
Flip again, brush, and broil for 3–5 minutes until charred and fully cooked.
Griddle Method
Heat a greased griddle over medium-high with mustard oil.
Place chicken on the hot surface, away from you.
Reserve leftover marinade for future recipes.
Press gently with a spatula or grill press.
Brush with mustard oil mixture.
Sear until charred with grill marks.
Flip, brush again, and cook for 2–3 more minutes until fully done.
Transfer to a plate to rest.
Optional Charcoal Smoke
Burn a piece of charcoal over open flame.
Transfer to a small metal bowl and pour ghee over it.
For baked chicken: place the bowl in the oven with the chicken and cover to smoke for 15 minutes.
For seared chicken: place both chicken and the bowl in a pot, cover, and smoke for 15 minutes.
Brush with any remaining juices before serving.
Make the Coriander Chutney
Blitz all chutney ingredients in a blender until smooth.
Adjust seasoning as desired.
To Serve
Serve the smoky tandoori chicken hot with turmeric rice and coriander chutney.
Enjoy immediately for best flavor and aroma.