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.
Prepare the rub.
In a shallow bowl, combine all the ingredients, making sure the chicken is coated well.
*If you are baking the chicken, it is best that you slice the chicken thigh into quarters.*
Cover with cling film and marinade in the fridge for at least 30 mins.
Prepare the marinade.
Combine everything in another shallow bowl.
Transfer to the chicken mixture and mix until well combined, making sure the chicken is coated well.
*If you are baking the chicken, it is best that you use fresh garlic and ginger instead of powder.*
Cover with cling film and marinade in the fridge at least overnight.
Prepare the brushing.
Add the mustard oil and chili powder in a small bowl.
Mix until well combined.
Set aside until ready to use.
Baking the chicken.
Preheat the oven to the highest temperature, mine is 230 degree celsius or 450 fahrenheit.
Grease a baking wire rack with some mustard oil.
Place the marinated chicken onto the wire rack and wack into the oven.
*Reserve any leftover marinade. We are gonna use it for the next recipe.*
Bake for 15 mins.
Brush the chicken generously with the mustard oil mixture.
Flip and brush the chicken again.
Bake for another 6 mins.
Flip and brush the chicken with the mustard oil mixture.
Broil the chicken for another 3 to 5 mins or until cooked thru and lightly charred.
Searing the chicken.
In a griddle over medium-high heat, grease with some mustard oil.
Once the griddle is smoking, lay in the marinated chicken away from you.
*Reserve any leftover marinade. We are gonna use it for the next recipe.*
Lightly press the chicken with a spatula or a grill press.
Brush the chicken with mustard oil mixture.
Sear until charred with grill marks.
Flip and brush the chicken again.
Continue cooking for another 2 to 3 mins or until the chicken is cooked through.
Remove from heat and rest on a plate.
Repeat for the remaining chicken.
Set aside until ready to use.
Prepare the smoking.
Place a piece of charcoal in an open stove fire.
Once the charcoal is burning, remove and transfer it into a small metal bowl.
Add the ghee over the charcoal.
Immediately transfer into the oven together with the chicken, cover and smoke for at least 15 mins.
Or, for the searing method, transfer the cooked chicken into a pot. Immediately place in the burning charcoal ghee mixture, cover and smoke for at least 15 mins.
Brush the chicken with any leftover juice.
Prepare the coriander chutney and serving.
Blitz everything in a blender or with a stick blender until smooth.
Serve the tandoori chicken with turmeric rice and coriander chutney.
I think we have a winner...
I prefer the searing method...
Which would you prefer?
You have to give this recipe a try to find out...