This Tandoori Chicken is a classic Pakistani dish, made with bone-in chicken marinated in a spicy yogurt marinade then grilled or baked in the oven for a mouth-watering chicken dish.
1-2piecescharcoaloptional, see charcoal smoke instructions
Instructions
Tandoori Masala
Roast all the dry ingredients for tandoori masala on the stove top or microwave. Stove-top method: place all the ingredients in a small frying pan or saucepan over a medium heat and stir for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. The spices will be more fragrant Microwave: place all the ingredients in a small bowl in the microwave for about 30 seconds. The spices will be more fragrant.
Set aside to allow the spices to cool completely.
Once cooled, grind using a spice grinder or a mortar and pestle.
Tandoori Chicken Marinade
Clean and wash the chicken and make deep slits with a sharp knife.
In a small bowl, mix together all the spices along with all the ingredients for the tandoori chicken marinade
Coat all the chicken thoroughly.
Set aside to marinate for 4-5 hours or overnight.
Cook chicken until fully cooked. Oven: Preheat oven to 350ºF. Line a baking tray with foil and place a wire rack on it. Place chicken on the wire rack. Cook in the oven for 20-30 minutes, flipping halfway. chicken is fully cooked when juices run clear. Grill Method: Place chicken on a pre-heated grill and cook uncovered for a few minutes, then cover until fully cooked. Flip chicken halfway through cook time. Time to cook will depend on the size of the chicken and temperature of the grill.
Optional - Charcoal Smoke the Chicken
Place the cooked chicken onto a pan with a tight fitting lid with a small piece of foil. Carefully, heat the charcoal on the stove until it turns red, and immediately place the charcoal in the pan onto the foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.Cover the pan immediately and let the chicken smoke for about five minutes. The chicken will get a smoky flavour just like a tandoor oven.
Garnish with sliced onions, and serve with naan or paratha along with your favorite chutneys and sauces.