Ella Walter
Tandoori chicken is a popular Indian dish that is traditionally cooked in a tandoor, which is a clay oven. The dish gets its characteristic smokiness from being cooked over charcoal or wood in the tandoor. While it may not be easy to recreate a tandoor at home, it is still possible to make delicious tandoori chicken with a yoghurt marinade and various spices. The chicken can be cooked in an oven, on a grill, or on a stovetop. When cooking on a stovetop, a grill pan or cast iron pan can be used. The chicken is typically marinated for several hours or overnight, and then cooked over medium heat for around 25 minutes.
| Characteristics | Values |
|---|---|
| Type of cookware | Pan with a tight-fitting lid |
| Type of chicken | Skinless, bone-in chicken pieces (thighs, drumsticks, quarters) |
| Marinade ingredients | Yogurt, lemon juice, garlic and ginger paste, salt, spices |
| Marinating time | Minimum 30 minutes, up to 72 hours or overnight |
| Cooking method | Medium-high heat, cook for 10 minutes on each side |
| Additional steps | Brush with melted butter after flipping, add charcoal for a smoky flavor |
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What You'll Learn
Tandoori chicken marinade ingredients and preparation
Tandoori chicken is a popular Indian dish that is traditionally cooked in a tandoor, a clay oven heated with charcoal or wood. The chicken is marinated in a blend of spices and yogurt, which gives it its distinctive flavour and tenderness. While a tandoor is not commonly available for home cooks, you can still achieve delicious tandoori chicken by using a grill, oven, stovetop, or even a barbecue.
Ingredients
The key to a great tandoori chicken marinade is in the ingredients and their preparation. Here is a list of ingredients you will need:
- Yogurt: Traditionally, thick strained yogurt known as hung curd or Greek yogurt is used. It adds moisture and tenderness to the chicken.
- Spices: The spice blend typically includes garam masala, cumin powder, coriander powder, black pepper, chilli powder (Kashmiri red chilli powder is preferred for its colour and mild heat), and turmeric. You can also add chaat masala for extra aroma and flavour.
- Aromatics: Ginger and garlic are commonly used in a paste form to give the marinade a punch of flavour.
- Oil: Traditionally, mustard oil is used, but you can substitute it with any neutral cooking oil, such as olive oil. Oil helps lock in the juices and prevents the chicken from drying out.
- Citrus: Lemon or lime juice adds a tangy flavour to the marinade.
- Salt: Salt is used to enhance the other flavours in the marinade and can be adjusted to taste.
Preparation
- Prepare the yogurt base: In a mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger paste, and salt until you have a smooth emulsion.
- Add spices: Mix in the ground spices, including the garam masala, cumin powder, coriander powder, black pepper, chilli powder, and turmeric. You can adjust the spice levels to your preference, being mindful that too much chilli can make it spicy, and too much garam masala can make it bitter.
- Marinate the chicken: Place the chicken pieces in the marinade and ensure they are well coated. You can use a variety of chicken cuts, such as thighs, drumsticks, or breasts. For best results, marinate the chicken for at least 30 minutes or even overnight in the refrigerator. The longer it sits, the more intense the flavours will be.
- Cook the chicken: After marination, cook the chicken using your preferred method, such as grilling, baking, or stovetop cooking. For grilling or baking, preheat your grill or oven to a high temperature (around 200C/400F). Place the chicken on a wire rack or in a pan and cook until done, typically around 20-30 minutes depending on the size of the pieces. For stovetop cooking, heat a pan to medium-high heat, add oil or ghee, and cook the chicken until done, turning occasionally.
Feel free to experiment with the ingredients and adjust the spice levels to your liking. You can also try adding smoked paprika or a small amount of red food colouring to achieve the characteristic red colour of tandoori chicken. Enjoy your homemade tandoori chicken!
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How to cook tandoori chicken in a pan
Tandoori chicken is a popular Indian dish that gets its name from the traditional clay oven, or tandoor, in which it is cooked. The dish is known for its spicy, flavourful taste and unique smoky aroma. While it is difficult to recreate a tandoor at home, you can still make delicious tandoori chicken in a pan on your stovetop. Here is a step-by-step guide on how to cook tandoori chicken in a pan:
Ingredients:
- Chicken thighs, drumsticks, or a mix of both
- Thick yoghurt (Greek yoghurt or natural yoghurt)
- Spices (garam masala, cumin powder, coriander powder, black pepper, chilli powder, turmeric, chaat masala, and Kashmiri red chilli powder)
- Lemon juice
- Ginger-garlic paste
- Salt
- Oil (mustard oil or any other vegetable oil)
- Charcoal (optional)
Marinade:
In a mixing bowl, combine the lemon juice, ginger-garlic paste, and salt. You can also add citrus juice or vinegar and aromatics like turmeric, chilli, and pepper. Whisk all the ingredients until you have a smooth emulsion. Add the yoghurt and whisk until you get a creamy marinade. You can also add cream cheese to make it extra creamy. Now, add the chicken pieces to the marinade and rub it well into the flesh. Cover and let it marinate for at least 30 minutes or up to 24 hours. The longer it marinates, the better the flavour.
Cooking:
Heat a grill pan or cast-iron pan on your stovetop. Lightly grease the pan with oil using a brush. Place the chicken pieces on the pan, skin-side down, and cook for about 10 minutes on medium heat. Flip the chicken, brush it with melted butter, and cook for another 15 minutes or until the juices run clear. Reduce the heat if needed and continue cooking for about 8 more minutes, turning occasionally, until the chicken is cooked through.
Serving:
Garnish a warmed plate with sliced onion, lime quarters, and coriander. Season the chicken with salt to taste and serve it with naan, rice, or pickled onions for a complete meal.
Tips:
- To get the authentic smoky flavour, place two pieces of lit charcoal on a piece of foil in the centre of the chicken before cooking. Drizzle the charcoal with oil and cover the pan until the smoke subsides.
- Make 2-3 slits in the chicken before marinating to ensure the marinade penetrates the meat.
- Use a heavy-based pan with a tight-fitting lid to prevent burning and distribute heat evenly.
- If using different cuts of chicken, cook them in batches to ensure even cooking.
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How to get the authentic smoky flavour without a tandoor
Tandoori chicken is traditionally cooked in a tandoor, a cylindrical clay oven, heated with charcoal or wood. The high heat of the tandoor seals the juices of the chicken, keeping it moist and tender, and the dripping juices create a smoky flavour.
If you don't have a tandoor, there are several ways to achieve that authentic smoky flavour at home.
Firstly, you can use a charcoal smoke method. Light a piece of charcoal and let it turn white-hot. Place the marinated chicken into a pan with a tight-fitting lid and put the charcoal in the pan on a piece of folded foil. Drizzle the charcoal with oil and cover the pan until the smoke subsides.
Secondly, you can smoke the grilled chicken with red-hot wood coal or cook it over direct fire for a few minutes towards the end.
Thirdly, you can use smoked ingredients to infuse a smoky aroma. For example, you could use smoked paprika in your marinade, or sprinkle smoked salt or smoked cheese on top of your dish. Alternatively, smoke dried pimento peppers over the fire, crush them into a fine powder, and sprinkle on top of your dish. You could also use smoked oil, made by infusing natural smoke from a mix of oak, beech, and birch wood.
Finally, you can use a very hot oven, grill, or barbecue to cook your chicken, which will help to replicate the high temperatures of a tandoor and create a slightly smoky flavour.
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What type of chicken to use for tandoori chicken
Tandoori chicken is a popular Indian dish where chicken is marinated in yogurt and spices and then grilled to perfection. Traditionally, it is cooked in a tandoor, which is a cylindrical clay oven, but it can also be cooked on a stovetop, in an oven, or over direct fire.
When it comes to the type of chicken to use for tandoori chicken, there are a few options. It is typically made with skinless and bone-in chicken pieces such as thighs, drumsticks, or quarters (hindquarters). You can also use a whole, skinless chicken, especially if you are serving a large group. Some recipes call for boneless chicken pieces, such as chicken thighs, as they are juicier and cook faster.
It is important to note that chicken breasts tend to dry out easily, so they are not recommended for tandoori chicken. However, some people still use them and they can work well when properly marinated and cooked.
To get the authentic tandoori chicken flavour, it is best to make deep, slanted cuts on both sides of the meat before marinating. This allows the marinade to penetrate the meat and enhances the flavour. The chicken can be marinated for as little as 30 minutes, but it is best to marinate it for longer, even overnight, to allow the flavours to truly develop.
Overall, the best type of chicken to use for tandoori chicken is skinless and bone-in chicken pieces such as thighs, drumsticks, or quarters. However, you can also use a whole chicken or boneless chicken thighs, depending on your preference.
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How long to cook tandoori chicken in a pan
Tandoori chicken is traditionally cooked in a tandoor, a clay oven, but it can be cooked in a pan on a stovetop. The chicken is typically marinated in a mixture of yoghurt, spices, lemon juice, ginger-garlic paste, and red chilli powder, which gives the dish its characteristic red colour. The chicken is then cooked over high heat, which gives it a smoky flavour.
To cook tandoori chicken in a pan, heat a grill pan or cast-iron pan on the stovetop. Lightly grease the pan with oil or butter. Arrange the chicken pieces in the pan, skin-side down, and cook for 10 minutes on medium heat. Flip the chicken pieces, brush them with melted butter, and cook for another 15 minutes or until the juices run clear. For a charred look, you can broil the chicken for an additional 2-3 minutes.
The cooking time may vary depending on the size and type of chicken pieces used. If using boneless chicken thighs, bake for 25 minutes. For chicken breasts, bake for 22 minutes. Bone-in chicken thighs and drumsticks may take around 50 minutes to cook.
It is important to ensure that the chicken is cooked thoroughly. The internal temperature of the chicken should reach 165°F in the thickest part before removing it from the oven or pan. Let the chicken rest for at least 10 minutes before serving, allowing the juices to redistribute and ensuring juicy meat.
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Frequently asked questions
Yes, tandoori chicken can be cooked in a pan on a stovetop. A heavy-based pan with a tight-fitting lid is recommended.
First, marinate the chicken in a mixture of lemon juice, garlic, ginger paste, salt, and yoghurt. Then, heat a grill pan or cast-iron pan on the stovetop. Grease the pan lightly with a brush and place the chicken in the pan, skin-side down. Cook for 10 minutes on medium heat. Flip the chicken, brush with melted butter and cook for another 15 minutes.
Tandoori chicken is traditionally cooked in a tandoor, which is a clay oven heated with charcoal or wood. However, if you don't have access to a tandoor, you can cook tandoori chicken in an oven, on a stovetop, in an air fryer, or over direct fire.
