Tillie Doyle
Tandoori chicken is an Indian-inspired dish that is famous for its tender, juicy, and succulent chicken. The dish gets its name from the clay oven, or tandoor, in which it is traditionally cooked. The clay pot cooking method guarantees juicy meat and a thick, flavourful sauce. The clay pot must be soaked in water for 15 minutes before use to prevent it from absorbing all the chicken's juices during cooking. The chicken is then rubbed with spices and yoghurt before being cooked in the clay pot.
| Characteristics | Values |
|---|---|
| Type of dish | Tandoori chicken |
| Cooking vessel | Clay pot |
| Benefits of clay pot | Juicy meat, flavourful, easy to cook and clean |
| Marinade ingredients | Yogurt, ginger, garlic, red chili powder, turmeric, garam masala, lemon juice, oil, coriander seeds, cumin seeds, black peppercorns, ghee, onion, garlic |
| Chicken preparation | Pat dry, make 2-3 slits in each drumstick, rub with spices and marinade |
| Marinade time | 30 minutes to 24 hours |
| Oven temperature | 350-425 degrees Fahrenheit |
| Cooking time | 30 minutes to 1 hour |
| Resting time | 10-15 minutes |
| Serving suggestions | Flatbreads, rice, yogurt with Harissa paste, gravy made from cooking juices |
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What You'll Learn
Soak the clay pot in water for 15 minutes
Clay pots need to be seasoned before their first use. Soaking the clay pot in water for 15 minutes (or longer) is an important step in the seasoning process. The pot should be soaked and then thoroughly washed, avoiding the use of soap, and rinsed well. You can sprinkle the pot with baking soda or use an eco detergent instead of soap. After rinsing, the pot should be wiped dry with a thick cotton cloth or left to air dry. Avoid using a scrubber or abrasive brush as it might damage the porous clay structure.
The process of soaking helps to prepare the clay pot for cooking. Clay pots are porous, and by soaking them in water, the moisture seeps into the pores, creating an ideal environment for steaming food and retaining heat. This step is crucial, as it ensures that your tandoori chicken will cook evenly and efficiently in the clay pot.
Additionally, the soaking process helps to remove any residual clay dust or particles from the pot, ensuring that these impurities are not transferred to your food. It is recommended to use starch water for soaking and initial washes to help strengthen the clay pot and prevent cracking.
After soaking and drying the clay pot, the next step is to season it. This involves filling the pot with water and heating it up. After a few minutes, you can add a tablespoon of flour and stir the mixture, cooking it on low heat until it thickens. This process helps to create a seal on the pot, further enhancing its cooking properties.
By following these steps, you will be able to properly prepare your clay pot for cooking tandoori chicken. Remember to always handle your clay pot with care and avoid subjecting it to sudden temperature changes to ensure its longevity.
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Make the marinade
Making the marinade for tandoori chicken in a clay pot is a straightforward process. First, you need to gather your spices. Coriander seeds, cumin seeds, and black peppercorns are a great start. Gently warm these spices in a dry frying pan, then use a pestle and mortar or a coffee grinder to pound them into a powder. This powder forms the base of your marinade.
Next, you'll need to create a mixture to which the powder will be added. In a saucepan, heat some ghee over medium heat. Add pureed onions and garlic to the ghee and cook until softened, which should take about 5 minutes. Once the onions and garlic are softened, incorporate the ground spice mix and any other dry ingredients that you would like to include. Stir everything together, combining the flavors.
If you prefer a simpler marinade, you can mix plain yogurt with ginger, garlic, red chili powder or any mild red chili powder, turmeric, garam masala, salt, lemon juice, and oil. You can also use coconut yogurt instead of dairy yogurt to make the recipe dairy-free. Pat the chicken dry with a paper towel, make 2-3 slits on each piece, and generously apply the marinade all over.
Let the chicken absorb the flavors of the marinade for up to 30 minutes or even 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes before you're ready to cook it, and let it come to room temperature.
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Prepare the chicken
Preparing the chicken for a clay pot tandoori chicken recipe involves a few key steps to ensure the chicken is full of flavour and cooked to perfection.
Firstly, you'll want to prepare your marinade. A good tandoori marinade typically includes yogurt and a blend of spices. You can dry-roast whole spices like coriander seeds, cumin seeds, and black peppercorns, then grind them into a powder. Next, in a saucepan, heat some ghee and add pureed onions and garlic. Cook this mixture for a few minutes until softened, and then add your ground spices and any other dry ingredients, stirring well to combine. You can also add ingredients like grated ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice, and oil to your marinade for extra flavour.
Once your marinade is ready, it's time to prepare the chicken. You can use chicken drumsticks, or a whole chicken cut into pieces. If using a whole chicken, cut it into 8 pieces, or you can ask your butcher to do this for you. Pat the chicken dry with paper towels, and then, using a sharp knife, make 2-3 small slits on each piece of chicken. This will help the marinade penetrate the meat and infuse it with flavour.
Now it's time to apply the marinade. Generously coat each piece of chicken with the marinade, making sure to rub it into the slits and all over the surface of the meat. Place the marinated chicken in a container, cover it, and refrigerate for at least 30 minutes, or up to 24 hours, depending on how much time you have and how intense you want the flavour to be. The longer it sits, the more flavourful it will be.
Finally, when you're ready to cook, preheat your oven to 180 degrees Celsius. Remove the chicken from the refrigerator about 30 minutes beforehand to bring it to room temperature. Take your clay pot and soak it in cold water for about 15 minutes. This step is crucial, as it ensures the porous clay doesn't absorb all your chicken's juices during cooking, resulting in dry meat.
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Cooking times and temperatures
When cooking tandoori chicken in a clay pot, it is important to note the different cooking times and temperatures required. Firstly, if you are using a clay pot, it is recommended to soak it in water for about 15 minutes before cooking. This is an important step as it primes the porous clay, preventing it from absorbing all the natural juices from the chicken, ensuring your dish remains moist and juicy.
For a medium-sized chicken, preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit. Place the marinated chicken in the soaked clay pot, adding a little water (about 50ml), and cover with a lid. The chicken will need to cook for approximately 45 minutes to one hour (55 minutes is mentioned in one source). During the first 20 minutes of cooking, maintain the oven temperature at 180 degrees Celsius, and then reduce it to 160 degrees Celsius for the remaining time. It is important to check that the chicken is cooked through before serving.
An alternative method suggests preheating the oven to a higher temperature of 425 degrees Fahrenheit. Place the chicken in the clay pot without the lid and cook for 10 minutes. Then, flip the chicken and cook for another 10 minutes. After this initial searing, reduce the oven temperature to 350 degrees Fahrenheit, flip the chicken again, and cook for a further 30 minutes with the lid on. Check that the internal temperature of the chicken has reached 175 to 180 degrees Fahrenheit. Finally, let the chicken rest for 10 to 15 minutes before serving.
The cooking time may vary depending on the size of the chicken and your preferred level of doneness. It is always a good idea to check the internal temperature of the meat to ensure it has reached the safe minimum temperature for consumption.
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Serving suggestions
Tandoori chicken is a popular Indian dish, and there are several ways to serve it.
Traditionally, it is cooked in a tandoor, a cylindrical clay oven, and served with naan, an Indian bread. The chicken is often marinated in a combination of spices, herbs, and yogurt, which gives it a unique flavour. This marinade can include ginger, garlic, red chilli powder, turmeric, garam masala, lemon juice, and oil. The chicken is then grilled to perfection, resulting in tender and juicy meat with bursting flavours.
When serving tandoori chicken, you can accompany it with various side dishes and condiments to enhance the dining experience. Here are some suggestions:
- Flatbreads: Warm, freshly cooked flatbreads are the perfect accompaniment to tandoori chicken. They can be used to scoop up the juicy pieces of chicken and soak up the delicious sauces. You can even cook the flatbreads in a skillet and serve them with charred onions, crisp iceberg lettuce, and a fresh mint mayo yogurt on the side.
- Rice: Fluffy rice, such as turmeric rice, pairs well with the flavours of tandoori chicken. It can be served as a bed for the chicken or as a side dish, absorbing the flavours of the spices and juices.
- Chutney: Cilantro chutney or mint chutney, also known as pudina chutney, adds a refreshing dimension to the meal. The herbs complement the spices used in the marinade, creating a well-rounded flavour profile.
- Raita: Cucumber raita is a traditional Indian condiment that helps balance the spiciness of the dish. It provides a cooling effect and adds a creamy texture to the meal.
- Vegetables: Grilled or charred vegetables, such as onions or iceberg lettuce, can be served as a side dish or included in wraps or sandwiches made with the flatbreads.
- Yogurt: A side of yogurt, perhaps with some Harissa paste mixed in, can help cool down the palate, especially if the chicken is spicy. It adds a creamy and tangy element to the meal.
- Lemon wedges: Lemon wedges are a simple yet effective addition, providing a burst of freshness to the dish and helping to enhance the flavours.
These serving suggestions will elevate your tandoori chicken meal, providing a range of flavours, textures, and colours that will impress your family and friends.
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