Are you one of those who feel that Indian restaurants abroad can’t recreate the same magic like the ones in India? I am definitely one of them. I feel that even a roadside Udupi restaurant beats the food found in fancy Indian restaurants here. This story ..I mean recipe is of one such delectable dish called Tandoori Chicken. The biggest problem with the Tandoori Chicken found here is that it is made very bland.Totally kills it.. (yes..! that’s me getting very passionate about food.) Tandoori Chicken can be had as an entrée or a side dish with Biryanis or rice. You can pair it with Tamarind Chutney or Coriander chutney to give it a kick. I was trying to get to the origins of this dish and as usual our good old Wikipedia did not disappoint. Here is the link to understand the origins of Tandoori Chicken and the recipe can be found here. The recipe itself is quite straightforward..the hard part for me was to capture it properly.Not totally thrilled with how the pictures turned out but the taste of the Tandoori chicken more than made up for it . This recipe has been adapted from the one I found in Sanjeev Kapoor’s website.
Tandoori Chicken Recipe
- 2 lbs chicken legs/drumsticks, skinless
For the Marinade
- 1/2 cup thick yogurt, see notes
- 4 cloves garlic cloves, minced, or 2 tablespoons garlic paste
- 2 inches ginger, minced, or 1 tablespoon ginger paste
- 2 tablespoons lemon juice
- 1.5 tablespoons Kashmiri chili powder
- 1.5 teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala
- 2 tablespoons oil, olive/mustard
- 1 teaspoon smoked paprika, optional
- 1 teaspoon chaat masala, optional
- 1 tablespoon dried fenugreek leaves, optional
- 1 tablespoon oil, olive/mustard
- Lemon wedges as an accompaniment
- Chaat masala for sprinkling
- Finely chopped cilantro
Preparing the marinade
- Make 3-4 incisions on the chicken drumstick on both sides. Set it aside.
- Add all the ingredients under the marinade section in a large mixing bowl and combine them using a whisk.
- Add the chicken to the marinade and coat it evenly. Marinate it for 30 minutes at room temperature or as long as 12 hours in a refrigerator.
Using electric pressure cooker + CrispLid
- Add 1 cup of water in the steel insert of Mealthy MultiPot or an Instant Pot. Place the trivet inside it followed by the air frying basket.
- Place the chicken drumsticks on the air frying basket one by one - it is okay to stack them.
- Add a tablespoon of oil to the remaining marinade - mix well and set it aside.
- Close the lid and pressure cook on high for 10 minutes. Once the cooking cycle is complete, immediately release pressure by moving the vent to the venting position.
- Use a tong to remove the chicken drumsticks and transfer it to a plate.
- Baste the chicken drumstick on both sides with the remaining marinade.
- Place the chicken drumsticks back on the air frying basket in a single layer making sure not to overcrowd them - you’ll have to do it in two batches.
- Unplug the pressure cooker. Place the CrispLid on top of the inner pot using the handle on the CrispLid. Plug the CrispLid to an electric outlet and lower the handle.
- Set the temperature to 400°F (200°C ) and allow the chicken to cook for 5 minutes. Once the cooking cycle is complete, lift the lid and set it on the silicone trivet.
- Flip the chicken drumsticks to the other side. Place the CrispLid back on and continue to cook for 5 more minutes. If you prefer your tandoori chicken to be crispy and charred, you can cook it for a couple more minutes.
- Transfer the tandoori chicken to a plate and repeat the process with the next batch of wings.
Using the oven
- Preheat oven to 400 degrees.
- Grease a tray with aluminum foil and place the marinated chicken evenly across the tray.
- Generously spray it with a nonstick cooking spray and cook it in the oven for 25-30 minutes. Turn it once halfway through the cooking, baste it with the remaining marinade and continue to cook.
- Broil on Low for another 5 minutes.
- Serve immediately with a side of lemon wedges and sliced onions. Sprinkle the tandoori chicken with chaat masala and finely chopped cilantro for enhanced taste.
- For best results, use thick yogurt. To make thick yogurt, drain the whey by adding the yogurt to a strainer or a muslin cloth. Will take about 10-15 minutes. Alternatively, use greek yogurt.
- If you don't have Kashmiri chili powder, substitute it with a 1.5 teaspoons of chili powder (medium-hot).
- If you have marinated the tandoori chicken in the refrigerator, let it sit outside for 30 minutes at room temperature before pressure cooking.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.