Tandoori Chicken

Tandoori Chicken is most common, easy and easily available chicken kebab. The Chicken Tandoori can be made in small pieces, Chicken legs. My Mother used to make Tandoori Chicken for almost the whole world and I mean it, the whole world. My friends who loved non vegetarian food loved her Tandoori Chicken.

Tandoori Chicken though is a fusion between Middle eastern or Mughlai Grilled chicken mixed in with Indian spices and must have been an experiment by Mughal Khansamas to incorporate and use the local chilies along side of the Afghan or Persian spices.

There is a very funny story to this too. My mother had a best friend from school, who moved to Kolkata after marriage, and one of her daughter’s fell sick and the doctor recommended Chicken soup to her. When the family traveled to Jodhpur, the daughter had already became a hardcore non veg lover, but had not ventured out with other varieties. So when they came, she requested my mother to make soup for her which my mother delightfully fulfilled. Then one fine day, my mother was making Tandoori Chicken for some guests when her friend’s daughter happened to be at our house. The fragrance of Tandoori Chicken is hard to say no to, hence she wanted to try it out. And that was it, Tandoori Chicken found itself a fan for life. And my Mother would never ever make an excuse for not cooking or going through the pain of fulfilling her special request despite her busy schedule.

Well, what I meant was that Tandoori Chicken was kind of the only Chicken kebab that my mother made and it was out of this world and loved, not just by us but even others. Now, I make huge varieties of Kebabs and Tandoori chicken also happens to be one of those, but when it comes to adding chicken to your pizza, Tandoori chicken is the best. One you don’t really need an old fashioned Tandoor to make it. It can be made in your oven or incase of boneless, it can easily be made in a pan too.

A simple marinade of Yogurt, chili powder, salt, tandoori powder, red food color, Ginger garlic paste and lemon juice is sufficient to bring out an extremely delicious kebab dish. Its one of the best and the easiest kebabs i have ever made.

Print Recipe

Tandoori Chicken

Grilled/ Pan fried Chicken Kebab

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 lb Chicken [with bones] Preferred Legs and Thighs
• 1/2 cup Greek Yoghurt
• 1/2 tsp Red chili powder
• 1/4 tsp Salt
• 1/2 tsp Tandoori Masala Powder
• 1/4 tsp black pepper powder
• 1.5 tbsp Ginger garlic paste
• 1 tbsp Lemon juice
• 1/8 tsp Red food color optional
• 1/4 cup olive oil
• 1 No. Onion sliced. Optional
• 1 No. Green Bell pepper sliced. Optional

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 lb Chicken [with bones] Preferred Legs and Thighs 1/2 cup Greek Yoghurt 1/2 tsp Red chili powder 1/4 tsp Salt 1/2 tsp Tandoori Masala Powder 1/4 tsp black pepper powder 1.5 tbsp Ginger garlic paste 1 tbsp Lemon juice 1/8 tsp Red food color optional 1/4 cup olive oil 1 No. Onion sliced. Optional 1 No. Green Bell pepper sliced. Optional

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Mix in all the ingredients except Olive oil, Onion, Bell pepper and Chicken.

   
2. Cover and refrigerate for at least 2 hours [More if you like].

   
3. Add Oil to a Pan. Add Chicken, Bell pepper and Onion. Cook till the chicken is completely cooked.

   
4. Serve hot with Lemon on the side. Sprinkle some chaat masala if you desire.

   

Recipe Notes

• Use the same marinade and cook the same way with Boneless Chicken if using the kebab for pizza or sandwich.