Indian Tandoori Chicken Recipe

Yogurt: Acts as a base for the marinade, tenderizing the chicken and adding creaminess.

Lemon juice: Adds tanginess and helps in tenderizing the chicken.

Ginger-garlic paste: Provides a robust, aromatic flavor essential for tandoori dishes.

Garam masala: A blend of spices that adds depth and warmth to the marinade.

Turmeric powder: Adds a vibrant color and earthy flavor.

Cumin powder: Adds a warm, nutty flavor to the marinade.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Red chili powder: Adds heat and a vibrant red color to the dish.

Salt: Enhances all the flavors in the marinade.

Chicken: The main protein, cut into pieces for even cooking and marination.

For an extra depth of flavor, consider using a charcoal grill to cook the tandoori chicken. After marinating the chicken, skewer the pieces and grill them over hot charcoal. This method imparts a smoky aroma that is characteristic of traditional tandoori cooking. Make sure to baste the chicken with some of the leftover marinade during grilling to keep it moist and flavorful.

• yogurt - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight sweetness, making it a good non-dairy alternative.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a suitable replacement.

• ginger-garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can provide a more robust flavor, though you may need to adjust the quantities to taste.

• garam masala - Substitute with curry powder: Curry powder can offer a similar blend of spices, though the flavor profile may vary slightly.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though they are slightly sweeter and more pungent.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds can provide a similar sweet and aromatic flavor.

• red chili powder - Substitute with paprika: Paprika can provide a similar color and a milder heat, making it a good alternative for those who prefer less spiciness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• chicken - Substitute with tofu: Tofu can absorb the marinade flavors well and is a good vegetarian alternative.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled tandoori chicken into an airtight container. If you have multiple pieces, consider layering them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the flavors intact and the meat tender.
• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the chicken has been stored.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the chicken in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through. You can also use a microwave, but the oven helps retain the original texture.
• Serve the reheated tandoori chicken with fresh naan or rice, and a side of salad to enjoy a meal that tastes just as good as freshly made.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover tandoori chicken on a baking tray lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes or until the chicken is heated through. This method helps retain the juiciness and flavor of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or butter to the pan. Place the leftover tandoori chicken in the skillet and cover it with a lid. Cook for about 5-7 minutes, turning occasionally, until the chicken is thoroughly heated. This method ensures a quick and even reheating.

• Microwave Method: Place the leftover tandoori chicken on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap the moisture. Microwave on medium power for 2-3 minutes, checking and stirring halfway through. Be cautious not to overheat, as this can dry out the chicken.

• Air Fryer Method: Preheat your air fryer to 180°C (350°F). Place the leftover tandoori chicken in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the chicken a slightly crispy exterior while keeping it moist inside.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the leftover tandoori chicken in the steamer basket and cover with a lid. Steam for about 10 minutes or until the chicken is heated through. This gentle method helps maintain the moisture and tenderness of the chicken.

• Sous Vide Method: If you have a sous vide machine, set it to 60°C (140°F). Place the leftover tandoori chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures the chicken is evenly reheated without losing its juiciness.

• Mixing bowl: Use this to combine the yogurt, lemon juice, ginger-garlic paste, and spices for the marinade.

• Measuring spoons: These are essential for accurately measuring out the spices and lemon juice.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Refrigerator: Necessary for marinating the chicken for at least 2 hours or overnight.

• Baking tray: Place the marinated chicken pieces on this for baking.

• Oven: Preheat and use this to bake the chicken at 200°c (400°f).

• Tongs: Useful for turning the chicken pieces halfway through the baking process.

• Knife: Use this to cut the chicken into pieces before marinating.

• Cutting board: A safe surface for cutting the chicken.

• Serving platter: For presenting the cooked tandoori chicken with naan or rice and a side of salad.

Prepare the marinade in advance: Mix the yogurt, lemon juice, and spices the night before to save time on the day of cooking.

Use pre-cut chicken: Buy chicken pieces that are already cut to save prep time.

Marinate in a ziplock bag: Place the chicken and marinade in a ziplock bag for easy mixing and cleanup.

Line the baking tray: Use aluminum foil or parchment paper to line the baking tray for quick cleanup.

Preheat the oven early: Start preheating the oven while you prepare the chicken to save time.