How to Make Chicken Tandoori at Home - Restaurant Style

 Tandoori chicken is a popular dish with origins in the Indian subcontinent, specifically Punjab. It dates back to the Mughal era but became widely known in the 1940s when Kundan Lal Gujral, the founder of Moti Mahal restaurant in Peshawar (now in Pakistan ), perfected the technique of cooking marinated chicken in the tandoor (clay oven ). In Pakistan, tandoori chicken has become a staple in street food, BBQ culture, and home cooking, with a distinct spice blend and smoky flavor. It is typically served with naan, raita, and salad. 

Ingredients:

• 1 whole chicken (cut into 4-8 pieces ) or 1 kg bone-in chicken
• 1 cup yogurt (thick, full-fat)
• 2 tablespoon lemon juice
• 2 tablespoon ginger-garlic paste
• 2 tablespoon oil or melted butter
• 1 tablespoon red chili powder (adjust to taste )
• 1 tablespoon Kashmiri red chili powder (for color )
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon black pepper powder
• 1 tablespoon salt (or to taste )
• 1 tablespoon kasuri methi (dried fenugreek leaves ) (optional)
• 1 tablespoon chaat masala (optional, for extra tanginess )
• few drops of red/orange food coloring (optional, for restaurant-style color )

For Cooking and Garnishing:

• Butter and ghee for basting
• Fresh coriander leaves, chopped
• Lemon wedges
• Onion rings 

Instructions:

Step 1: Prepare the Chicken

1. Wash the chicken and let it dry. Make deep cuts/slits on the pieces to help absorb the marinade.

Step 2: Prepare the Marinade

1. In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, oil, and all the spices. Mix well.
2. Add food coloring (if using ) and whisk everything into a smooth paste.
3. Rub the marinade generously over the chicken, ensuring it goes deep into the slits.
4. Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor.

Step 3: Cooking the Chicken

Option 1: Tandoor (Traditional Method )

Preheat a tandoor (clay oven ) and cook the chicken for 15-20 minutes, turning occasionally and basting with butter.

Option 2: Oven Method

Preheat the oven to 220 degrees C. Place the chicken on a baking tray lined with foil . Bake for 20-30 minutes, turning halfway, and baste with butter. For a charred effect, broil/grill for 5 minutes at the end.

Option 3: Stovetop/BBQ Grill Method 

Heat a grill pan or BBQ grill over medium-high heat. Cook the chicken for 8-10 minutes per side, basting with butter until fully cooked and slightly charred.

Step 4: Serve & Enjoy

1. Once done, sprinkle chaat masala and garnish with coriander, onion rings, and lemon wedges.
2. Serve hot with naan, paratha, or rice along with mint raita and chutney.
   
   
   

Tips for the Best Tandoori Chicken:

1. Marination Time: The longer, the better. Overnight marination enhances the flavor.
2. Cooking technique: For an authentic smoky flavor, use a charcoal grill or tandoor.
3. Dhungar Method (Smoky Flavor) ): Place a hot charcoal piece in a small bowl inside the marinated chicken bowl. Drizzle some oil over it and cover for 5-10 minutes before cooking.
   

This Pakistani-style Tandoori Chicken is juicy, flavorful, and perfect for any BBQ night!