Bright red, smoky, and aromatic, tandoori chicken isn’t just a treat for your taste buds but also a fascinating journey through culinary history. While today we associate it mainly with India, the truth about its origins is more complex. The tandoor, a clay oven used to traditionally prepare this dish, was born in Central Asia. In regions of modern-day Armenia, Azerbaijan, and Georgia, cooking in clay vessels was common long before the technique reached India. The word “tandoor” comes from “tinūru” (tin – mud, nuro – fire). Interestingly, Armenia can claim credit for inventing the underground tandoor – the first construction of this type!
The Mughals, as part of Central Asia, brought the tandoor tradition to India. Emperor Jahangir, known for his appreciation of dishes from this oven, became famous for inventing the first portable tandoor. This happened during his frequent travels from Delhi to Kashmir when he wanted to enjoy his favorite dishes on the road. Over time, portable tandoors became so popular that armies took them to battlefields to provide soldiers with fresh bread.
Interestingly, tandoori chicken isn’t as old a dish as one might think. The real boom for this dish came during the British presence in India, when the practice of eating poultry was introduced by the colonizers. After the partition of India in 1947, many chefs moved to Great Britain, where tandoori chicken quickly gained cult status, conquering European palates and beginning its worldwide career.
Tandoori Chicken
Tandoori chicken is a dish that wins hearts with its intense, deep flavor and unique smoky-spiced notes. What makes it special is the two-stage marinade – first, a simple one with salt, ginger, garlic, and lemon juice that prepares the meat, followed by a rich mixture of yogurt, spices, and mustard oil that gives it the characteristic flavor and color.
Since most of us don't have access to a traditional tandoor oven, a grill proves to be an excellent substitute. While the original tandoor reaches very high temperatures and provides a smoky aroma, our home grill can successfully mimic these conditions. The meat develops characteristic dark streaks and soaks up the smoky aroma while maintaining its juiciness. The result is surprisingly close to the original - each bite is an explosion of flavors – spicy from chili, aromatic from cumin and cardamom, with a subtle tanginess from yogurt, citrus notes from lime, and a smoky aftertaste.
This dish is perfect for summer gatherings with friends, family barbecues, or special occasions outdoors. You can serve it as the main attraction with naan bread, basmati rice, and fresh green chutney, or as an elaborate appetizer. It's versatile enough to work well during both informal meetings and more sophisticated events.
Ingredients
First marinade
Second marinade
Instructions
First marinade
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Take the chicken cut in half and make shallow cuts on the breast (about 0.5 cm deep) and deeper cuts on the legs.
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In a small bowl, mix the ginger-garlic paste and lime juice. Add salt to taste and mix thoroughly until a uniform marinade forms.
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Rub the chicken with the prepared mixture, ensuring the marinade gets into the cuts. Massage the meat for a few minutes to distribute the marinade well.
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Cover and refrigerate for at least 1 hour (you can leave it for up to 12 hours in the refrigerator).
Second marinade
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In a large bowl, mix the mustard oil, Deggi (red chili powder), crushed black cumin, cardamom powder, a pinch of cinnamon, pepper, and coriander. Stir for about a minute to allow the spices to release their aromas.
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Add the hung curd and soft cheese, mixing thoroughly until you achieve a smooth, uniform consistency without lumps.
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Add lime juice, salt to taste, and roasted gram flour, then mix all ingredients again until a smooth marinade with the consistency of thick cream forms.
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Remove the chicken from the refrigerator, gently pat dry with paper towels (without completely removing the first marinade) and thoroughly cover with the second marinade, rubbing it into the cuts and ensuring the entire chicken is evenly covered.
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Place the marinated chicken back in the refrigerator for 2-3 hours (or even overnight) to allow the flavors to penetrate. Remove from the refrigerator about 30 minutes before grilling so the chicken can reach a temperature closer to room temperature - this will ensure more even cooking.
Grilling on a two-zone BBQ
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Heat the BBQ grill, preparing two heating zones - one with high temperature (place hot coals only on one side of the grill) and another without coals (the empty side of the grill, where the meat will be grilled).
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Place the chicken first on the empty side of the grill (without coals) and close the lid, grilling for about 40-45 minutes. This will allow the meat to cook thoroughly through indirect heat and will give it a smoky aroma similar to traditional tandoor.
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When the meat is almost done, move the chicken to the direct heat side for the final 3-4 minutes on each side to get characteristic charring and an intense grill aroma. This sequence ensures that the marinade doesn't burn prematurely, and the chicken retains more flavors and juices.
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Check if the meat is properly grilled - the internal temperature should be 75°C, and the juice flowing out should be clear.
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After grilling, loosely wrap the chicken in aluminum foil and let it rest for 5-10 minutes before serving.
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Serve with green chutney and raita, garnished with lime wedges and chopped coriander.
Nutrition Facts
Servings 4
Serving Size 250g
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Sodium 650mg28%
- Total Carbohydrate 8g3%
- Sugars 3g
- Protein 40g80%
* Disclaimer: The provided nutritional values are estimates only. Actual calorie and nutrient content can vary significantly depending on the specific products used, exact quantities, and preparation method. Always consult with a healthcare provider for personalized dietary advice.
Notes
- Don't add too much salt to the first marinade, as it can absorb all the water from the chicken, making the meat dry and rubbery.
- For safety reasons, always marinate chicken in the refrigerator; never leave raw meat for longer than 2 hours at room temperature.
- If you don't have mustard oil, you can substitute it with canola oil, though the aroma won't be as intense.
- To prepare hung curd (drained yogurt): line a strainer with cheesecloth or a clean kitchen towel, pour natural yogurt on it, and place it over a bowl. Leave it in the refrigerator for 4-6 hours to drain the whey. The yogurt will become thick and creamy, perfect for marinades.
- Avoid using artificial colorings - good quality Deggi (red chili powder) will give the dish a beautiful red color.
- Remember the correct grilling sequence: first slow cooking on the side without coals, then finishing over direct heat. This technique prevents the marinade from burning and ensures the chicken retains its rich flavor and juiciness.
- You can add fruit wood chips (like apple) to your BBQ for additional aroma and flavor, which will bring your dish even closer to traditional tandoori chicken.
