Tandoori Chicken with Homemade Tandoori Masala Powder
Tandoori Chicken is a kabab dish, where it is marinated first with lemon juice and salt in order to tenderize it for quick cooking and then marinated again with a blend of yogurt and spices to enhance the flavors. It is then baked in a traditional tandoor.
Servings 4
Ingredients
- 1 kilogram chicken 4-5 thigh pieces
- 3 tablespoon tandoori masala powder homemade
- 2 tablespoon yogurt
- 2 tablespoon ginger & garlic paste
- 1 tablespoon mustard oil
- 1 tablespoon lime juice half lemon juice
- 1 teaspoon salt
Homemade Tandoori Masala Powder:
- 20 dry red chilies long
- 3 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 teaspoon fenugreek seeds methi seeds
- 3 pieces cinnamon 1 inch each
- 7 green cardamom
- 7 cloves
- 2 black cardamom
- 1 tablespoon kasoori methi dry fenugreek leaves
- 1 teaspoon black salt
Instructions
For Tandoori Masala Powder
- Heat a pan and dry roast the first nine ingredients from the above list.
- Transfer the roasted spices to a grinding jar. Add kasoori methi and black salt and grind to a smooth fine powder.
- Pass the powder through a sieving mesh to get a fine and smooth powder.
- Store the powder in an air-tight container.
For Tandoori Chicken
- Wash the chicken pieces and pat dry with a kitchen towel so that there is no extra moisture.
- Marinate with salt and lime juice for 1 hour.
- Then add ginger & garlic paste, yogurt, tandoori masala powder, and mustard oil to the chicken pieces. Mix well and marinate again for at least 3 hours. (You can also marinate overnight in a refrigerator)
- Pre-heat oven to 250 degrees C. Place the marinated chicken pieces on a baking tray and place the tray in the oven close to the top flame.
- Bake for 20 to 25 minutes. After 20 minutes of baking, remove the tray and brush the chicken pieces with ghee or butter. Again bake for 5 minutes.
- Serve hot with mint chutney.
Video
Notes
Use 3 tablespoons of tandoori masala powder for 1-kilogram of chicken.