Tandoori Chicken Recipe | Restaurant Style Grilled Chicken in Oven

Tandoori Chicken is a starter or appetizer made using spice and yogurt based marination. It is usually cooked in a cylindrical clay pot tandoor oven. But here we bake them in convection oven.

Grilled Tandoori Chicken

Recipe Cuisine: Indian | Recipe Category: Starter

Prep Time: 30 mins | Cooking Time: 45 mins | Serves:3

Ingredients:

Chicken - 500 gm

Oil / Butter - 1 tblspn

For 1st marination:

Chilli powder - 1 tblpsn

Lemon juice - 2 tblspn

Salt - to taste

For 2nd marination:

Ginger garlic paste - 1 tblspn

Chilli powder - 1 tblspn

Coriander powder - 1 tblspn

Cumin powder - 1/2 tsp

Pepper powder - 1/2 tsp

Garam masala - 1/2 tsp

Tandoori masala - 1/2 tsp, optional

Turmeric - 1/2 tsp

Thick Curd - 1/4 cup

Food color - a pinch, optional

Method:

Clean the chicken and cut long slits over it. Make paste with chilli powder, salt and lime juice and apply all over the chicken. Rub well on the deep cuts and keep aside for 30 minutes.

Meanwhile, hang the curd in a muslin cloth for 20 mins.

Now for the second marination, make paste with chilli powder, coriander powder, cumin powder, garam masala, tandoori masala, turmeric, salt, food color and hung curd.

Apply this paste on the marinated chicken and gently apply on the slits. Refrigerate it for 2 hours.

Preheat the oven to 230 C for 15 mins and bake for 25 to 35 mins at 160 C or till the chicken becomes tender. Line the baking pan with aluminum foil and place over it. Apply some oil or butter over the chicken. Flip to the other side for  every 10 minutes while baking.

Finally, grill the chicken for 5 to 10 minutes.

Serve hot with mint curd chutney.

Pictorial:

Keep all your ingredients for 1st marination ready

Clean the chicken and cut long slits over it.

Make paste with chilli powder, salt and lime juice

and apply all over the chicken.

Rub well on the deep cuts and keep aside for 30 minutes.

Meanwhile, hang the curd in a muslin cloth for 20 mins.

Keep ready the ingredients for second marination

Now for the second marination, make paste with chilli powder, coriander powder, cumin powder, garam masala, tandoori masala, turmeric, salt, food color and hung curd.

Apply this paste on the marinated chicken

Gently apply on the slits. Refrigerate it for 2 hours.

Line the baking pan with aluminum foil and place the chicken over it

Preheat the oven to 230 C for 15 mins and bake for 25 to 35 mins at 160 C or till the chicken becomes tender. Apply oil or butter over the chicken. Flip to the other side for every 10 minutes while baking.

Finally, grill the chicken for 5 to 10 minutes

Serve with mint curd chutney!