How To Make Tandoori Chicken At Home – Tandoori Chicken Recipe
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Ingredients For Making Tandoori Chicken – Serves 3 to 6
* 1.4 kg / 3.08 lb chicken leg quarters (skinless). You can also cut up a whole chicken and use it. I sometimes use only drumsticks or chicken thighs. You can also use chicken breast.
* 40gm /1.4 oz / 2 heaped finely grated ginger
* 20 gm / 0.7 oz / 1 heaped finely grated ginger
* 1 cup / 282 gm plain unflavored yogurt. Use little less than a cup if using thick Greek yogurt. Please taste the yogurt before using. It shouldn’t be very sour.
First marination –
* 1 tbsp grated ginger
* 1/2 tbsp finely grated garlic
* 1/2 tsp Kashmiri red chilli powder
* 1/2 tsp salt
* 1 & 1/2 tablespoons vinegar or lemon juice
* 4 tablespoon melted butter + 1 tsp sweet paprika for basting
Second marination –
* thick yogurt
* 3 to 4 tablespoons oil
* 1/4th tsp turmeric powder
* 2 tablespoons kashmiri chilli powder. Though Kashmiri chilli powder is mild but it can still be overwhelming for some people. Please use way less than the stated proportion to start with if you are new to using this chilli powder or do not like too much of chilli heat. Increase the proportion of sweet paprika in that case
* 2 tbsp sweet paprika (optional) or a pinch of red food color (totally optional)
* 2 teaspoon ground coriander (dhania powder)
* 1 heaped teaspoon chaat masala or a teaspoon of cumin powder
* 1 teaspoon Shahi Garam Masala
How To Make Shahi Garam Masala –
* 1/2 teaspoon kasoori methi (dried fenugreek leaves)
* 1 heaped teaspoon salt
* 1/2 to 1 teaspoon sugar
* 1/4 th teaspoon ground black pepper (forgot to mention in the video)
* 2 teaspoons gram flour (besan) – optional
Serve this with green chutney –
Or
Steamed rice with a simple raita –
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** I use the automatic translator tool for translation in different languages, so there may be inaccuracies

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