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My HOMESTYLE TANDOORI CHICKEN RECIPE (STEP BY STEP GUIDE) | How To Make Tandoori Chicken At Home

Byamazingfoodstv



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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Have a happy and safe cooking experience.

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48 Comments

  3. This is a seriously tasty looking recipe and in a straightforward easy to follow way. Big note though, the open window and extractor on full is very much needed and preferably use a portable butane burner and do the charcoal step outside because burning charcoal produces carbon monoxide which is extremely dangerous and its not detectable without a carbon monoxide smoke alarm as it has no taste, no smell and its not visible. Be careful.

  24. I was so inspired by that recipe, that I'm making it right now! Chicken in first marinade ay the moment! Thanks for this Bumbi! You are my big inspiration for making more indian food at home and have made many of your recipes. They are all delicious!❤

  25. I was so inspired by that recipe, that I'm making it right now! Chicken in first marinade ay the moment! Thanks for this Bumbi! You are my big inspiration for making more indian food at home and have made many of your recipes. They are all delicious!❤

  29. I only have access to induction stovetops and don't have a stove hood – I add smokey flavour by using smoked paprika instead of sweet paprika, and use black cardamom in the masala. Smoked sea salt is also a good option that's available commercially, it's just regular sea salt that has been cold-smoked so is totally natural.

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