How is Tandoori Chicken Made? A Step-by-Step Guide

Tandoori chicken is a popular Indian dish made from chicken marinated in yogurt and spices then roasted in a tandoor a cylindrical clay oven. With its distinct red color and smoky flavor, tandoori chicken has become famous worldwide. But how exactly is this iconic dish made? Let’s take a closer look at the step-by-step process.

A Brief History

Tandoori chicken originated in Punjab, a region divided between India and Pakistan after partition in 1947. It was popularized in the late 1940s at the Moti Mahal restaurant in Delhi, India by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Magu. They invented the modern recipe by marinating chicken in yogurt and spices before cooking it in the intense heat of a tandoor oven.

Soon after, tandoori chicken became a regular at official banquets when it was served to India’s first Prime Minister Jawaharlal Nehru. By the 1960s, it had arrived on menus in the United States and gained worldwide fame.

Traditional Ingredients

The signature flavors and colors of tandoori chicken come from its marinade Here are the key ingredients

• Yogurt – The base of the marinade, yogurt tenderizes the chicken and allows spices to adhere.

• Spices – A blend of spices like garlic, ginger, coriander, cumin, garam masala, cayenne pepper, turmeric and more.

• Food coloring – Often red food coloring from annatto seeds or expensive saffron. This gives it the reddish-orange hue.

• Tandoor oven – The extremely high heat of the clay tandoor oven is crucial for the cooking process.

Step-by-Step Method

Here is a step-by-step overview of how authentic tandoori chicken is made:

1. Marinate the chicken – Boneless chicken pieces are marinated for hours or overnight in the yogurt and spice mixture to absorb flavors.

2. Skewer the chicken – The marinated chicken pieces are threaded onto metal skewers.

3. Cook in a tandoor – Skewered chicken is lowered into the 900°F/480°C tandoor oven and roasted by the intense charcoal or wood-fired heat.

4. Char and smoke – Chicken is cooked until tender and slightly charred. Smoke from the fire adds to the flavor.

5. Optional: Finish on grill – For added smoky char, the chicken can be finished by grilling briefly over charcoal.

6. Garnish and serve – Once done, tandoori chicken is often garnished with cilantro and served with rice, naan, onions, and chutneys.

Tandoori Chicken at Home

Recreating the authentic taste of tandoori chicken is possible in a home oven by using a similar marinade and cooking method:

• Marinate chicken pieces in yogurt, spices, and color as described above.

• Cook in a very hot 450°F/230°C oven, charring it under the broiler.

• For smoky flavor, finish on an outdoor grill or use smoked paprika in the marinade.

• Serve with naan or rice and tangy chutneys or raita.

While the charcoal-fired tandoor oven is ideal, a basic home oven or grill can produce delicious tandoori chicken with the right technique.

Common Variations

The popularity of tandoori chicken has led to many variations:

• Chicken tikka – Boneless cubes of chicken marinated and roasted.

• Chicken tikka masala – Chicken tikka in a creamy tomato gravy.

• Tandoori paneer – Cheese cubes roasted in the tandoori style.

• Tandoori fish – Fish fillets marinated and cooked like tandoori chicken.

With a long history dating back to Punjab and a signature spiced yogurt marinade, tandoori chicken has become a beloved Indian dish and international favorite. Though traditionally cooked in a blazing hot tandoor oven, the marinated chicken can be easily made at home using a regular oven or grill. Served as a starter or main with naan or rice, tandoori chicken is a treat for the senses, with its rich red color, tender meat, and smoky aroma.

Yes, tandoori chicken can be a healthy option, particularly when compared to other chicken dishes that are deep-fried or heavily sauced. It is a good source of protein and can be relatively low in fat, especially if prepared with less oil.