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Tandoori Chicken

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Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

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Tandoori Chicken
Course Appetizer
Cuisine punjabi
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
servings
Ingredients
For Marination
Course Appetizer
Cuisine punjabi
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
servings
Ingredients
For Marination
Instructions
  1. Score the chicken thigh on both sides.
  2. Apply the ingredients for marination so that each piece is well coated.
  3. Refrigerate preferably for 8 hours.
  4. Heat a grill pan.
  5. Apply a light coat of oil.
  6. Place the chicken thighs and cook on high heat.
  7. When the bottom portion turns slightly brown, flip the pieces.
  8. When they start to brown, reduce the heat to low, cover and cook till it turns a shade darker.
  9. Flip and continue till the chicken is done.
  10. You can check the doneness by inserting a knife to the thickest part of the chicken.
  11. If the juices run clear, the chicken is done.
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