Tandoori Chicken
The iconic Punjabi roast chicken marinated in yogurt and spices.
About this dish
Conceptualized in the Moti Mahal restaurant of Peshawar and popularized in Delhi, this is the definitive Punjabi poultry dish. It utilizes the intense, dry heat of a clay oven (tandoor) to achieve a smoky char while the yogurt marinade keeps the meat succulent. Traditionally, the vibrant red color came from Kashmiri chillies, though modern versions often use natural extracts.
Ingredients
Primary Marinade
- 800g (approx 2 large) whole chicken legs, skin removed
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
Secondary Marinade
- 150g (3/4 cup) hung curd (Greek yogurt style)
- 2 tbsp ginger-garlic paste
- 1 tbsp mustard oil (kachchi ghani)
- 1 tsp garam masala
- 1 tsp roasted cumin powder
- 1/2 tsp dried fenugreek leaves (kasuri methi), crushed
- 1/4 tsp black salt (kala namak)
Method
- 1
Prepare the Chicken
Clean the chicken legs and pat them dry with paper towels. Make 3-4 deep diagonal gashes on the flesh of each piece, reaching down to the bone. This allows the marinade to penetrate the dense muscle fibers for flavor and tenderness.
- 2
First Marination
Rub the chicken thoroughly with lemon juice, salt, and 1 tsp of red chilli powder. Ensure the mixture gets into the slits. Let this sit for at least 20 minutes at room temperature; this step cures the meat and begins the tenderization process.
- 3
Prepare the Curd
Whisk the hung curd in a large bowl until smooth. It is critical that the curd is thick (strained of whey) so it clings to the chicken. If the marinade is watery, it will drip off during cooking and result in a dry bird.
- 4
Mix the Spices
Add ginger-garlic paste, mustard oil, and all the secondary spices to the curd. The mustard oil provides a pungent kick and helps the spices stick. Mix until the marinade is a uniform deep orange or red color.
- 5
Second Marination
Coat the chicken pieces generously with the spiced yogurt mixture. Use your hands to massage the marinade into every crevice. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the enzymes in the yogurt to break down the proteins.
- 6
Preheat the Oven
If using a domestic oven, preheat to the highest setting (usually 240-250°C/475°F). If using a grill, prepare high direct heat. Place a drip tray at the bottom to catch fat and prevent smoke alarms from triggering.
- 7
Initial Roasting
Place the chicken on a wire rack in the top third of the oven. Roast for 15-18 minutes. The high heat should start to dry the surface and create small charred spots (leopard spotting) while the interior remains raw.
- 8
Basting for Moisture
Remove the chicken and generously brush with melted butter or ghee. This 'bast' creates the signature glossy finish and adds a layer of fat that prevents the chicken from drying out during the final high-heat blast.
- 9
The Final Char
Return the chicken to the oven or under the broiler for 5-7 minutes. Watch closely for the edges to turn black and crispy. The internal temperature should reach 75°C (165°F) at the thickest part near the bone.
- 10
Resting Period
Remove the chicken and let it rest for 5 minutes before serving. This allows the juices to redistribute. Sprinkle with extra chaat masala and a final squeeze of lemon juice for that quintessential zing.
Notes & variations
- If you don't have mustard oil, use any neutral oil with 1/2 tsp of mustard powder.
- Kashmiri chillies are essential for color without extreme heat; do not substitute with standard cayenne.
- Leftovers can be shredded and used for Butter Chicken gravy the next day.
- Use a piece of charcoal and a drop of ghee (dhungar method) to infuse smoke if using an electric oven.
Serve with
Mint-coriander chutney, sliced red onions (lachha pyaz), and butter naan.
Cook's note
Pat the chicken bone-dry before the first marinade to ensure the juices don't dilute the spices.