Step-by-step instructions
- Start by making deep cuts on the chicken pieces. This helps the marinade get inside for maximum flavor.
- In a bowl, mix together the yogurt, lemon juice, ginger-garlic paste, spices, salt, and mustard oil to form a thick marinade.
- Coat the chicken pieces thoroughly with this marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for the best taste.
- Heat a heavy pan or skillet over medium heat and add butter or oil.
- Carefully place the marinated chicken in the pan. Cover and cook on low to medium heat for about 10–12 minutes.
- Flip the chicken over, cover again, and cook for another 10 minutes or until the chicken is cooked through.
- Remove the lid, increase the heat slightly, and pan-roast the chicken until it is nicely charred on all sides.
- For an optional smoky flavor, place a hot charcoal piece in a small bowl inside the pan, drizzle it with ghee, cover for 2 minutes.
- Serve hot, accompanied by lemon wedges and onion rings for an extra zing.
Best ways to enjoy it
Serving Tandoori Chicken can be as fun as making it! For a vibrant plate, garnish with fresh cilantro, and serve alongside fluffy naan or basmati rice. Pair it with a crisp cucumber salad or tangy mint chutney for balancing flavors. The combination of lemon wedges and onion rings adds that perfect crunch and acidity to brighten the dish.
Storage and reheating tips
If you find yourself with leftovers, don’t worry! Tandoori Chicken can be stored in the refrigerator in an airtight container for up to 3 days. Simply reheat on the stovetop on low heat to maintain moisture, or pop it in the microwave for a quick meal. For longer storage, you can freeze it in portioned containers for up to 2 months; just remember to defrost thoroughly before reheating.
Helpful cooking tips
- For the most flavorful chicken, try to marinate it overnight. The longer it sits in the marinade, the more infused with spices it becomes.
- If you can, use a heavy-bottomed pan that can retain heat evenly. This ensures your chicken cooks through and gets that delicious char.
- If you’re short on time, chicken thighs or leg quarters are great alternatives to whole chicken, as they require less cooking time.
Creative twists
Feel free to play around with flavors! You can add a touch of honey for sweetness or exchange the spices for a curry blend if you’re feeling adventurous. For a vegetarian option, consider replacing chicken with paneer or marinated aubergine. The fundamentals remain the same, so you can indulge in a delicious tandoori-inspired dish no matter your dietary preference!
FAQs
What is the best way to check if the chicken is fully cooked?
Using a meat thermometer, the internal temperature should reach at least 165°F (75°C) to ensure it’s safe to eat. Alternatively, the juices should run clear when pierced.
How long can I marinate the chicken?
While a minimum of 4 hours is recommended, overnight is best to maximize flavor. Just ensure it stays in the refrigerator during this time for food safety.
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken pieces will cook faster—just keep an eye on them to prevent drying out.
Enjoy this homemade Tandoori Chicken on Gas and share the warmth of authentic flavors with your loved ones!
