Tandoori is a dish of grilled chicken marinated in yogurt, generously seasoned with a mix of hot chili, garlic, ginger, and onion (Getty).
How about trying to make Tandoori chicken, one of the most famous and delicious Eastern dishes, which has gained widespread popularity worldwide, to be the star of your Ramadan table, whether for family or guests?
اضافة اعلان
This dish is distinguished by its unique preparation method, where the chicken is marinated in a rich mixture of yogurt and aromatic spices, then cooked at a high temperature in the oven or on charcoal. Traditionally, it is cooked in cylindrical clay ovens, which give it a tender interior and a delicious crispy exterior, preserving its rich flavor and natural juiciness.
To add a healthy and delicious touch, you can serve it as a complete meal with refreshing mint yogurt, which balances the spice flavors beautifully, along with regular or saffron-flavored Basmati rice, a variety of fresh vegetables, or flatbread brushed with garlic butter and a delicious green salad.
Tandoori Chicken
According to the Encyclopedia Britannica, tandoori is a dish of grilled chicken marinated in yogurt, generously seasoned with a mix of hot chili, garlic, ginger, onion, and "garam masala" (a blend of ground Indian spices), in addition to red chili powder or Kashmiri chili powder (which gives the chicken its distinctive red color), and sometimes turmeric and sweet pepper.
The dish is named after the cylindrical clay oven (tandoor) in which it is cooked. It originated from a restaurant opened in Delhi in 1947, and has become one of the pillars of Indian cuisine and a globally recognized symbol, spreading to South Asia, the Middle East, and around the world.
The thick marinade based on yogurt or buttermilk is "essential" for preparing Tandoori chicken (Pixabay).
5 Tips from the World's Most Famous Tandoori Chefs
The website Tasting Table, followed by over 18 million food enthusiasts and cooks monthly, has chosen Indian chef Varun Inamdar to share some golden tips for discovering the secrets to creating a "home-made Tandoori chicken dish that is gently marinated, balanced, and tender with enough yogurt, cooked to perfection," just like in renowned Indian restaurants.
Inamdar is the owner of a global chain of Tandoori restaurants in Kashmir, Shanghai, and Singapore; the top chef in Mumbai; and a favorite chef of many world celebrities, including former U.S. President Barack Obama.
1. Soaking the Chicken in Yogurt or Greek Yogurt
Inamdar believes this simple method leads to excellent results. Unlike the sharp acidity caused by marinating with lemon or vinegar, yogurt has a lower acidity level, which imparts a mild tenderness to the chicken, making it melt in the mouth. It also helps preserve the moisture of the protein and adds flavor throughout the cooking process.
Inamdar emphasizes that the thick marinade based on yogurt or buttermilk is "essential" to avoid making the chicken's marinade watery.
2. Make Deep Cuts in the Chicken and Marinate Twice
Inamdar recommends making deep cuts in the chicken, which helps the spices penetrate the meat rather than stay on the surface. This is an effective technique for enhancing flavor. After making the cuts, marinate the chicken first with a mixture of salt, red chili powder, and vinegar, and let it sit for about half an hour. Then, add the second marinade with yogurt or buttermilk and the remaining ingredients.
For a rich flavor and delicious Tandoori chicken, it's best to leave it in the marinade for at least 30 minutes, or preferably overnight, to ensure the flavors fully absorb.
3. Balance the Spices
Inamdar stresses the importance of balancing the flavors between the mix of Kashmiri chili, hot garam masala, and salt, along with other spices like cumin, coriander, and black pepper. He warns against overusing spices, as it can make the Tandoori chicken taste harsh and difficult to enjoy. Likewise, he cautions against too little seasoning, which can result in a bland dish, or one where some spices overpower the others.
4. High Cooking Temperature is Key
Inamdar warns that low cooking temperatures should be avoided when making Tandoori chicken. He recommends cooking it at a high temperature of 250°C or more (about 480°F) "to achieve that signature crispy char with a bright red color."
Make sure to preheat the oven or grill for 15 to 20 minutes to ensure the proper high temperature from the start.
5. Butter the Chicken Before Serving
Inamdar adds the finishing touch to his golden recipe by advising to butter the chicken before serving. This creates an extra layer of richness. He suggests adding garlic to the melted butter to enhance the creamy flavor. The butter helps protect the surface of the Tandoori chicken from drying out, keeping the juiciness intact and making the chicken tender and flavorful.
Tandoori Chicken Recipe
Ingredients:
About 4 whole or boneless, skinless chicken thighs (depending on preference).
6-8 cloves garlic, coarsely chopped.
¼ cup coarsely chopped ginger.
2 teaspoons oil.
½ cup full-fat Greek yogurt.
¼ cup lemon juice.
2 teaspoons salt.
1 teaspoon garam masala.
1 teaspoon ground coriander.
1 teaspoon ground cumin.
1 teaspoon ground turmeric.
1 teaspoon ground cardamom.
Instructions:
Marinate the Chicken: Blend the chopped garlic and ginger in a blender until it forms a relatively smooth paste. Heat the oil in a small pan over medium heat and cook the garlic-ginger paste, stirring constantly, for 3-5 minutes until fragrant and soft.
Add the Other Ingredients: Transfer the garlic-ginger mixture to a large bowl, and add the yogurt, lemon juice, salt, garam masala, coriander, cumin, turmeric, and cardamom.
Massage the Marinade into the Chicken: Add the chicken pieces and use your hands to massage the marinade into the meat, ensuring every piece is well coated. Cover and refrigerate for 3-4 hours, or preferably overnight.
Cook the Chicken: Preheat the oven for grilling, and transfer the chicken to a baking tray lined with foil, discarding any remaining marinade. Roast the chicken until fully cooked and slightly charred, about 8-10 minutes.
Final Touch: Before serving, brush the chicken with melted butter mixed with garlic.
Air Fryer Method:
After marinating the chicken, spray the air fryer basket with cooking spray and place the chicken in a single layer in the basket. Set the temperature to 250°C (480°F) and cook for 25 minutes, flipping the chicken halfway through.
Serving:
Serve the Tandoori chicken with Basmati rice or garlic butter flatbread, and complete the meal with a fresh green salad and mint yogurt to balance the flavors.
Tip:
Make sure to enjoy this exquisite dish, as each step in preparing Tandoori chicken adds a creative touch and richness in flavor.
