Tandoori Chicken (Smoky Restaurant Style)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Ginger Garlic Paste: 1 tablespoon ginger garlic paste ((or ¾ tbsp each, grated))
- Black Pepper: ¼ teaspoon black pepper crushed ((powder))
- Turmeric: ¼ teaspoon turmeric ((haldi, optional))
- Coriander Leaves: 1 tablespoon chopped coriander leaves (to garnish)
Greek yogurt also known as hung curd is the key ingredient used in the marinade. It is nothing but curd that has been strained of all the whey/liquid. If you do not have Greek yogurt, please check this link to make hung curd. To a mixing bowl, add the following ingredients: ½ cup Greek yogurt (hung curd) 1 tablespoon ginger garlic paste (or use ¾ tbsp each grated) 1 teaspoon garam masala (more if you prefer) 1 to 2 teaspoon Kashmiri red chili powder (or use paprika or a smoked hot chili powder, use 1 tsp for low heat and 2 tsps for high heat) ¼ teaspoon black pepper crushed (powder) 1½ teaspoon coriander powder (daniya powder) ½ teaspoon cumin powder ½ teaspoon sea salt (or use ¼ teaspoon each sea salt & black salt/ kala namak) ¼ teaspoon turmeric (haldi) 1½ teaspoon kasuri methi (dried fenugreek leaves)
References
This step uses
- ½ cup Greek yogurt ((hung curd))
- 1 tablespoon ginger garlic paste ((or ¾ tbsp each, grated))
- 1 teaspoon garam masala ((more if you prefer))
- 1 to 2 teaspoon Kashmiri red chili powder ((or paprika, adjust to heat preference))
- ¼ teaspoon black pepper crushed ((powder))
- 1½ teaspoon coriander powder ((daniya powder))
- ½ teaspoon cumin powder ((jeera powder))
- ½ teaspoon sea salt ((+ more to adjust or use ¼ tsp each sea salt & black salt / kala namak))
- ¼ teaspoon turmeric ((haldi, optional))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 1 tablespoon chopped coriander leaves (to garnish)
- 1 teaspoon Kashmiri red chili powder
Full ingredient reference
- ¾ kg (1.5 lbs.) chicken (skinless thighs or legs)
- ½ cup Greek yogurt ((hung curd))
- 1 tablespoon ginger garlic paste ((or ¾ tbsp each, grated))
- 1 teaspoon garam masala ((more if you prefer))
- 1 to 2 teaspoon Kashmiri red chili powder ((or paprika, adjust to heat preference))
- ¼ teaspoon black pepper crushed ((powder))
- 1½ teaspoon coriander powder ((daniya powder))
- ½ teaspoon cumin powder ((jeera powder))
- ½ teaspoon sea salt ((+ more to adjust or use ¼ tsp each sea salt & black salt / kala namak))
- ¼ teaspoon turmeric ((haldi, optional))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 1 tablespoon lemon juice ((or 1 teaspoon amchur/ dried mango powder or use ½ teaspoon chaat masala))
- 1½ tablespoon oil ((any or neutral oils like avocado/grapeseed/ refined coconut or use mustard oil))
- 1 tablespoon chopped coriander leaves (to garnish)
- 1 teaspoon Kashmiri red chili powder
- 1 to 2 tablespoon oil ((any or neutral oil or use mustard oil))