In-Tandoor Recipe: Perfect Tandoori Chicken & Chicken Tikka

Ingredients

Spices

¼ Cup Mustard Oil

1 Tablespoon Ground Cumin

1 Tablespoon Ground Coriander

1 Tablespoon Chili Powder – more or less based on spice level

½ Tablespoon Turmeric

2 Tablespoons Salt

2 Teaspoons Cinnamon powder

1 Tablespoon Garam Masala* Grind black peppercorns, cumin, green cardamom, and mustard seed to powder.

3 Tablespoons Cashew Powder

 

Dry

2 Tablespoons Chickpea Flour

2 Tablespoons Dry Fenugreek Leaves

 

Pastes/Liquids

1 Tablespoon Onion Paste

1 Tablespoon Ginger Paste

2 Tablespoons Garlic Paste

1 Tablespoon Green Chili Paste

1 Lemon Juice

1 Cup Yogurt

½ Cup Sour Cream

 

3 Pounds Boneless Chicken Thighs

10 Count Legs Bone-In

Instructions

Prepare Meat

Apply onion/ginger/garlic/green chili paste, and lemon to chicken

Use knife to cut lines throughout pieces

Poke with fork

 

Marinade

Add oil to bowl

Add spices to oil and mix well

Add sour cream and yogurt

Add chickpea flour and dry fenugreek to mixture

Whisk together well

 

Mix

Place chicken in tray or in bowl

Pour marinade over chicken

Massage marinade well into chicken

Seal shut with saran wrap

Let sit/refrigerate for 12-24 hours

 

Cook

Tandoor

About 1 hour before cooking, start up tandoor with charcoal (or gas)

Get temperature up to between 800° – 900° F (Point IR Gun at middle of clay)

 

Thighs

Place similar size thighs together on same skewer

Place in tandoor and cook for about 10 minutes

 

Legs

Place 3 legs together on same skewer with bone pointing down

Place in tandoor and cook for about 10 minutes

 

Serve

Add strings of red onion, garnish options on plate

De-skewer chicken onto plate

Add fresh lemon juice to taste

Let sit for 2 minutes

Enjoy!