Tandoori Chicken

Tandoori Chicken has drumsticks marinated in yogurt and a homemade tandoori masala spice mix then grilled or baked to perfection.
Tandoori Chicken

Tandoori Chicken

By Sue Lau | Palatable Pastime

Tandoori Chicken is my recipe of the day with the  blogging group From  Our  Dinner Table. We get together on Sundays to post on a variety of topics. This week  is chicken.

If you like Tandoori chicken, at least restaurant style, this recipe is for you. For years I have been using Rajah tandoori  masala spice which I love so I never bothered to crack the recipe.

Infamous Red Color

Then they took out the red color and I don’t mind the red because I don’t eat it that often. But  it meant if I wanted  it I had to add red myself, and if I went that far, I should just open the can of spice  and sort things out. Which I think  I did.

You can get all  the  spices at any Indian or Pakistani market, or online. Don’t skip  over any.

This tastes remarkably like the Indian restaurants around here. And while I do like eating out sometimes, I can keep that to getting  goat curry and cooking chicken at home. It will be fresh and hot and juicy.

You can do this  in the  oven  or on the  grill (I will always prefer charcoal grill) and you can skip the red color if you  like. But the flavor is all there.

But  this is among the best of my recipes and one  I now consider to be signature. Don’t forget  to pin it or  use the recipe box. And enjoy. I know we will.

Tandoori Chicken

From Our Dinner Table

Favorite Chicken Recipes

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Tandoori Chicken

Tandoori Chicken

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Tandoori Chicken

 

Tandoori Chicken

Sue Lau
Prep Time 30 mins
Cook Time 35 mins
Marinate 6 hrs
Course Main Dish
Cuisine Indian

Equipment

  • Charcoal grill

Ingredients
  

Chicken:

  • 5 pounds chicken drums skin removed
  • 1 cup plain thick yogurt
  • 1/2 cup water
  • 1/4 teaspoon Swad brand powdered red food coloring as desired optional; for red color

Tandoori Masala Spice (1/4 cup):

  • 1 tablespoon ground coriander
  • 1 teaspoon celery salt
  • 1 teaspoon ground fenugreek
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mango powder amchur
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground bay leaves
  • 1/8 teaspoon ground nutmeg

Serving accessories:

  • Slices onion green bell pepper, lemons

Instructions
 

  • Use paper towels to easily grip skins and pull off from chicken.
  • Marinate chicken 6 hours or overnight in the mixture of masala spice, yogurt, water and Swad coloring.
  • Drain chicken from marinade.
  • Grill over a moderate charcoal grill, offset from heat until 165F or juices run clear.
  • Alternatively, bake at 400F for about 35-40 minutes or until centers are 165F or the juices run clear. Time depending on the size of the drums so check with a probe thermometer please.
  • Griddle or bake the veggies just until charred.
  • Serve chicken with vegetables and lemon to squeeze over.

Notes

From the kitchen of palatablepastime.com
Keyword grilled chicken, masala spice, tandoori

Tandoori Chicken

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11 responses

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  6. I have maybe 5 or 6 of the spices listed – can you recommend a good existing spice mix for the Tandoori Masala Spice?

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  8. This looks so good. Absolutely loved it, I am definitely tried it out. I have been experimenting with Indian cuisine during the lockdown. Thank you for sharing this recipe.

  9. First, thanks for sharing at First Monday Favorites, and second thank you for the recipe, Tandoori Chicken is one of my faves, when I used to eat out at my favorite Indian restaurant, in the good old days. I just need some fenugreek powder, and some mango powder. And I know where to buy them.

    • Mango powder can be got around with lemon but the fenugreek is very important. I have ground cracked fenugreek and sifted it out before, but much easier having it already done. So whichever of that you can find.

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