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Chef Solanki Roy’s Tandoori Chicken Recipe

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Chef Solanki Roy shares a recipe for Tandoori Chicken, a savory chicken dish typically baked in a Tandoor, or Indian clay oven heated with charcoal. Each region and household in India will have their own secret blend of spices and Chef Solanki generously shares one of her family’s favorite mixes. Our tip: make a big batch of the dry spice mix in Chef Solanki’s recipe to use on a variety of different applications from chef’s Tandoor chicken to roasted vegetables.

Barbeque reminds me of Tandoor (Tandoor is an Indian clay oven, where charcoal is used). I am sharing a recipe of Tandoori chicken which is perfect for summer barbeque. Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified to use at our home with ease. And don’t worry, we won’t need a Tandoor (Indian Clay Oven); it cooks very well in our regular ovens.

Tandoori Chicken

by Chef Solanki Roy

Serves 4

Ingredients

  • 800 grams chicken (preferably skinless, bone-in pieces)

  • 150 grams plain yogurt (preferably Greek yogurt)

  • 1 tablespoon lemon juice

  • 2 tablespoons tandoori masala powder

  • 1 tablespoon ginger garlic paste

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala powder

  • 1/4 teaspoon black pepper

  • Salt to taste

  • 2 tablespoons vegetable oil

  • Fresh coriander leaves (cilantro) and lemon wedges for garnish

Procedure

  • Marinating the Chicken

    • Wash and pat dry the chicken pieces.

    • In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.

    • Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.

  • Cooking the Chicken

    • Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.

    • Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.

  • Baking or Grilling the Chicken

    • We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.

    • Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.

  • Serving

    • Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.

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