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One of the most recognizable Indian food items is Tandoori chicken. It is a show-stopper at any event because of its soft meat, smoky aroma, and vivid crimson color. Although tandoori chicken is typically prepared in a tandoor, a type of clay oven, cooking it on the grill is an excellent method to mimic those real flavors. Do you want to learn how to do it at home? Let's break down the steps to make the perfect tandoori chicken on the barbecue.
Selecting the Proper Chicken
Start with chunks of skinless, fresh chicken. Because they stay juicy when grilling, bone-in chicken drumsticks and thighs perform best.
The Secret Is in the Marinade
The marinade is essential to making the ideal tandoori chicken. You'll need the following for a classic Indian marinade:
Curd, or yogurt, serves as a tenderizer.
Ginger-Garlic Paste: To add flavor depth.
Red chilli powder: Adjust to your desired level of heat.
Turmeric: Contributes a golden tint.
Garam Masala: Gives the food a warming touch.
Lemon Juice: To add some tartness.
Mustard Oil: Boosts genuineness.
Combine these ingredients to make a smooth paste, then generously cover the chicken pieces and marinate them for 4–6 hours (or an entire night for optimal results).
Prepping the Grill
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Charcoal Grill: Light the charcoal and wait until it turns white-hot. This ensures even heat distribution.
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Gas Grill: Preheat to medium-high. Keep one burner on low for indirect cooking.
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Electric Grill: Heat to 200°C for optimal results.
Brush the grates with oil to prevent sticking.
Cooking the Chicken
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Remove the marinated chicken from the fridge 30 minutes before grilling to bring it to room temperature.
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Place the chicken pieces on the grill. Start with direct heat to sear and lock in the juices, then move to indirect heat to cook through.
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Flip occasionally and baste with leftover marinade or oil for added flavor.
Cooking Time:
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Drumsticks/Thighs: 20-25 minutes
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Boneless Pieces: 12-15 minutes
Check the interior temperature with a meat thermometer. reaches 75°C (165°F).
Pro Tips for Making Restaurant-Style Tandoori Chicken at Home
Although the aforementioned recipe provides an excellent starting point, a few professional pointers can elevate your barbecued tandoori chicken to a whole new level. When it comes to consistently getting juicy outcomes and real flavors, these small things make all the difference.
1. Employ Two Marination Stages
Expert cooks frequently use a two-step marinating method. Apply salt, the juice of one lemon, and chilli powder to the chicken in the first step. This promotes flavor absorption and tenderizes the meat. Proceed to the subsequent marinade with yogurt, mustard oil, and spices after 20 to 30 minutes. Deeper spice penetration and evenly distributed seasonings throughout the meat are guaranteed by this stacking.
2. Don't Skip the Mustard Oil
Many home cooks overlook mustard oil, but it's a game-changer for tandoori chicken. It gives the dish its authentic earthy aroma and helps the spices stick. If you find mustard oil too strong, you can heat it until it starts smoking lightly, then cool it before adding to the marinade—this mellows out its pungency while preserving the flavor.
3. Add Kashmiri Red Chili Powder for Color
One of the hallmarks of tandoori chicken is its vibrant red hue. Instead of artificial food coloring, opt for Kashmiri red chilli powder. It delivers a beautiful crimson shade while being milder than regular chilli powders, so your chicken looks stunning without being overwhelmingly spicy.
4. Let the Chicken Rest After Grilling
Resting meat after grilling is crucial, and tandoori chicken is no exception. Allowing it to sit for 5–7 minutes lets the juices redistribute within the meat, ensuring every bite is moist and flavorful. Cutting into it immediately may cause the juices to run out, leaving the chicken dry.
Side Dishes to Pair with Tandoori Chicken
Tandoori chicken shines brightest when served with the right accompaniments. Here are some pairings that transform it into a complete meal:
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Mint-Coriander Chutney: Fresh, zesty, and cooling, this classic chutney balances the spices in the chicken.
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Naan or Roti: Warm, fluffy breads make the perfect vessel for scooping up chicken and chutney.
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Basmati Rice or Jeera Rice: A fragrant rice dish keeps the meal hearty while complementing the smoky chicken.
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Grilled Vegetables: Bell peppers, onions, and zucchini, brushed with olive oil and grilled, add color and nutrition.
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Raita: Yogurt-based side dishes (like cucumber raita) provide a soothing contrast to the spices.
Avoid these common mistakes while grilling Tandoori chicken.
Even seasoned chefs can make mistakes that impact the finished product. Here are some typical traps to steer clear of:
Overcrowding the grill: When too many items are arranged closely together, airflow is reduced, which results in uneven cooking. Make room for the heat to circulate and move about.
Inadequate Grates Oiling: Flipping sticky chicken might cause it to tear. Always grease the grates before putting the chicken on them.
Employing Cold Chicken Fresh from the Fridge: To guarantee quicker cooking and superior charring, always allow marinated chicken to come to room temperature before grilling.
Overcooking: If chicken is cooked for too long, it quickly dries out. Use a meat thermometer instead of making educated guesses.
Ignoring Basting: To improve flavor, baste with grease, ghee, or olive oil every few minutes.
Why Tandoori Chicken is Perfect for BBQ Gatherings
Tandoori chicken isn't just a recipe—it's a showpiece dish that elevates your entire barbecue experience. The sizzling sounds, aromatic smoke, and vibrant colors captivate guests before they even take the first bite. Plus, the dish is versatile: you can serve it as an appetizer with chutney, as a main course with rice, or even shred leftovers into wraps, tacos, or salads.
For family cookouts, the recipe is simple enough to prepare in advance, since most of the work happens during marination. All that's left on grilling day is to fire up the barbecue and enjoy the compliments rolling in.
Final Thoughts
Avoid these common mistakes while grilling Tandoori chicken.
Even try The benefits of mastering grilled tandoori chicken are worth the effort. You may recreate the enchantment of a tandoor oven in your garden with the correct marinade, cautious cooking, and a few expert techniques. The acidic, spicy, and smoky flavors in every bite remind you why this cuisine has endured over time.
Therefore, steer clear of the typical grilled meats and burgers the next time you're organizing a barbecue. Serve dishes of succulent, nicely roasted tandoori chicken instead, and see how fast it becomes a crowd favorite.
The Smoky Twist
For an added smoky flavor, place a small piece of charcoal in a bowl, light it, and put it inside the grill with the chicken for 5 minutes. Cover the grill to let the smoke infuse.
Serve It Right
Once done, remove the chicken from the grill and rest for 5 minutes before serving. Garnish with fresh coriander, sliced onions, and a wedge of lemon.
Are you ready to bring the flavors of a traditional tandoor to your backyard? Fire up your grill, follow these steps, and enjoy the magic of homemade tandoori chicken. Do you need the ideal grill? For the best grilling experience, check out Exousia's premium BBQ line!
The experience of grilling tandoori chicken blends heritage, technique, and the love of cooking; it's not just about the flavors. This meal will be a hit at a festive gathering or a family dinner. So start smoking and let the scents speak for themselves!
