Tandoori Chicken with Green Chutney

My brother-in-law asked me, “Hey, do you have a tandoori chicken recipe?” and I was shocked that I still hadn’t posted a tandoori chicken recipe. So I immediately started working on one. After some experimenting, here is one of my favorite chicken recipes: tandoori chicken with green chutney. Traditionally, it is made in a clay oven, but we are going to make it at home in a regular oven and then smoke it to give a flavor that’s similar to the tandoori.

What goes into Tandoori Chicken

Chicken

I used chicken quarters with bone in, which are traditionally used for this recipe. Remove the skin and add deep cuts for proper marination. You can also use other pieces of chicken, but bone-in chicken will give you the best flavor.

Yogurt

You need one cup of regular yogurt. Beat the yogurt to avoid any lumps and then mix in the rest of the spices. Yogurt will provide tartness and an amazingly delicious flavor to your chicken.

Spices

I used salt, red chili powder, cumin and coriander powder, fenugreek leaves (kasuri methi), garam masala, and Kashmiri red chili (for color). If you don’t want to make an effort to create your own masala, then use a readymade tandoori masala packet. I didn’t use any color, but if you like a bright red color, then you can add 1/4 tsp of red food coloring.

Ginger and Garlic

Ginger-garlic paste is a must for marination. You can’t skip this step; it will give you the most amazing taste. I used homemade ginger and garlic paste, but you can also use store-bought from a good desi brand.

Marination Time

After you mix yogurt with spices, oil, ginger, and garlic, coat the chicken very well with this mixture and leave it covered in the refrigerator overnight or for a minimum of 30 minutes for the spices to penetrate the chicken pieces.

Baking or Grilling

I baked the chicken at 450°F for about 50 minutes. You can also grill it at 350°F for 15-20 minutes per side or until the chicken is fully cooked through.

Smoky Flavor

Traditionally, tandoori chicken is made in a clay oven (tandoor), which is where the name comes from, but at home, we don’t have a clay oven, so to give the aroma of the same burnt flavor, I heated up a coal over the gas stove and then placed it on an onion peel or a small bowl. Once the chicken is fully cooked, I put the coal in the middle of the dish and then drizzle a teaspoon of oil on it. Immediately, cover the dish with foil and let the smoke do its work.

After 5 minutes, remove the foil paper and discard the coal properly.

How to prepare Green Chutney

Add a handful of cilantro, 1 green chili (deseed if you want it less spicy), 1 tsp of cumin seeds, 1/2 tsp of salt, and 1/4 cup of yogurt in a blender and mix to make a paste. Now transfer this to a bowl and add another 1/4 cup of yogurt. Mix it well, and the green chutney is ready.

How to Store Leftover Tandoori Chicken

Any leftover chicken makes the perfect lunch the next day. Turn it into a wrap or make a sandwich; it will also taste amazing with some fresh green salad. You can keep it in the refrigerator for up to 3 to 4 days or freeze it for up to a month. Warm it up before using.

How to Serve Tandoori Chicken

My favorite way of serving this absolutely delicious chicken is with some rice, naan, green chutney, onion slices, and some lemon or lime on the side. If you are on a diet, then skip the carbs and add a salad to enjoy this delicious tandoori chicken.

More recipes to try

• Easy butter chicken
• Tandoori lamb chops
• cilantro mint yogurt sauce
• Quick and simple chicken curry
• Easy baked chicken