Best 2 Restaurant Style Tandoori Chicken In The Oven Recipes

**Tandoori Chicken: A Culinary Journey into India's Aromatic Delicacy**

In the heart of India's culinary traditions lies a dish that embodies the essence of aromatic perfection: tandoori chicken. This succulent dish, characterized by its vibrant red hue and tantalizing smoky flavor, has captivated taste buds worldwide. Our comprehensive guide will take you on a culinary adventure, unveiling the secrets behind this beloved dish and presenting a diverse collection of tandoori chicken recipes that cater to every palate.

From the classic tandoori chicken, marinated in yogurt, spices, and herbs, to innovative variations featuring unique flavor combinations, our recipes offer a symphony of tastes. Discover the magic of Amritsari tandoori chicken, where a blend of aromatic spices, including kasuri methi, imparts an earthy depth. Indulge in the richness of malai tandoori chicken, where a creamy marinade envelops the chicken in a velvety embrace. For those seeking a fiery kick, the mirch masala tandoori chicken delivers a delightful balance of heat and flavor.

But the culinary expedition doesn't end there. We venture beyond the traditional, introducing delectable fusion recipes that blend Indian flavors with global influences. From the zesty lemon and herb tandoori chicken, where citrus notes dance harmoniously with aromatic spices, to the intriguing peri peri tandoori chicken, inspired by Portugal's fiery piri piri sauce, our recipes offer an exciting culinary adventure.

Our collection caters to diverse dietary preferences, featuring a tantalizing gluten-free tandoori chicken recipe that allows everyone to savor this iconic dish. And for those with a sweet tooth, the dessert section presents a delightful treat: tandoori chicken tikka cheesecake, an innovative fusion that combines the savory flavors of tandoori chicken with the creamy indulgence of cheesecake.

With detailed instructions, expert tips, and a treasure trove of culinary knowledge, our guide empowers you to recreate the magic of restaurant-style tandoori chicken in the comfort of your own kitchen. Embark on this flavorful journey and experience the vibrant tapestry of Indian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!

Restaurant-Style Tandoori Chicken in the Oven! image

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.

Provided by JewelerByTradeChefW

Categories Chicken Breast

Time 1h10m

Yield 12 pcs chicken, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

Steps:

In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

TANDOORI CHICKEN

TANDOORI CHICKEN image

Make and share this TANDOORI CHICKEN recipe from Food.com.

Provided by Roger V.

Categories Indian

Time 2h

Yield 12 Pieces, 6 serving(s)

Number Of Ingredients 15

Ingredients

12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon thai chili paste with garlic (optional, but recommended!)
1 tablespoon finely minced garlic
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

Steps:

In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Nutrition Facts : Calories 470.3, Fat 31.8, SaturatedFat 9.5, Cholesterol 155.3, Sodium 936.6, Carbohydrate 5.4, Fiber 1, Sugar 2.5, Protein 39.2

Tips:

Use a good quality yogurt. The yogurt is the base of the marinade, so it's important to use a good quality one. Look for a yogurt that is thick and creamy, and avoid using low-fat or non-fat yogurt.
Marinate the chicken for at least 6 hours, or overnight. The longer the chicken marinates, the more flavorful it will be. If you're short on time, you can marinate the chicken for as little as 30 minutes, but the longer you marinate it, the better.
Use a hot oven. The chicken should be cooked at a high temperature so that it cooks quickly and evenly. Preheat your oven to 450 degrees Fahrenheit before cooking the chicken.
Don't overcrowd the baking sheet. Make sure there is enough space between the chicken pieces so that they can cook evenly. If the chicken is too crowded, it will steam instead of roasting.
Baste the chicken with the marinade halfway through cooking. This will help to keep the chicken moist and flavorful.

Conclusion:

Restaurant-style tandoori chicken is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your tandoori chicken is cooked to perfection and bursting with flavor.

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