Authentic Pakistani Tandoori Chicken Recipe

Authentic Pakistani Tandoori Chicken Recipe: A Flavorful Delight

Tandoori Chicken is a staple in Pakistani cuisine, celebrated for its rich, smoky flavors and vibrant spices. While traditionally cooked in a clay tandoor oven, this recipe adapts the classic technique for home kitchens while staying true to its authentic roots. Whether it’s a family dinner or a festive occasion, this dish never fails to impress.

Ingredients

For the Marinade:

• 1 kg chicken (preferably bone-in pieces, skin removed)
• 1 cup thick yogurt (preferably strained or Greek yogurt)
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder (adjust to taste)
• 1 tsp Kashmiri chili powder (for color)
• 1 tsp turmeric powder
• 2 tsp roasted cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp black pepper powder
• 1 tsp chaat masala
• 2 tbsp mustard oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• A pinch of orange or red food color (optional, for authentic tandoori color)

Optional Garnish:

• Lemon wedges
• Sliced onions
• Fresh coriander leaves

Instructions

1. Wash and pat dry the chicken pieces.
2. Make deep slashes in the chicken to help the marinade penetrate, ensuring even flavor.
3. In a bowl, whisk the yogurt until smooth.
4. Add lemon juice, ginger-garlic paste, and all the spices, including the food color (if using).
5. Stir in mustard oil to enhance the flavor. Mix until it forms a smooth paste.
6. Rub the marinade generously onto the chicken, ensuring it coats all the slashes and surfaces.
7. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.

 Cook the Chicken

1. Charcoal Grill (Authentic Flavor):
   • Preheat the grill to medium-high heat.
   • Grill the chicken for 6–8 minutes on each side, basting occasionally with oil or butter for moisture.
   • Check the doneness by ensuring the juices run clear and the internal temperature reaches 165°F (74°C).
2. Oven Method:
   • Preheat the oven to 220°C (430°F).
   • Arrange the marinated chicken on a wire rack over a baking tray to catch drips.
   • Bake for 25–30 minutes, flipping halfway. Broil for 2–3 minutes at the end for a smoky, charred finish.
3. Stovetop Method:
   • Heat a grill pan or heavy-bottomed skillet over medium heat.
   • Add a little oil and cook the chicken for 8–10 minutes per side, ensuring it chars slightly and cooks through.

 Garnish and Serve

1. Arrange the Tandoori chicken on a platter.
2. Garnish with lemon wedges, onion slices, and fresh coriander.
3. Serve hot with naan, paratha, or basmati rice, accompanied by a side of mint chutney or raita.