Make Restaurant Style Tandoori Chicken In Microwave
Image Credit: Tandoori Chicken | Image Credit: Freepik

What is Tandoori Chicken? 

Tandoori chicken is believed to have originated in the Punjab region of India and Pakistan. The dish gained popularity in India after the partition in 1947 when many Punjabis migrated to India and carried their food culture with them. Today, tandoori chicken is a widely famous dish in India and around the world and is often served in Indian restaurants and on special occasions such as weddings and festivals.

In addition to being appetizing, tandoori chicken is also a healthy dish, as it is high in protein and low in fat. The yogurt used in the marinade tenderises the chicken and adds a tangy taste to the dish. The spices used in the marinade also have health benefits, as many of them are understood to have anti-inflammatory and antioxidant properties.

Ingredients

  • 1 kg chicken – cut  into 7-8 large pieces 
  • 200gm curd
  • 1 Tablespoon Cumin powder
  • 1 Tablespoon Garam masala powder
  • 1 Tablespoon Coriander powder
  • 1 Tablespoon Ginger-garlic paste
  • 1 Tablespoon Dry fenugreek leaves
  • 1 Tablespoon Black pepper
  • 1 Tablespoon Turmeric powder
  • 2 Tablespoon Kashmiri chilli powder
  • 2 Tablespoon Lemon juice
  • 3 Tablespoon Mustard oil
  • Salt (as you need)
  • 5 Tablespoon Butter

Steps

Marinating

  • The main component of the marinade is fresh curd. For marinating, Greek yogurt is the best choice.
  • Pour curd into a big mixing bowl. Add garam masala, coriander powder, black pepper, turmeric powder, chili powder, dry fenugreek leaves (Kasuri methi), and ginger-garlic paste to the curd. 
  • Add lemon juice in a balanced proportion; only use what is needed based on just how sour the curd is. 
  • Add oil to the ingredients and mix them thoroughly. 
  • Taste the marinade after mixing. Add additional ingredients if required to enhance the taste. 
  • The consistency of the marinade should be thick to prevent it from sticking to the pan. If the marinade is watery, the chicken will sweat and release a lot of liquid while cooking. 
  • Make cuts on the chicken pieces using a knife. 
  • Add the chicken to the marinade and mix the masala thoroughly. The marinade will keep the chicken moist.
  • Now cover the marinated chicken and place it in the refrigerator for a minimum of 6 hours or overnight. You can store the marinated chicken in the chicken for up to 48 hours.

Grilling

 ASIN ID - B08KWC9JDT    

  • Preheat the oven to the maximum setting for 15 minutes. 
  • Cover the baking tray with foil and place the chicken. 
  • Set the microwave to the convection setting. Set the temperature to 220 degrees. 
  • Place the tray and bake the chicken for 5 minutes. 
  • After 5 minutes, remove the chicken and flip it over. Apply butter on the chicken and any leftover marination.
  • Now decrease the temp to 180 degrees and cook it for 15 more mins. 
  • Again take the chicken out, and flip it over. Again apply butter over it and bake it for 15 more mins.
  • Check if the chicken is cooked as per the requirement. Or else cook it for more time.
  • Now set the microwave on grill mode. Place the tray in the microwave and cook it for 5 mins till you get some char over the chicken.
  • Remove the chicken from the oven and serve it immediately.
  • Sprinkle some chaat masala and chopped green coriander leaves and serve it with salad/onion rings and mint, green coriander chutney.

Tips


  • You can try the smokey tandoori chicken. Heat the charcoal. Once the charcoal is heated, place it in a cup and let it burn. Pour 1-2 teaspoons of ghee instantly; this will start to smoke immediately. Let it smoke for about 5-7 minutes, then cover it. The tandoori chicken should be thoroughly cooked before being smoked. 
  • Use fresh chicken, as it tastes better.
  • Use freshly prepared ginger garlic paste instead of the readymade one available in the market.
  • Adjust the time of the microwave as it might differ depending on the temperature of your microwave.
  • Pat dry the chicken meat to avoid any excess liquid in it.
  • Use a sharp knife to make deep cuts on meat pieces. The cuts ensure the chicken is adequately marinated, making it perfect and juicy.
  • You can also use thick curd or hung curd instead of Greek yogurt. 
  • To enhance the taste and flavors, you can use mustard oil.

Add On

You can serve the microwave tandoori chicken with tangy salad or raita or green chutney; the combination of any of them with tandoori is heavenly good. 

For salad

  • 2 onions (sliced)
  • ½ lemon juice
  • ¼ black pepper powder
  • ½ tablespoon coriander leaves
  • Salt (as you want)

Keep in mind, serve the tangy salads chilled.

For Raita

  • Fresh curd – 500 gm
  • Green chilli – 50 gm
  • Mint leaves (chopped) – 1 Tablespoon
  • Coriander leaves – ½ Tablespoon
  • Salt (taste-wise)
  • Pinch of cumin with asafoetida

Mix the curd with the black salt, green coriander, peppermint, and green chillies in a bowl. Add some toasted cumin on top of it now. Your raita is fully ready to serve with your spicy tandoori.

Green Chutney

  • Coriander leaves – 1 cup
  • Mint leaves – ¼ cup
  • Green chilli – 2
  • Curd – 2 Tablespoon
  • Garlic cloves – 4
  • Cumin powder – ½ Tablespoon (roasted)
  • Lemon juice – ½ Tablespoon
  • Black salt – ¼ Tablespoon
  • Salt – ¼ Tablespoon

Take all the ingredients together, add a little bit of water and mix it, making a paste with a medium thickness.

Now you know how to grill a hot, spicy, juicy Tandoori chicken at home. So wait no more. The aroma of microwave tandoori chicken will make anyone eager to taste it, and undoubtedly, you will make it over and over again!