Sizzling Tandoori Chicken Recipe

Sizzling Tandoori Chicken is a popular Indian dish known for its vibrant flavors and smoky aroma. The chicken is marinated in a mixture of yogurt, spices, and lemon juice, which tenderizes the meat and infuses it with a rich, tangy taste. Traditionally cooked in a tandoor (clay oven), this recipe provides a stovetop alternative that still delivers the same delicious results. Serve the sizzling hot chicken with naan bread, mint chutney, and a side of fresh salad for a complete and satisfying meal.

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Non Vegdiet
6hr 45minstotal
6hr 45m.total
Sizzling Tandoori Chicken
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Ingredients for Sizzling Tandoori Chicken Recipe

  • 1/4 kilogram Chicken Pieces
  • 1/4 cup Plain Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 tablespoon Red Chili Powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 tablespoon Lemon Juice
  • As required Salt To Taste
  • as per your need Oil For Cooking
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Sizzling Tandoori Chicken Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.
  • STEP 2.Add chicken pieces to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 2 hours, or overnight for best results.
  • STEP 3.Heat a grill pan or skillet over medium-high heat. Drizzle some oil and place the marinated chicken pieces on the hot pan. Cook for about 5-6 minutes on each side, or until the chicken is cooked through and has a charred, smoky exterior.
  • STEP 4.Once cooked, transfer the chicken to a serving platter and garnish with freshly chopped coriander leaves. Serve hot with naan bread, mint chutney, and a side of salad.

Cooking Tips

  • For an authentic smoky flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, place it in a small bowl, and carefully place the bowl in the center of the marinated chicken. Drizzle some oil over the charcoal and quickly cover the bowl with a lid. Let it sit for 10-15 minutes before removing the charcoal.
  • If you don't have a grill pan or skillet, you can also cook the chicken in the oven. Preheat the oven to 400掳F (200掳C) and place the marinated chicken on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through.
  • To make the mint chutney, blend together fresh mint leaves, coriander leaves, green chilies, ginger, garlic, lemon juice, salt, and a pinch of sugar. Add a little water if needed to achieve a smooth consistency.

Storage and Serving

  • Leftover tandoori chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken in a preheated oven at 350掳F (180掳C) for about 10-15 minutes, or until heated through.
  • Serve the sizzling tandoori chicken as a main course with naan bread, rice, or salad. It also makes a great appetizer or party dish.
Nutrition
value
92
calories per serving
2 g Fat4 g Protein15 g Carbs3 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    15g
  • Fiber
    3g

MacroNutrients

  • Carbs
    15g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    120mg
  • Iron
    2mg
  • Vitamin A
    347mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    1mg
  • Phosphorus
    48mg
  • Selenium
    12mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp