Tandoori Marinade

October 15, 2018

Tandoori Marinade - kvalifood.com

The marinade for tandoori chicken – a two-stage process where the chicken is first rubbed with salt and lemon juice, then coated in a spiced yogurt mixture and left to marinate overnight. Kashmiri red chili powder provides the signature red color with mild heat. Mustard oil adds the sharp, pungent note that defines tandoori flavor.

Enough for 1 kg bone-in chicken

Ingredients

First marinade

1 kg bone-in chicken (legs, thighs, drumsticks), scored deeply
2 tsp salt
1 tbsp lime juice (or lemon juice)

Tandoori spice mix

1.5 tbsp Kashmiri red chili powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp black pepper
1/4 tsp cardamom powder
1 tsp kasuri methi (dried fenugreek leaves), crushed between palms

Main marinade

150 g hung curd (or Greek yogurt)
1.5 tbsp ginger-garlic paste (equal parts ginger and garlic)
2 tbsp mustard oil
1 tsp salt
1 tbsp roasted besan (chickpea flour)
tandoori spice mix (above)

Directions

Make 2-3 deep cuts on each chicken piece, down to the bone. Rub with salt and lime juice. Refrigerate uncovered for 1 hour.
Toast the besan: heat 1 tsp of the mustard oil in a small pan over medium heat. Add the besan and stir constantly 2-3 minutes until nutty and golden. Set aside to cool.
Combine the hung curd, ginger-garlic paste, remaining mustard oil, all spices, salt, and toasted besan in a bowl. Mix until smooth.
Pour off any liquid from the chicken and pat dry.
Coat the chicken thoroughly, working the marinade into the score marks. Cover and refrigerate at least 4 hours, ideally 8-24 hours.
Remove from the fridge 30 minutes before cooking. Place on a wire rack over a lined baking tray. Cook at the highest oven temperature you can manage (ideally 250 C / 480 F) for 15-20 minutes, turning once halfway, until charred in spots and cooked through.
Brush with melted butter and squeeze fresh lemon juice over. Sprinkle with chaat masala if available.

Notes

Kashmiri red chili powder is the most important spice. Do not substitute with cayenne (too hot) or paprika (wrong flavor). If unavailable, mix 2 parts sweet paprika to 1 part cayenne.
Hung curd or Greek yogurt must be thick. Excess whey causes steaming instead of charring.
Mustard oil is traditional. If unavailable, use neutral oil, but the flavor will be less authentic.
Besan (gram flour) thickens the marinade so it clings and promotes browning. Can be omitted.
For paneer tikka: skip the first marinade, cut paneer into 3 cm cubes, coat with the main marinade, rest 30 minutes, then cook.
For vegetables: skip the first marinade, cut into chunks, coat, rest 30 minutes, then roast at high heat.
A real tandoor reaches 400-480 C. Use your oven’s highest setting and a wire rack. A broiler finish helps approximate the char.