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HomeGrilled Tandoori Chicken with Indian-Style Rice

Grilled Tandoori Chicken with Indian-Style Rice

Tandoori chicken prepared in tandoor oven or clay tandoori oven is one of the most delicious yet healthiest recipes. Tandoor ovens or tandoori clay ovens give a constant heat from all sides thereby keeping all the nutrients intact. Although popular in India, USA and Canada many renditions of tandoori chicken are flavorless or dry. Our recipe for grilled Tandoori chicken using tandoor morni certified and  best in class tandoors is juicy and flavorful to the max!

Tandoori Chicken : A difficult recipe to master

We had tandoori chicken innumerable times at Indian restaurants across India ,USA and Canada. Most likely, we have all eaten this dish a number of times. Tandoori Chicken always appears to be available, whether it is at a buffet or made to order, but it is definitely not always good!

Tandoori Chicken has a questionable track record, so I think most people would concur that it’s challenging to perfect. You always had the urge to try Tandoori Chicken on the barbecue in summers or winters and tandoor morni serves the purpose with their best in-class tandoor oven or clay tandoori ovens in numerous sizes. Let’s look into the recipe below that one of our master chefs have shared with us using tandoor morni’s tandoors.

Ingredients

  • Squeeze two lemons
  • Paprika, 4 teaspoons
  • Skinless chicken thighs, 16 pc
  • Finely sliced Red onions, 2pc
  • Vegetable oil for brushing
  • Yogurt for the marinade, 300 ml
  • Grated Ginger , huge chunk
  • Smashed Garlic cloves, 4pc
  • Garam masala, 1/4 teaspoon
  • Ground cumin,3/4 teaspoon
  • Chili powder, 1/2 teaspoon
  • Turmeric, 1/4 teaspoon
  • Basmati Rice, 2 Cups

Method

  1. In a bowl, mix all of the marinade ingredients thoroughly.
  2. Cut slits into the chicken pieces with a sharp knife to allow the marinade to really penetrate the meat. It should work with 3 slits per drumstick and 4–5 per thigh.
  3. The skin of the chicken should normally be removed before making tandoori chicken.
  4.  To get some extra flavor, you’ll have to monitor the chicken more carefully while it cooks and flip the pieces more frequently to prevent hot spots in the tandoor oven or clay tandoori oven.
  5. Marinate the chicken for a minimum of 16 hours.
  6. Make sure to remove the chicken from the refrigerator three to four hours before grilling. This is a crucial step since the chicken will have a marinade on it that will burn if it is left in the tandoor oven or clay tandoori oven for an excessive amount of time and its internal temperature is too low.
  7. Make your jeera rice the Indian way at this time. Feel free to make more or less rice than what is measured out here to eat all of the chicken. Rice should be well cleaned before being drained into a cooking pot. Give it a 20-minute soak after covering it with water.
  8. In the meantime, warm up your oil, butter, or ghee in a saucepan. Add the cinnamon stick, cloves, and cumin seeds once it has melted. For two to three minutes, let the Indian spices absorb the oil. Drain the rice well once it has finished soaking before adding it to the spice mixture. Transfer the rice to a rice cooker after cooking it in the pan for about 2 minutes.
  9. Before you put the chicken in the tandoor oven or clay tandoori oven with grilling skewers, shake off the extra marinade. Cook with the lid on the tandoor oven or clay tandoori oven, but keep an eye out for excessive smoke, which is a solid sign that your chicken is charring. To avoid burning, turn the chicken as often as necessary, and keep the tandoor oven or clay tandoori oven lid on so the chicken cooks thoroughly. We had to often turn and reposition the chicken pieces over the 45 minutes that it took to barbecue our chicken.
  10. Use an instant-read thermometer to check the temperature close to the bone to determine whether the chicken is done. For chicken, 165 degrees Fahrenheit is the ideal temperature.
  11. Frozen peas should be added to the rice and thoroughly mixed in during the final 2-3 minutes of cooking. Let the rice warm up. Along with the rice, fresh cucumber slices, red onion slices, and cilantro, serve the chicken.

If you want to buy a commercial or domestic tandoor oven or clay tandoori oven in Canada or USA, reach out to us at tandoor morni and shop now by visiting tandoormorni.ca/shop right away to make an order for a Tandoor. We assure 100% satisfaction on your purchase.

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