Tandoori Chicken — Grilled or Broiled

"You can leave out the fenugreek"... yea right...

Easier to peel onion if you chop the ends off first

If you are more for colour and less spice,you must try degi chill powder

This recipe inspired me to finally use my oven's broiler. Charring was fantastic, especially with the scoring, but I wish I used much more kashmiri. I had a good coating, but I think it takes at least 1/2 tablespoon per drumstick before you can even taste it. The yogurt really cuts the spice level down.

I really would advise you to take the skin off the chicken; 1. more authentic, 2. gives much improved penetration of the spices.

literal whitewashing. with love tho♥

I just made this. It was way better than expected. It is really, really good and the house smells fantastic now. Didn't trust the Norwegian brand Greek yoghurt at my local shop so used Turkish yoghurt instead. Still fantastic and I have left overs to try the tika marsala tomorrow! Thanks for this recipe!

You don't eat roti or naan with Tandoori Chicken. The only accetable carb with it is, beer.

Can you use Liquid Smoke when making this in the oven?

Could I use ground cinnamon instead of cinnamon sticks?

- crap, i used to live in macon. =/

Maybe adding liquid smoke to the marinade would add smokey flavour for the broiled version?

Tandoori chicken does not have the skin on!

Nice video! $5 for 12 legs? Thats really expensive!

The green cardomom if high quality are wayy stronger than black cardomom. Black cardomom has a totally different smoky and sweet flavor profile because of its processing.

vlr

Great video and recipe, but the title of this video is unintentionally hilarious--"tandoori" refers to a tandoor, the type of oven in which the chicken is cooked. So it would be like saying: "Fried Chicken: Boiled or Sous-Vide?"

Waiting for the day he tries south indian cuisine (which imo is way spicier and more flavorful than north eg. kashmiri chilli powder,it is the most non-spicy chill in the world. Well my opinion is based cus I'm south indian )

genuine question, a little late. Why do you call the seeds coriander but the plant cilantro?

You can simply use Beetroot grated water as food coloring. Add bit of vinegar and curd to break the tart of the beetroot. Simple age-old technique.

Were the top vents of the grill really “half closed”? Or were they rather, “half open”. 🤔

Looks amazing! Can you use boneless skinless chicken thighs? Wondering about using those to make the Tikka masala easier, just dice up the meat

Bro I know ur pussy at spice tolerance but prioritizing garam masala over any proper flavor is crazy. Garam max 1 pinch. It’s just additional and doesn’t taste good in that amount. Use some normal extra hot chili too & curry powder + turmeric. Kashmiri is only for color.

In 2023 and still waiting for the silicone bowl covers🥲🥲

“Coomin”

This shit ass. These crackers cant cook for shit.

I'm making this tonight for my family. My mother never buys whole spices, she only buys ground spices, would it be bad to toast ground spices?

Black cardamom pods are not stronger. In fact they are weaker on the menthol-like compounds than green. They are smokier and milder.

I know this is an older episode and I'm commenting from the future in 2023 after having taken a run at chicken tikka masala (not tandoori chicken, autoplay did it's thing) but can we just take a moment and relish a 5 dollar pack of chicken legs?

Few tweaks:
-Remove the skin.
-It's not supposed to be juicy like rotisserie chicken. For a more authentic consistency, cook it well done and it won't taste dry and chewy, even the breast surprisingly won't taste dry.

Probably you did not get the exact resto flavour is because you forgot the most important step. (Wash the chicken and veggies).

I really don't get why stoves in the US have the controls where you need to reach over the bit where the hot pans are boiling.

$5 for a huge thing of chicken. Those were the days.

ADAm GoosE

I prep tandoori chicken twice everyweek in my woodfired woodstove. I use almost the same spices and other ingredients. Chicken legs will get tender after 2 hrs of marination but for breasts is is atleast 12 hrs. And i recommend using mustard oil a lot of it after them pieces are halfdone in the oven. Makes it juicier.

Ali Ahmed Aslam in the 'Shish Mahal' created the chicken tikka masala’ A bit down from the mens union at Glasgow University on Gibson street I was there!
N.B too much black cardamom.

FORTNITE?

you stupid american, its chiken tikka cubes on a spit for curry/TKM not tandoori on the bone chicken that is a starter.

Best

We also use green chutney which is made up of green chilies and it taste amazing with tandoori chicken

this mf ks awesom 🙏

Aren’t you so pleased with yourself?

grilled

I don't particularly like raw onions, what would e a good substitute?

"$5 bucks for all of these and I don't have to do any home butchery"

Weeps in 2022 inflation