Tandoori Chicken Kebab is a beloved dish in Indian cuisine, known for its vibrant flavors, tantalizing aroma, and succulent texture. Traditionally cooked in a tandoor (a cylindrical clay oven), this dish has gained global popularity and is often prepared in home kitchens using modern appliances. Here’s a comprehensive guide on how to make this delectable dish, including the method and preparation.
Ingredients
For the Marinade: 1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger-garlic paste
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon red chili powder (adjust to taste)
Salt to taste
For the Kebabs: 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large onion, cut into chunks
1 large bell pepper (any color), cut into chunks
Wooden or metal skewers (if using wooden, soak in water for 30 minutes before use)
Method- Combine the Ingredients: In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, vegetable oil, and all the spices (cumin, coriander, turmeric, garam masala, paprika, red chili powder, and salt).
- Mix Well: Whisk the ingredients together until they form a smooth, creamy mixture.
- Add Chicken Pieces: Place the chicken pieces into the marinade, ensuring each piece is well-coated.
- Cover and Refrigerate: Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-lock bag. Refrigerate for at least 4 hours, preferably overnight. This allows the chicken to absorb the flavors deeply.
- Thread the Skewers: Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the skewers, alternating with chunks of onion and bell pepper for added flavor and presentation.
- Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat to 400°F (200°C).
- Grill Method: Place the skewers on the preheated grill. Cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
- Oven Method: Place the skewers on a baking sheet lined with aluminum foil. Bake in the preheated oven for about 20-25 minutes, turning once halfway through. For a charred effect, broil for an additional 2-3 minutes.
- Garnish: Once cooked, remove the kebabs from the grill or oven. Let them rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of lemon juice.
- Accompaniments: Serve hot with mint chutney, sliced onions, and naan or rice.
Tips for Perfect Tandoori Chicken Kebabs- Marinating Time: For the best flavor, marinate the chicken overnight. The longer the marination, the more tender and flavorful the chicken will be.
- Skewering: Ensure the chicken pieces are evenly spaced on the skewers to allow for even cooking.
- Cooking Temperature: Monitor the grill or oven temperature closely to prevent the chicken from drying out.
- Basting: Occasionally baste the chicken with melted butter or oil while grilling to keep it moist and enhance the smoky flavor.