Tandoori Chicken with Homemade Tandoori Masala

This recipe blog post is all about making a delicious and flavorful Tandoori Chicken with a homemade Tandoori Masala.

The recipe starts with making the Tandoori Masala, a blend of spices that gives the chicken its signature taste. Here’s what you’ll need for the Tandoori Masala:

• 2 inches of cinnamon
• ½ tablespoon of cloves
• 2 cardamom pods
• ½ teaspoon of garlic powder
• ½ teaspoon of ginger powder
• 1 teaspoon of turmeric
• ½ teaspoon of fenugreek seeds
• 1 tablespoon of cumin seeds
• 2 tablespoons of coriander seeds
• 10 to 12 whole red chilies
• ½ teaspoon of kasuri methi
• ½ tablespoon of peppercorn

Once you have all the ingredients, simply transfer them to a blender and grind it into a fine powder. You can also add Kashmiri chilies for a brighter red color or artificial red color while marinating, but the recipe assures that the flavor will be just as good without it.

Now that you have your Tandoori Masala ready, here’s what you’ll need to marinate the chicken:

• ¼ cup of homemade Tandoori Masala
• 1 teaspoon of salt (or to taste)
• ¼ cup of yogurt
• 1 ½ teaspoons of lemon juice
• 1 ½ teaspoons of oil

Mix all the ingredients thoroughly in a bowl.

Then, take a whole chicken (approximately 1 kg) and make sure to cut some slits on the chicken so that the marinade seeps deeper into the meat. Rub the marinade all over the chicken, making sure to get it into all the nooks and crannies.

Here’s a tip: If you didn’t add ginger powder and garlic powder when you ground the masala, you can add 1 tablespoon of ginger-garlic paste along with the marinade at this point.

Once the chicken is marinated, refrigerate it for at least 6 hours or overnight.

After marinating the chicken, preheat your oven to 230 degrees Celsius (446 degrees Fahrenheit).

Here’s how to prepare the chicken for roasting:

• Tie the legs of the chicken together with twine so that it doesn’t split open when cooked.
• Fold the wings of the chicken together and secure them with a toothpick.
• Do the same with the head of the chicken.
• Put a skewer inside the chicken cavity and screw it shut on both sides to hold the chicken tight.

Place the chicken in the preheated oven and roast for 50 to 60 minutes, or until the chicken is cooked through and beautifully browned.

Once the chicken is cooked, take it out of the oven and enjoy! The recipe suggests that the masala is flavorful and the chicken is perfectly moist and delicious.

I hope this recipe blog helps you create a delicious Tandoori Chicken!