Sophie Bennett
Tandoori chicken is a popular Indian dish that is traditionally cooked in a tandoor, a cylindrical clay oven. However, it can also be prepared at home in a microwave with equally delicious results. Preparing tandoori chicken at home allows you to control the ingredients, reducing the amount of oil used and customizing the spice blend to your preference. The key to achieving juicy and flavorful tandoori chicken is in the marinade, which typically includes yogurt, ginger, garlic, and a variety of spices, and a lengthy marination time. In this paragraph, we will explore the process of making restaurant-quality tandoori chicken in the convenience of your own microwave.
Characteristics and Values Table for Chicken Tandoori in a Microwave
| Characteristics | Values |
|---|---|
| Chicken | Skinless, bone-in chicken thighs, drumsticks, quarters, or a whole chicken. Chicken breasts can be used but may be drier. |
| Marinade | Yogurt, ginger, garlic, olive oil, salt, and spices. Spices can include garam masala, cumin, cinnamon, corriander, smoked paprika, black peppercorn, mace, cardamom, and cloves. Kashmiri red chili powder can be added for colour. |
| Marinating Time | 2-3 hours, or 40 minutes if using chili rub. For best results, marinate overnight. |
| Cooking Time | 10 minutes in total in the microwave. Alternatively, bake for 12-15 minutes, then broil for 3-4 minutes. |
| Cooking Temperature | High in the microwave. Alternatively, bake at 200C/400F, or at the highest mark (e.g. 500F) if using chili rub. |
| Serving | Serve with onion rings, lemon wedges, mint or cilantro chutney, or onion slices. |
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What You'll Learn
Marinating the chicken
Choose the Right Chicken
Select large portions of cut-up, skinless, and bone-in chicken pieces such as thighs, drumsticks, or quarters. Bone-in chicken pieces add flavour to the dish and make the meat juicier. However, if you prefer boneless chicken, opt for chicken thighs. Alternatively, you can use skinless whole chicken or chicken breasts, but they tend to be drier.
Prepare the Marinade
The traditional marinade for tandoori chicken consists of yogurt, ginger, garlic, and various spices. The yogurt used is typically thick strained yogurt known as "hung curd," similar to Greek yogurt but with a better flavour. You can also use plain Greek yogurt or natural yogurt. Avoid using runny, homemade yogurt as it is not thick enough to coat the chicken properly.
For the spices, you can use a blend of garam masala, cumin, cinnamon, ground coriander, turmeric, smoked paprika, black peppercorn, mace, green cardamom, and cloves. Garam masala is essential as it gives the dish an authentic Indian flavour. Additionally, add salt to taste and olive oil or butter/ghee to the marinade. Freshly prepared ginger-garlic paste is preferable to the readymade variety as it enhances the flavour.
Marinate the Chicken
Once you have prepared the marinade, it's time to coat the chicken with it. Start by patting the chicken pieces dry. Then, place them in a large mixing bowl and pour the marinade over them, ensuring that all the pieces are thoroughly coated. Cover the bowl and refrigerate it for at least 2-3 hours or even overnight for the best results. The longer the chicken sits in the marinade, the more flavour it will absorb.
Additional Tips
- If you want a reddish colour similar to restaurant-style tandoori chicken, create a chilli rub by mixing red chilli powder with oil. Smear this mixture onto the chicken before cooking.
- Adjust the marination time based on your preference and the size of the chicken pieces. Smaller pieces may require less time, while larger pieces or whole chicken may need longer marination.
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Choosing the right spices
Tandoori chicken is a popular Indian dish where chicken is marinated in a mixture of spices, lemon juice, yogurt, and oil. The chicken is then grilled in a tandoor, a cylindrical clay oven. However, you can easily replicate the restaurant version at home in your microwave.
The key to making delicious tandoori chicken is in the marinade. The chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. The longer you leave the chicken to marinate, the more tender and flavourful it will be. Ideally, you should leave it overnight, but if you are short on time, a minimum of one hour will suffice.
When it comes to choosing the right spices, you can either make your own spice blend or purchase a premade tandoori spice blend. If you opt for the latter, be aware that many store-bought blends are loaded with unnecessary artificial colours and preservatives. Making your own spice blend allows you to control the ingredients and customise the flavours to your taste preferences. Here are some of the most commonly used spices in tandoori chicken:
- Garam masala: This spice blend is essential to giving the dish an authentic Indian feel. It is typically included in the garam masala, but you can add extra to enhance the aroma and flavour.
- Cumin powder: Cumin adds a warm, earthy flavour to the dish. You can also add toasted cumin to your raita to serve alongside the tandoori chicken.
- Coriander powder: Coriander powder provides a mild, sweet flavour that complements the other spices in the blend.
- Black pepper: Adding black pepper will give your tandoori chicken a spicy kick.
- Turmeric: This spice will impart a vibrant yellow colour to your marinade and is often used in combination with other spices to enhance their effects.
- Red chilli powder: Kashmiri red chilli powder is crucial to achieving the signature red colour of tandoori chicken. It adds colour, flavour, and heat without making the dish too spicy.
- Cinnamon: Cinnamon will add a warm, spicy flavour to your tandoori chicken.
- Smoked paprika: This spice will enhance the smokiness of the dish, making up for the traditional cooking method in a tandoor oven.
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Cooking method
Tandoori chicken is a popular Indian dish where chicken is marinated in spices, herbs, and yogurt and then grilled to perfection. While traditionally cooked in a tandoor, a cylindrical clay oven, it can also be prepared in a microwave at home. Here is a step-by-step guide on how to make delicious tandoori chicken in your microwave:
Preparing the Chicken:
Start by choosing the right cut of chicken. You can use skinless chicken thighs, drumsticks, quarters (hind quarters), or even a whole chicken if you're serving a large group. If you prefer boneless chicken, opt for chicken thighs or breasts, keeping in mind that breasts tend to dry out faster.
Marinade:
The key to flavourful tandoori chicken lies in the marinade. In a mixing bowl, combine plain Greek yogurt or natural yogurt with spices such as cumin, cinnamon, garam masala, ground coriander, smoked paprika, black peppercorns, cardamom, cloves, and turmeric. Add freshly grated or paste ginger and garlic for a punch of flavour. You can also include olive oil, butter, or ghee, though some may find these make the marinade too firm. Finally, season with salt to taste. You can use kosher salt, sea salt, Himalayan salt, or a mix of regular salt and kala namak (black salt).
Marination:
Pat the chicken pieces dry and place them in the marinade. Make sure the chicken is well coated. Cover and refrigerate for at least 2-3 hours, but preferably overnight for maximum flavour penetration. The longer the marination, the more tender and flavourful the chicken will be.
Cooking in the Microwave:
After the chicken has marinated, remove it from the refrigerator and let it rest at room temperature for about 40 minutes. This step is important as it allows the chicken to cook evenly.
Arrange the chicken pieces in a circle on a microwave-safe dish, placing a saucer underneath. Cover the dish and cook the chicken in the microwave at high power for 5 minutes. Then, turn the pieces over, cover again, and cook for another 3 minutes. Finally, uncover the dish and cook for an additional 2 minutes.
Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is juicy and tender.
Serving:
Tandoori chicken is best served hot with sides like onion rings, lemon wedges, mint or cilantro chutney, and onion slices. Enjoy your homemade, microwave-cooked tandoori chicken!
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Resting the chicken
When preparing chicken tandoori in a microwave, it is important to note that the resting time may vary depending on the size and temperature of your microwave. Adjust the resting time accordingly to ensure the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read 165 to 170 °F (75 °C) to ensure it is cooked properly. If you don't have a thermometer, you can poke the chicken with a fork, and if the juices run clear, it is ready to be served.
The resting period also allows the flavors in the marinade to permeate the chicken, enhancing the taste and making it even more delicious. The longer you can leave the chicken to marinate before cooking, the better—a minimum of 5-6 hours or overnight is recommended. This will ensure the chicken absorbs all the flavors and yields the most tender and juicy meat.
Additionally, the resting period gives the chicken time to cool down slightly, making it easier to handle and serve. This is especially important if you are serving the chicken tandoori with accompaniments such as onion rings and lemon wedges, as these can be prepared while the chicken rests.
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Serving suggestions
Tandoori chicken is a popular Indian dish that can be served in a variety of ways. Here are some serving suggestions for this delicious dish:
Traditional Sides
Tandoori chicken is often served with a variety of traditional Indian sides. This can include mint or cilantro chutney, onion slices or rings, lemon wedges, and a mix veg kachumber salad. These sides add freshness and flavour to the dish, and can be easily prepared at home.
Rice and Breads
Tandoori chicken can be served with a variety of rice dishes, such as pulao or biryani, or with different types of Indian breads like naan, roti, or paratha. These accompaniments can help soak up the delicious juices and spices of the tandoori chicken.
Other Dishes
For a heartier meal, tandoori chicken can be served alongside other Indian dishes. This could include dishes such as chicken tikka masala, butter chicken, chicken saag, or chicken vindaloo. Alternatively, vegetarian sides such as aloo gobi can provide a contrast to the chicken dish.
Presentation
When serving tandoori chicken, consider adding a garnish of fresh coriander leaves or a sprinkle of chat masala. Present the dish on a bed of onion rings or sliced onions, with lemon wedges on the side, to enhance the flavours and provide a refreshing contrast to the spicy chicken.
Tandoori chicken is a versatile dish that can be tailored to your taste preferences and can be served as a main course or a starter, depending on the portion size and accompanying dishes. Enjoy experimenting with different serving suggestions to find your favourite combinations!
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