Make Chicken and Paneer Tandoori At Home

"Life is like a tandoor oven - it can get hot, it can get messy, but with the right ingredients and a little spice, it can produce something truly delicious!"

A brief introduction

Chicken and paneer recipes have always been my favourite. Being a north Indian, nothing can top tandoori on my favourite dish list.

I could never get that fine taste of charcoal-burnt tandoori at restaurants, so I have always made it home. Here is how you can make it too!

Ingredients

Garlic (2-4 cloves), Bay leaves (tej patta 1), Red chillis (1-2), Cumin (jeera 1 spoonful), Cinnamon (1), Black cardamom (1-2), Green cardamom (1-2), Black pepper, Ginger, Curd, Salt, Butter, Chicken and Paneer (Tandoori size pieces), Carrots, Capsicum, Onions, Turmeric (haldi 1/4 tablespoon), lemon

Preparing the marinade

Take the garlic, bay leaves, red chillis, cumin, cinnamon, cardamom, black pepper, ginger, curd, salt, turmeric, butter, and 1 tablespoon lemon juice, and grind them into a paste. Make sure to add curd accordingly so that the paste is slightly runny.

Add the chicken or paneer, and let it marinate for 3-4 hours.

Setting the heat

My personal recommendation is a charcoal grill. Gas can also be used, but charcoal's irresistible charm wouldn't be there.

Preheat to 470 F or 240 C for 15-20 minutes if you are using the oven. Prepare the baking tray by placing foils and a wire rack. Heat the tandoori for 10-15 minutes, grease it with butter, and turn it on the other side. Then bake for another 10-15 minutes.

High heat is the key. For using grills, heat the grill at medium-high heat. Grease the grate. Then cook the chicken for 5-6 minutes. Turn them on the other side for another 5-6 minutes. Keep greasing them with butter accordingly.