Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe

Step 1: To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside

Step 2: Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste

Step 3: Add chicken thighs in it and rub the marinade well all over the pieces

Step 4: Cling wrap the bowl and refrigerate it for minimum 3-4 hours

Step 5: (Overnight marination gives much more amazing results)Grill Pan MethodHeat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked

Step 6: Carefully flip the tandoori chicken and cook from another side as well

Step 7: Brush some ghee or mustard oil in top while the chicken is grilling

Step 8: Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl

Step 9: Oven MethodPreheat the oven to 210 C for about 10 minutes

Step 10: Once the oven is heated, place the marinated chicken in the oven in the middle rack

Step 11: Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out

Step 12: Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done

Step 13: For the Smoking the Tandoori Chicken Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre

Step 14: Take a piece of charcoal and hold it on fire with the help of a tong

Step 15: As soon as the charcoal starts burning and is red hot place it in the small bowl

Step 16: Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chickenKeep the lid closed and open only when you are ready to serve the Tandoori Chicken

Step 17: Serve Stove Top Grilled And Smoked Tandoori Chicken as a starter at your house parties with Dhaniya Pudina Chutney and some Pickled Onions