Easy OTG oven tandoori chicken recipe

This OTG oven tandoori chicken recipe brings the classic, fiery flavors to your cooking, resulting in juicy, tender chicken bursting with spice.

OTG oven tandoori chicken recipe :

Tandoori chicken is a classic Indian dish renowned for its vibrant red color, smoky aroma, and explosion of flavors. Its origins can be traced back to the Mughal era when succulent meats were cooked in cylindrical clay ovens called tandoors. Today, it is an established favorite around the world.

Traditionally cooked in a cylindrical clay or metal oven called a tandoor.
Tandoors reach extremely high temperatures (around 480°C or 900°F) which: Seals in the juices quickly.
Creates a smoky flavor due to burning charcoal or wood within the tandoor.
Produces a characteristic char on the chicken skin.

About OTG:

An OTG oven, standing for Oven, Toaster, or Griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

OTG oven tandoori chicken recipe

Ingredients (for 4 servings):

• For the marinade (first stage):
• 1 lemon, juiced
• 1 tsp salt
• 2 tsp ginger-garlic paste
• For the marinade (second stage):
• 1 cup whole milk yogurt (hung curd is ideal)
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 2 tbsp tandoori masala
• 1 tsp Kashmiri chili powder (adjust for heat preference)
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric powder
• 1/4 tsp fenugreek leaves (Kasuri methi) – crushed

Tips : For a deeper flavor, use skin-on, bone-in chicken pieces. Bones add richness to the marinade, and skin helps retain moisture during cooking.
Salt to taste.

Tip 1: Hung curd, made by straining yogurt for a few hours, creates a thicker marinade that adheres better to the chicken.
Tip 2: Kashmiri chili powder adds vibrant color without overpowering heat. Customize the quantity to your tolerance for spice.
Tip 3: Don’t skip the garam masala! This aromatic blend is the heart of tandoori flavor.

Chicken:

• 1 whole chicken, cut into 8 pieces (or 4 leg quarters)
• For garnishing (optional):
• Chopped fresh coriander leaves (for garnish)
• Lemon wedges

Equipment:

• Large bowl for marinating
• Baking tray
• Baking sheet (or aluminum foil)
• Skewers (optional, for a more tandoor-like presentation)
• Pastry brush

Instructions :

• Prep the Chicken: Wash and pat the chicken dry. If using a whole chicken, make deep slits all over the skin and flesh. This helps the marinade penetrate and ensures even cooking.
• Stage 1: Marination (15-30 minutes): Combine lemon juice, vinegar, salt, and ginger-garlic paste in a bowl. Massage this mixture thoroughly onto the chicken pieces, ensuring it gets under the skin and into the slits (for whole chicken). Cover and refrigerate for 15-30 minutes. This initial acidic marinade helps tenderize the chicken.
• Stage 2: Marination (2-4 hours, or overnight): In a separate bowl, whisk together yogurt, Kashmiri chili powder, coriander powder, turmeric powder, garam masala powder, cumin powder, clove powder, cardamom powder, nutmeg powder, melted butter/ghee, lemon juice, and salt. This spiced yogurt marinade infuses the chicken with tandoori flavors.
• Transfer the chicken pieces from the first marinade to the second marinade bowl. Coat the chicken thoroughly with the spiced yogurt mixture, covering every crevice. Cover and refrigerate for at least 2-4 hours, ideally overnight, for maximum flavor absorption.

Cooking:

• Preheat your OTG oven to 220°C (425°F). If your oven has a broiler setting, preheat that as well.
• Optional Step (For extra char): If your OTG oven has a broiler setting, preheat it for 5 minutes. After marinating, place the chicken pieces on a baking tray lined with aluminum foil. Broil the chicken for 2-3 minutes per side to get a nice char on the skin.
• Transfer the chicken pieces (along with any leftover marinade) to a baking tray lined with a wire rack (if using). This facilitates balanced cooking by allowing air to flow around the chicken. Alternatively, you can place the chicken directly on the baking tray, but the juices might pool at the bottom.
• Brush the chicken with vegetable oil. This helps crisp up the skin.
• Bake for 25-30 minutes, until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. The internal temperature should reach 74°C (165°F).
• Optional Step (For extra tandoori smokiness): In the last 5 minutes of cooking

Tips :

• Use bone-in, skin-on chicken pieces for extra flavor and moisture.
• Marinate for longer for deeper flavors.
• To mimic the char of a tandoor oven, broil the chicken on high for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
• You may keep the leftover tandoori chicken in the fridge for up to three days if you place it in an airtight container.

Nutritional Information (per serving):

This recipe is a moderate source of protein and fat. The exact calorie count will vary depending on the chicken pieces used and the amount of oil consumed. Here’s a rough estimate:

• Calories: 400-500
• Protein: 40-50g
• Fat: 20-30g
• Carbs: 5-10g

Simple and best OTG oven tandoori chicken recipe :

• This recipe captures the essence of tandoori chicken in your OTG oven, delivering juicy, flavorful chicken with a touch of char.
• Wash and pat dry the chicken pieces. Make shallow slits on the thicker pieces to allow marinade penetration.
• First Marination (1 hour): In a bowl, combine lemon juice, salt, and ginger-garlic paste. Massage this mixture onto the chicken pieces, ensuring it gets under the skin and into the slits. Cover and refrigerate for 1 hour.
• Second Marination (3 hours or overnight): In another large bowl, whisk together hung curd, Kashmiri chili powder, turmeric, garam masala, cumin powder, mace powder (if using), cardamom powder (if using), dried fenugreek leaves, oil, and salt.
• Add the marinated chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 3 hours, ideally overnight, for maximum flavor.
• Prepare for OTG Cooking: Preheat your OTG to 250°C (480°F). If using skewers, thread the chicken pieces onto them. Alternatively, arrange them on a baking tray lined with a baking sheet or aluminum foil.

Authentic OTG oven tandoori chicken recipe :

Here’s an authentic tandoori chicken recipe perfect for your OTG oven:

Marinate chicken pieces in yogurt, lemon juice, ginger, garlic, and a blend of warm spices like garam masala, coriander powder, cumin, and Kashmiri chili powder for at least 2 hours, ideally overnight. Preheat your OTG to 430°F (220°C). Thread marinated chicken onto skewers or arrange on a baking tray lined with foil and a wire rack. Bake for 12-15 minutes, basting with leftover marinade halfway through. For a smoky touch, finish with 2-3 minutes on broil, watching closely to avoid burning. Enjoy your juicy, flavorful tandoori chicken!

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