Tandoori chicken, a beloved Indian dish, is easy to prepare at home, especially using the right chicken cuts. Chef Varun Inamdar recommends bone-in thighs and legs for their moisture retention and ability to withstand high temperatures, achieving a perfect char and succulence. Skin-off chicken is ideal as it allows marinade penetration without burning, enhancing flavor. The article promises insights on picking the right poultry and cooking tips, emphasizing precision in preparation to achieve that iconic juicy, perfectly charred tandoori chicken.
Bone-in thighs and legs are the best cuts for tandoori chicken. These cuts retain moisture well and can withstand high temperatures, giving you the ideal combination of char, smokiness, and succulence. At 27° West in Singapore, we focus on precision - well-marinated, slow-roasted tandoori that is juicy inside and perfectly charred outside.
Skin-off chicken is preferred because the marinade penetrates better. Traditional tandoori cooking uses high-heat roasting, which can cause the skin to burn rather than crisp.
Removing the skin also ensures the spice flavors infuse deeply. I render the chicken skin with some whole garam masala and dried red chillies and use the rendered fat to baste my tandoori chicken and chicken tikka.
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