What is that one Tandoori non-vegetarian dish that is found in almost everyone’s favourite dish list? Well, needless to say, it is Tandoori Chicken. Relished both- as an appetizer as well as the main dish, Tandoori Chicken has been an absolute favourite for decades now. First served in the 1940s at Moti Mahal, the dish attributes its origin to Kundan Lal Gujral. A Hindu Punjabi, Kundan Lal Gujral fled from Pakistan and opened his own restaurant at Drayaganj in Delhi. Soon after its addition to the menu of Moti Mahal, the dish started transcending borders to gain popularity in parts of Asia and Western countries as well. Personally, Tandoori chicken is my go-to dish with Roomali Roti. My North Indian restaurant visits can never be complete without relishing Tandoori Chicken. The delectable, succulent and flavourful chicken along with the tangy and spicy green chutney with the pickled/raw onion salad on the side is enough to tantalize the taste buds. Although I love eating out, the pandemic changed my dining experience altogether. With nowhere to go, my foodie heart craved for all the delicious food out there and forced me to try making them at home. And Tandoori Chicken was one of the very first dishes I tried to make at home. I have listed some of the simple yet difficult-to-nail tips that you need to keep in mind while making Tandoori Chicken at home. Check them out to relish restaurant-style Tandoori Chicken at home. 

1. Do not forget to make cuts on the chicken pieces. The cuts will help the marinade penetrate well into the flesh making them more flavourful. 

2. Marinate the chicken twice if you want to get a similar taste to the restaurant. The first marination should be of lemon juice, ginger-garlic paste, red chilli powder and salt. The second marinade is usually yogurt-based. 

3. Make sure you marinate the chicken pieces overnight to let the flavours get infused into the chicken pieces well. 

4. Always use mustard oil in the second marinade. It will enhance the flavours of the dish along with making it aromatic. 

5. Ensure that you remove the chicken from the fridge (if marinating overnight) at least 45 minutes before cooking. 

So, here are some easy and handy tips that you need to keep in mind the next time you make Tandoori Chicken at home. Here’s an easy recipe that you can follow.