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Reheating tandoori chicken doesn't have to be tricky. One of the main concerns while reheating tandoori meat dishes has to do with toughness and loss of juiciness. Tandoori chicken is skewered so it may firm up and if chilled or frozen may toughen up even further. A good, long marination goes a long way in helping the chicken retain its tenderness. However, certain methods can also help if done right.
When you’re reheating the tandoori chicken in an oven, allow a resting period of around 20 minutes, which will let the juices redistribute and keep the chicken juicy. You can also glaze the chicken with butter or light cream to soften its texture which can let the juices seep in. Here are some fool-proof ways of reheating tandoori chicken while retaining its juiciness
Oven Method
Reheating tandoori chicken in the oven is a reliable way to ensure even heating without drying it out. Start by preheating your oven to around 300°F (150°C). Place the tandoori chicken pieces on a baking tray lined with foil or parchment paper to prevent sticking and make cleanup easier. Cover the tray loosely with foil to help retain moisture during the reheating process.
Bake the chicken for approximately 10-15 minutes, depending on the thickness of the pieces. It's crucial to check the internal temperature with a meat thermometer to ensure it reaches at least 165°F (74°C) for safe consumption. Once reheated, allow the chicken to rest for a few minutes before serving. This resting period allows the juices to redistribute, keeping the chicken moist and flavorful.
Grilling Method
Grilling tandoori chicken for reheating adds a delicious smoky flavour and helps maintain its juiciness. Begin by preheating your grill to medium heat. Lightly brush the tandoori chicken pieces with oil to prevent sticking and to enhance the grilling process. Place the chicken directly on the grill and cook for about 5-7 minutes per side, depending on the thickness of the pieces. Keep an eye on the chicken to prevent overcooking, as reheating it too long can lead to dryness. Use a meat thermometer to check that the internal temperature reaches at least 165°F (74°C). Once done, remove the chicken from the grill and let it rest for a few minutes before serving.
Stovetop Method
Reheating tandoori chicken on the stovetop is a quick and effective method that helps retain moisture. Start by heating a non-stick skillet or frying pan over medium heat. Add a small amount of oil or ghee to the pan and swirl it around to coat the surface evenly. Place the tandoori chicken pieces in the pan, ensuring they are not overcrowded.
Cook the chicken for 3-4 minutes on each side, or until heated through. Use tongs to turn the pieces gently to avoid tearing the chicken. Once reheated, remove the chicken from the pan and let it rest for a few minutes before serving. This resting period allows the juices to redistribute, keeping the chicken moist and tender.
Microwave Method
While the microwave isn't the ideal method for reheating tandoori chicken due to potential dryness, it can be done effectively with careful attention. Place the tandoori chicken pieces on a microwave-safe plate and cover them loosely with a damp paper towel or microwave-safe cover. Microwave on medium power for 1-2 minutes, depending on the wattage of your microwave and the thickness of the chicken pieces.
Check the chicken after the initial heating and rotate or flip the pieces if necessary to ensure even reheating. Continue heating in 30-second intervals until the chicken reaches an internal temperature of at least 165°F (74°C). Let the chicken rest for a minute or two before serving to allow the heat to distribute evenly and the juices to settle back into the meat.
Steaming Method
Steaming tandoori chicken is a gentle method that helps maintain its moisture and flavour. Begin by bringing a pot of water to a boil and placing a steaming basket or rack over it. Arrange the tandoori chicken pieces on the steaming rack, ensuring they are not touching each other. Cover the pot with a lid and steam the chicken for 5-7 minutes, depending on the thickness of the pieces.
Check the internal temperature with a meat thermometer to ensure it reaches at least 165°F (74°C). Once reheated, remove the chicken from the steamer and let it rest for a few minutes before serving. Steaming helps preserve the chicken's juiciness by gently reheating it without exposing it to direct dry heat.
Sous Vide Method
Sous vide reheating is an excellent method for tandoori chicken as it allows for precise temperature control, ensuring the chicken remains juicy and tender. Fill a sous vide container with water and set the temperature to 140°F (60°C). Place the tandoori chicken pieces in a sous vide bag, ensuring they are in a single layer and not crowded. Seal the bag using a vacuum sealer or the water displacement method.
Submerge the bag in the preheated water bath and cook for 15-20 minutes, or until the chicken is heated through. Remove the chicken from the bag and pat dry with paper towels. Optionally, finish by searing the chicken briefly in a hot skillet with a little oil to add a crispy exterior. Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Sous vide reheating ensures that the tandoori chicken retains its moisture and flavour without the risk of overcooking.
