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Who doesn’t love tandoori chicken? The juicy, fall-off-the-bone texture, the incredible spice mix, and the unmistakable smokiness create a rich aftertaste that makes this recipe one of the best ever. Even if you don’t have a tandoor at home, broiling your chicken is the easiest way to achieve the same consistency, texture, and smokiness.
Broiling is your best option for achieving the crispy, charred texture characteristic of tandoori chicken, and it fills with nooks and crannies that hold the concentrated flavours of the masala. These flavours only emerge when the heat is high and the crust is cooked until crispy, while the chicken remains tender and juicy inside.
Experts suggest that the optimal method is to broil the chicken in an oven until it's nearly done, then turn up the heat on the broiler to achieve the crispy brown edges typical of tandoori chicken. But there's another trick to make the exterior even crispier and more delicious.
Place the chicken on a baking rack set over a foil-lined rimmed baking sheet. Broil for ten minutes or until the chicken is charred and fully cooked. When the chicken is almost done, take it out of the oven and turn the broiler to its highest setting. Allow the oven to heat up properly for a minute, then pour butter or oil over all sides of the chicken.
This extra coating of butter adds additional crispiness to the tandoori chicken. It's crucial not to rush this step; turn the chicken on all sides when applying the oil or butter to ensure even crisping, and wait for 10 minutes. If you're broiling your chicken in an oven, the extra crispiness of the crust will likely not affect the juicy meat.
Remember, broiling uses top-down heat to thoroughly cook delicate foods and can make the tops of already-cooked dishes crispy. Ensure you marinate the chicken overnight so the flavours fully penetrate the meat. You can also freeze the marinated chicken and transfer it from the freezer to the fridge the day before you plan to cook it.
Try using paprika or red chilli powder to add some heat to the smokiness. Keep in mind that the chicken may become dry if overcooked, which often happens if the chicken is cut into smaller pieces that cook faster. If your broiler heats up more quickly than most standard models, adjust the cooking time accordingly and check the temperature for doneness if possible.
