The magic of tandoori cooking lies not just in the smoky aroma or fiery color—but in the depth of flavor that seeps into every bite. While restaurants use traditional clay ovens (tandoors), you don’t need one to create the same irresistible tandoori experience at home. With the right technique and a powerful masala like Welza Tandoori Chicken Masala, you can bring the taste of a North Indian grill house right into your kitchen.
1. Start with the Right Cut of Chicken
Bone-in pieces like drumsticks, thighs, and leg quarters hold up best to tandoori-style cooking. They stay juicy and soak up the marinade well. Score the meat lightly with a knife to let the flavors penetrate deeper.
2. The Marinade: Layered and Balanced
Authentic tandoori flavor is built in two layers:
First marinade (optional but traditional): Lemon juice + salt + ginger-garlic paste – this helps tenderize the meat.
Second marinade: Thick curd (yogurt), Welza Tandoori Chicken Masala, mustard oil, and a touch of roasted besan (gram flour) for texture.
Welza’s blend contains Kashmiri chilli, black pepper, clove, cardamom, and other whole spices that provide the heat, warmth, and signature tandoori fragrance—without needing extra color or additives.
3. Let it Marinate... Really Marinate
Minimum: 2 hours.
Ideal: Overnight in the refrigerator.
The longer it rests, the more flavorful and juicy your chicken will be. Don’t rush this part.
4. Cook with High Heat for a Charred Finish
No tandoor? No problem. You can still achieve a similar result using:
Oven/Grill: Preheat to 220°C. Place chicken on a wire rack. Broil for 10–12 minutes per side until charred and fully cooked.
Tawa/Pan: Use a heavy iron skillet with very little oil. Cover for 5 minutes while cooking each side to retain juiciness.
Air Fryer: 200°C for 12–15 minutes. Brush with ghee or butter at the end.
Pro Tip: For extra smokiness, add a “dhungar” – place a hot coal in a small bowl inside the cooked chicken, drizzle ghee on top, and cover for 3–5 minutes.
5. Finish with Butter & Lemon
Brush the cooked tandoori chicken with a little melted butter or ghee. Finish with a squeeze of lemon juice and freshly chopped coriander. Serve hot with mint chutney and onion rings.
Why Welza Tandoori Chicken Masala Makes All the Difference
Unlike generic tandoori masalas that rely on color and fillers, Welza’s blend is clean, aromatic, and expertly balanced. The Kashmiri chilli gives it vibrant color, not just heat. The slow-roasted whole spices bring the signature smokiness and depth. You’ll instantly notice the difference in both taste and aroma.
Final Thoughts
Tandoori cooking is all about technique, timing, and trust in your masala. With Welza Tandoori Chicken Masala, you’re not just cooking chicken—you’re creating a flavor experience rooted in tradition.
So go ahead—light up your grill or turn on your oven, and bring home the smoky magic of the tandoor.
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Why Kashmiri Chilli Is a Game-Changer in Tandoori Recipes The secret ingredient behind vibrant color and rich, balanced flavor Introduction