Tandoori Chicken from Swig features tender chicken marinated in a blend of yogurt and traditional Indian spices, grilled to perfection with a smoky charred exterior and vibrant reddish-orange hue, delivering a flavorful and aromatic experience.
Equipments
- Mixing bowls
- Whisk
- Measuring spoons
- Knife
- Cutting board
- Tongs
- Grill (charcoal or gas) or oven with broiler
- Grill grate or wire rack
- Baking tray (if using oven)
- Aluminum foil (optional, for lining)
- Food thermometer (optional)
- Basting brush (optional)
- Plate or serving platter
Ingredients
- 2 lbs (900g) boneless chicken thighs or breasts
- 1 cup plain whole milk yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Fresh cilantro (for garnish, optional)
- Lemon wedges (for serving, optional)
Using whole milk yogurt in the marinade ensures the chicken remains tender and moist while balancing the spices' heat and acidity. Kashmiri red chili powder provides a vibrant color and a moderate level of heat, which is essential for achieving the authentic reddish-orange hue of Tandoori Chicken. Fresh ginger and garlic paste contribute to the deep aromatic profile, so using pre-made or frozen pastes may alter the flavor intensity. Adjust salt and lemon juice carefully to maintain the perfect balance between tanginess and seasoning that enhances the smokiness of the grilled meat. Your attempt at making Tandoori Chicken from Swig's copycat menu will shine with these key ingredient choices, delivering a flavorful and aromatic experience similar to the original.
Instructions
- Pat chicken dry and cut into large chunks.
- In a mixing bowl, whisk together yogurt, lemon juice, ginger paste, garlic paste, Kashmiri red chili powder, cumin, coriander, garam masala, turmeric, smoked paprika, salt, and vegetable oil.
- Add chicken pieces to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill or oven broiler to high heat.
- If using oven, line a baking tray with aluminum foil and place a wire rack on top.
- Thread marinated chicken onto skewers (if desired).
- Place chicken on the preheated grill or prepared wire rack.
- Grill or broil for 15-20 minutes, turning occasionally, until cooked through and slightly charred at edges.
- Use food thermometer to check chicken (internal temperature should reach 165°F/74°C).
- (Optional) Baste with additional marinade or oil halfway through cooking.
- Transfer cooked chicken to a plate or serving platter.
- Garnish with fresh cilantro and serve with lemon wedges.
Substitution
Tandoori Chicken from Swig copycat recipe calls for boneless chicken marinated in yogurt and an array of Indian spices, then grilled to achieve a smoky, reddish-orange crust. If you don't have Kashmiri red chili powder, substitute with a mix of mild paprika and cayenne pepper to balance heat and color. Whole milk yogurt can be replaced with Greek yogurt for a thicker marinade, but thin it slightly with water or milk to ensure even coating. When using an oven instead of a grill, broil the chicken on a wire rack over a baking tray lined with foil to mimic the charred texture while allowing excess marinade to drip. You can check doneness with a food thermometer, aiming for an internal temperature of 165degF (75degC) for safe and juicy chicken.
Tips
Ensure your chicken is thoroughly dried before marinating to help the spices adhere better and create a more flavorful crust. Marinating the chicken overnight in the refrigerator allows the yogurt and spices to deeply penetrate the meat, yielding tender and aromatic results. Use a food thermometer to confirm the internal temperature reaches 165degF (74degC), ensuring safety without overcooking. While grilling, avoid overcrowding the grill or wire rack to allow even heat distribution and proper charring for that signature smoky flavor.
Nutritions
Tandoori Chicken is a rich source of high-quality protein from the chicken thighs or breasts, helping support muscle repair and growth. The yogurt-based marinade provides probiotics and calcium, contributing to gut health and strong bones. Spices like turmeric, cumin, and coriander offer antioxidant and anti-inflammatory benefits, enhancing overall nutrition. Your meal is balanced and flavorful while being relatively low in carbohydrates and suitable for a variety of healthy eating plans.
Storage
Store leftover Tandoori Chicken in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume within 3 to 4 days, or freeze in a freezer-safe bag for up to 2 months to preserve flavor and texture. When reheating, ensure the chicken reaches an internal temperature of 165degF (74degC) for safe consumption.
Variation or Alternatives
You can swap boneless chicken thighs for bone-in pieces to enhance moisture and add deeper flavor during grilling. For a dairy-free option, substitute yogurt with coconut milk mixed with a tablespoon of lemon juice to maintain tanginess. If charcoal grilling isn't available, broiling in the oven on a wire rack ensures even cooking and a similar charred finish. To boost smokiness, try adding a small amount of smoked black tea powder or liquid smoke to the marinade.
Allergies
Tandoori Chicken contains dairy from the plain whole milk yogurt used in the marinade, which may cause allergic reactions in individuals sensitive to milk proteins. The dish also includes spices like turmeric, cumin, and coriander, which can sometimes trigger allergic responses or sensitivities in some people. You should inform restaurant staff about any specific allergies to spices, dairy, or ingredients to ensure your meal is safe.
Why this recipe?
Tandoori Chicken from Swig restaurant is beloved for its perfectly marinated, tender chicken infused with authentic Indian spices and cooked in a traditional clay oven, delivering a smoky, juicy flavor. The balance of yogurt, garlic, ginger, and a blend of aromatic spices creates a rich and vibrant taste that stands out on any menu. Your attempt to recreate this dish at home is worth it because it captures the essence of classic Indian cuisine, offering both health benefits and a bold, satisfying experience. Making a copycat version allows you to enjoy Swig's signature dish anytime with personalized seasoning and freshness.