When i cook Tandoori chicken the chiken goes dry and hard how can overcome this??

Question

I am pretty new to cooking -- I have been trying to make tandoori paneer and Tandoori chicken over the last few days and I have got the marination bit almost perfect the only problem is when i cook these things they go hard the chicken is like rock How Do I oversome this.

Answer 1

Did you try yogurt in the recipe and marinadethe chicken in the tandoori sauce over night for best results.

Answer 2

If you're using boneless skinless chicken breasts, you want to avoid overcooking. If you're using thighs with bone (with or without skin) then a little extra cooking won't dry it out.

Use an instant read thermometer so that you take it off the heat as soon as it's done.

The longer the raw chicken sits in the marinade, the more tender it will be. The acids in the yogurt help tenderize. We usually let the chicken sit in the marinade for 4-6 hours. Then we put it on the grill.

Last tip: Chicken, beef, pork, etc. are animal proteins that need to rest when they're done cooking. Once you've taken the chicken off the grill (or whatever heat source you're using), let it rest for 10 minutes covered loosely in foil. This will help the juices redistribute. If you cut into the chicken immediately, all of the juices will run out and the chicken will be dry.

Hope that helps!

Mari

Answer 3

How To Make Chicken Tandoori

Answer 4

Bake it covered in foil at 350 degrees for the first 35 minutes, then remove the foil .. there should be a lot of liquid (from the yogurt) .. let it finishing cooking but don't wait for all the liquid to evaporate. Otherwise when it cools off it will dry out and get stiff. If you're making it with chicken breasts, cook it for less time ... if it's boneless, even less time.

You can also marinade it and cook it on barbecue grill on medium heat for 45 minutes. (assuming its pieces like legs, etc.)

Answer 5

My Dear Friend,
the simple rule for getting juicy result on any proteinous product - while using dry heat is to cook it for the shortest possible time at the highest possible temperature, (ensure doneness -The catch is at the highest temperature at which it cooks fully).

I am not specifying at what temperature and for how long as that will depend on what type of tandoor is being used and and the size of the Chicken.

Remember the longer it is exposed to heat (high heat or low heat), the more of the moisture it will lose

Answer 6

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Answer 7

A lot of factors may effect this:
A. if you are using chick pea flour in your marination this may result in the toughning. use hung yoghurt to get rid of the excess water content.
B. the temp of your tandoor or oven may be too low, so in order for the chicken to cook you may overcook the meat resulting in the loos of natural water content in the chicken making the meat dry and hard.
C. marinate the chicken for atleast 4-6 hours, with cerations made in the meat for the juices to penetrate.
Hoping this solves your problem

for any culinary questions be free to get in touch with me.

Answer 8

I don't know how, but i would like to join you for a dinner:) That sounds delicious:)

And maybe this can be a tip, you can make the chicken wait inside olive oil and vinegar for a while before cooking.. I sometimes do that for meats...

Good luck!

Answer 9

Tandoori chicken kitne ka hai?

Answer 10

Chicken stays tender by cooking it longer but with less heat.