Aarti Sequeira’s Tandoori Chicken: A Celebration of Flavor and Family
Savor the tradition with Aarti Sequeira’s vibrant Tandoori Chicken—spiced, marinated, and roasted for an unforgettable family meal.
Immersed in the culinary traditions of Mumbai and Dubai, Aarti Sequeira brings warmth, nostalgia, and a tapestry of South Asian flavors to her signature Tandoori Chicken. This dish, inspired by her family roots and refined in her American kitchen, takes you on a journey through a marinade rich with yogurt, bold spices, and the deep aromas of toasted seeds. Whether served at a bustling cookout or a quiet family dinner, Aarti’s Tandoori Chicken is an invitation to connect, celebrate, and savor the magic of home cooking.
What Makes Tandoori Chicken Special?
Tandoori Chicken is more than just grilled meat—it is a culinary experience. Traditionally cooked in a tandoor (a clay oven), the chicken achieves an unmistakable smoky char and succulence. Today, Aarti adapts this masterpiece for the broiler or grill, using an expertly layered marinade to ensure flavor in every bite.
- Complex Spice Blend: Toasted whole spices ground fresh for aromatic depth.
- Yogurt Marinade: Tenderizes the chicken, imparting moisture and tang.
- Adaptable Cooking: Works beautifully under a broiler or on the grill.
Family Traditions and Modern Adaptation
Aarti’s approach to Tandoori Chicken is both authentic and practical. She honors her mother’s homemade masala, a treasured link to her heritage. As a young student in America, a jar of this spice mix was a culinary lifeline and an emotional embrace—”in case you ever have a craving.” Her recipe is a tribute to family gatherings, festive occasions, and the universal joy of sharing good food.
Ingredients: Bold Spices, Creamy Yogurt
The marinade is the heart of this recipe. While the ingredient list may seem extensive, each element adds to a harmonious whole—blending heat, fragrance, and subtle sweetness.
- 2 dried guajillo chiles (or 2 chiles d’arbol, and extra paprika for color)
- 5 whole cloves
- 2 green cardamom pods (hulls discarded, seeds retained)
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- Pinch cayenne pepper
- 2 tablespoons malt vinegar or fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup canola or peanut oil
- 1 cup whole fat plain yogurt
- 8 cloves garlic, minced
- 2-inch piece ginger, peeled and minced
- 1/2 cup water (for sauce)
- 1 teaspoon honey (for sauce)
- 3 pounds boneless, skinless chicken thighs (about 12 thighs)
- Extra limes, for garnish
Active Prep Time: 20 minutes
Marination: At least 1 hour, up to overnight
Total Time: ~50 minutes plus marination
Step-by-Step Directions
1. Toast and Grind the Spices
In a dry skillet over medium heat, combine the dried chiles, cloves, cardamom seeds, coriander seeds, fennel seeds, and fenugreek seeds. Toast, shaking frequently, until the spices turn fragrant (about 3 minutes). Immediately transfer to a spice grinder and blend into a fine powder. This process unlocks the oils and aromas sealed inside the whole seeds.
2. Combine Ingredients for Marinade
In a large bowl, whisk together the freshly ground spice mixture with ground cinnamon, paprika, turmeric, cayenne, vinegar or lime juice, salt, oil, yogurt, garlic, and ginger. The blend should appear vibrant and smell intoxicating.
Chef’s Tip: Taste the marinade at this stage and adjust salt or lime to your preference. Set aside one-third cup of this mixture; you will use it later as a sauce base.
3. Marinate the Chicken
Prick each chicken thigh several times with a fork. Add thighs to the marinade, ensuring thorough coating. Cover and let marinate for at least 1 hour or as long as overnight in the refrigerator. The longer the chicken sits, the more deeply the flavors permeate.
4. Cook the Chicken
- Broiler Method: Preheat broiler to high. Line a baking sheet with foil. Arrange the marinated chicken thighs on the sheet, spaced apart and not drowning in marinade. Broil, placing the pan 4–5 inches from the heat, until slightly charred and dark in spots (about 7 minutes).
- Reduce oven temperature to 350°F (180°C). Continue roasting for 10 minutes more, or until a thermometer inserted into the thickest part registers at least 160°F (71°C).
- Grill Option: Grill over medium-high for 8–10 minutes per side, until cooked through and nicely blackened.
Rest chicken for a few minutes before serving to seal in juices.
5. Make the Sauce
While the chicken cooks, pour the reserved marinade into a small saucepan with 1/2 cup water and 1 teaspoon honey. Bring to a gentle boil over medium-low heat, whisking frequently, until the sauce thickens (about 5–6 minutes). Taste, season with extra salt and pepper as needed, and pour into a small serving bowl.
6. Serve and Garnish
Arrange chicken thighs on a platter. Squeeze fresh lime over the top and drizzle with the warm marinade sauce. Offer extra lime wedges on the side.
Helpful Tips for Tandoori Success
- Balance Marination: Avoid marinating longer than overnight, as excessively acidic environments can change the chicken’s texture.
- No Tandoor? No Problem: Your broiler or outdoor grill yields remarkable results, delivering smoky char and deep flavor.
- Boneless or Bone-In: Thighs remain juicy, but you can use drumsticks or bone-in pieces, adjusting cooking time as needed.
- Spice Level: Adjust cayenne and chile types for preferred heat.
- Marination Bowl: Use a non-reactive bowl (glass or stainless steel) to prevent metallic tastes.
Nutritional Insights
| Nutrient | Per Serving* |
|---|---|
| Calories | ~350–420 |
| Protein | 28–33g |
| Carbohydrates | 6–9g |
| Fat | 19–24g |
| Sodium | 600–700mg |
*Nutrition will vary with portion sizes and precise ingredient choices.
Suggested Accompaniments
- Basmati Rice: Fluffy, aromatic rice balances the bold chicken flavors.
- Raita: A cool yogurt-cucumber sauce soothes the palate.
- Naan or Roti: Fresh Indian flatbreads mop up delicious juices and sauce.
- Fresh Salad: Sliced onions, cucumbers, and tomatoes with lemon and cilantro complete the meal.
Why Aarti’s Recipe Works
- Layered Flavors: Toasting whole spices intensifies aroma and flavor, differentiating this dish from recipes using only pre-ground powders.
- Yogurt Tenderization: Yogurt’s acids dissolve muscle fibers, yielding juicy, tender meat without toughness.
- Home Kitchen Techniques: Adaptable methods bring restaurant-quality chicken to your oven or grill.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs are preferred for juiciness and flavor. If using breasts, reduce broil and bake times to avoid dryness. Monitor internal temperature closely and remove at 160°F.
Q: Is the marinade safe to use as a sauce?
A: Only after simmering the reserved portion thoroughly. Always set aside the sauce portion before marinating raw chicken. Cook the reserved marinade with water and honey as instructed before serving.
Q: What can I substitute for fenugreek or cardamom?
A: Fenugreek lends subtle maple-like notes; omit if unavailable or substitute with a mild pinch of fennel. For cardamom, add a hint of cinnamon and clove, though the flavor will differ slightly.
Q: Can I prepare this ahead?
A: The chicken can be marinated up to a day in advance. Cooked tandoori chicken keeps well in the refrigerator for up to 3 days. Reheat gently in an oven to restore texture.
Q: Is this recipe gluten-free?
A: Yes—provided you use gluten-free yogurt and spices, and serve with naturally gluten-free accompaniments (rice, salad).
Serving and Presentation Ideas
- Garnish with chopped cilantro and thinly sliced red onions for visual and flavor contrast.
- Offer wedges of lime and an optional side of mango or mint chutney.
- Serve family-style on a platter to encourage communal dining and sharing.
History and Cultural Notes
Tandoori Chicken’s origins trace to the Punjab region, where the invention of the tandoor oven revolutionized Indian cooking. The high heat (upwards of 900°F/480°C) creates a signature char and smokiness. Once an exclusive specialty for grand feasts, inventive home cooks like Aarti Sequeira have made it accessible for every kitchen. Today, it is a beloved staple at Indian restaurants worldwide—and a meaningful way to celebrate heritage and connection at home.
Conclusion
Aarti Sequeira’s Tandoori Chicken is an eloquent blend of tradition, technique, and joy. With simple tools and a handful of well-chosen ingredients, any cook can bring this bold, aromatic classic to their table. Every bite is a celebration—of family, flavor, and the enduring delight of home-cooked meals.
References
- https://aartisequeira.com/recipes/tandoori-chicken/
- https://magazine.northwestern.edu/people/food-network-star-aarti-sequeira-shares-her-favorite-recipes-tandoori-chicken-raita
- https://www.youtube.com/watch?v=H7SJj8S3X2g
- https://www.hallmarkchannel.com/home-and-family/recipes/chef-aarti-sequeiras-tandoori-chicken
