The Real Taste of Amritsar – Tandoori Chicken Recipe Learned from Bubby Chicken

🍗 The Real Taste of Amritsar – Tandoori Chicken Recipe Learned from Bubby Chicken

🛫 1. Our Amritsar Food Trip – A Journey of Flavors

On a chilly morning of January 9th, we landed in the flavorful streets of Amritsar, Punjab — a city where every corner carries the aroma of spices and tradition. After seeking blessings at the Golden Temple, our next stop was the famous “Bubby Chicken & Fish Corner”, known for its rich and authentic Punjabi non-veg delicacies.

That’s where we discovered a game-changing dish – the iconic Tandoori Chicken (locally called Tandoori Murgh), cooked in a traditional clay tandoor, giving it that smoky depth and vibrant red color.

🔥 And today, we’re sharing that very same recipe with you — straight from the streets of Amritsar!

🔥 2. The Charm of Bubby Chicken – Where Tandoori is an Art

This small but legendary joint doesn’t need fancy decor. At Bubby Chicken, the magic is in the marinade and the fire. The moment you step near, the smoky aroma of roasting chicken pulls you in. The traditional tandoor and the love they put in their food is what makes this place so special.

The owner kindly explained to us — “The secret to a great Tandoori Chicken lies in its marination time, spice mix, and slow cooking over fire.”

🍋 3. Recipe – How to Make Authentic Amritsari Tandoori Chicken

🧂 Ingredients:

• Chicken (Bone-in) – 750 grams, cleaned and cut

• Yogurt (Thick curd) – ½ cup

• Ginger-Garlic Paste – 2 tsp

• Lemon Juice – 1 tsp

• Mustard Oil – 2 tsp

• Red Chili Powder – 2 tsp

• Turmeric – ½ tsp

• Coriander Powder – 1½ tsp

• Cumin Powder – 1 tsp

• Garam Masala – 1 tsp

• Salt – to taste

👨‍🍳 Preparation:

1. Prep the Chicken
   Rinse and pat dry the chicken pieces. Apply lemon juice and a pinch of salt. Let it rest for 15 minutes.

2. Marination
   In a bowl, mix yogurt, mustard oil, all spices, and ginger-garlic paste. Rub this paste thoroughly over the chicken. Cover and refrigerate for at least 6 hours (overnight is best).

3. Oven/Tandoor Setup
   If you have a traditional charcoal tandoor — great! But at home, preheat your oven to 200°C (392°F).

4. Cooking
   Bake or grill the chicken for 25–30 minutes, flipping midway. Keep brushing it with ghee or butter to avoid drying.

5. Serving
   Serve hot with onion rings, lemon wedges, and mint chutney!

💬 4. Our Honest Experience – A Taste to Remember

The first bite took us by surprise — juicy from inside, slightly crisp outside, and bursting with layered spices. The smoky flavor from the tandoor gave it a restaurant-style finish. It wasn’t just a dish, it was a story told through flavor.

This Tandoori Chicken recipe from Bubby Chicken, Amritsar, captures the soul of Punjab in every bite.

✅ 5. Pro Tips

• Use hung curd for a thick marinade that sticks well.

• Don’t skip mustard oil — it adds authentic Punjabi warmth.

• Want that smoky aroma at home? Burn a piece of coal and place it in the pan (dhungar method).

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📍 6. Location (Where We Learned This)

Bubby Chicken & Fish Corner
📍 Amritsar, Punjab – India
🕒 Open from noon to night
💬 Pro tip: Try their fish fry too!

🙌 7. Final Thoughts – Bring Amritsar to Your Kitchen

If you ever visit Amritsar, make sure you stop by Bubby Chicken and try their legendary Tandoori Chicken. But if not, bring a piece of Amritsar to your home by following this recipe.

This is not just food — this is an experience, straight from Punjab’s heartland.

👉 Coming up next: Another Punjabi classic — Sarson Da Saag & Makki Di Roti. Stay connected with Foodie Shouaib!

👉 Watch the full recipe video here:
📺 https://youtu.be/AD7ZIA9wqZU?si=agzeXZooZ1oZOnLY