Tandoori chicken has become an incredibly popular, ubiquitous item on the menus of Indian restaurants. This particular chicken dish is originated in the Punjab region of India. It is a classic chicken starter recipe for any kind of dinner party with family or friends.
Recipe servings: 4 Persons
Preparation Time: 15 mins
Cook time: 45 mins
Difficulty Level: Medium
- 8 large pieces of chicken.Each of 150 gms (preferred 2 pieces of breast, 2 pieces of thighs and 2 pieces of wings)
- Red Chilli powder (preferably Kashmiri Red Chilli powder to give a rich colour)
- Ginger Garlic paste
- Hung curd
- Tandoori Masala
- Lemon Juice
- White Oil
- Green Chilli paste
How to make Tandoor Masala
Roast 2 Sticks Cinnamon, 1/2 Tbsp Black peppercorns, 6 Green cardamom,2 tsp Coriander seeds, 2 tsp Cumin seeds, 5 Cloves on medium flame and ground it to a fine powder.
Marination Process :
Take the chicken pieces and prick it with the help of a fork so that the masala gets inside.
Rub 2 full lemon juice and salt and leave the chicken for half an hour untouched. (lemon juice makes the chicken tender)
Take 3 tbsp of ginger garlic paste, 3 tbsp of hung curd, 2 tsp of Kashmiri red chilli powder, 2 tsp of green chilli paste, 1 tsp of chat masala, 2 tbsp of tandoori masala, 2 tsp of white oil and salt to taste in a bowl and a smooth paste.
Rub the smooth paste to the chicken pieces and refrigerate it for at least 5 hours.
Cooking Process: (without a tandoor oven)
Place the chicken pieces on a heat resistant plate and cook the chicken on the micro oven on micro power mode for 15 minutes. When the chicken becomes soft bring it out of the oven.
Brush the grill stand with white oil and place it over the gas flame. Place the half cooked chicken pieces on the top of the grill stand. The flame should be on high mode. Turn the chicken pieces brushing oil as soon as one side of the chicken gets roasted. Continuous oil brushing avoids the chicken to get dry. The chicken stays juicy and tender.
When both sides of the chicken get roasted to keep it on a plate. Take a small bowl with a heated charcoal on it and drop a few drops of oil over it and cover the plate with a lid. This gives a rich smoky flavour to the chicken. The chicken is ready to serve .garnish it with onion rings, lemon slices, and green chutney.
Preparation of Green Chutney:
Make a smooth paste of Coriander leaves, garlic paste hung curd, a small amount of tamarind, salt and sugar to taste.