Tandoori Chicken
One of the most famous Indian dish. I mean who haven’t heard of a Tandoori Chicken? But making one at home is almost impossible because you need a Tandoor,or a cylindrical clay oven. Its quite difficult to get that smoky flavour and charred quality that is the signature of a proper Tandoori Chicken. The way one can make it at home is by roasting and grilling the chicken to ensure it has cooked well and has that charred exterior.
The recipe and method that I follow gives an almost similar replica of the one you get at restaurants. The chicken will be juicy and tender ,and bursting with flavour!
Tandoori Chicken
Juicy, tender and full of flavour, this recipe is a keeper!
Ingredients
- 500 gms Chicken With bone
First Marination
- 2 tsp Lemon Juice
- Salt As per taste
Second Marination
- 1 tbsp Red chilli powder
- ¼ tsp Turmeric powder
- 3 tbsp Curd
- 2 tbsp Ginger garlic paste
- 1 tsp Garam masala
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Black pepper powder
- 2 tsp Kasuri methi
To serve
- 1 no Onion Cut in rings
- 1 no Lemon Cut in wedges
Instructions
- Wash the chicken and pat it dry. Make 2-3 slits on each chicken piece.
- Mix the chicken with the first marination ingredients and keep aside for 2 hours.
- Mix all the second marinade ingredients and mix it thoroughly with the chicken and refrigerate it for 6 hours.
- Pre-heat the oven to 200 degrees Celsius.
- Place a dripping tray on the lowest rack of your oven. Set a wire rack above the dripping tray.
- Roast the chicken for 20 minutes , basting once in between with the dripping.
- Change the oven settings to grill and transfer the wire rack to the top slot. Grill for 10 minutes on each side. This will impart the charred quality on top of the chicken.
- Take the chicken out of the oven and brush it liberally with butter.
- Serve the Tandoori Chicken with onion rings and lemon wedges.
Comments
Post a Comment