Tandoori Chicken:
Ingredients:
For First Marination:
Chicken legs – 2 (700 grams approx)
Lemon – 1/2
Ginger garlic paste – 1 tsp
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tsp
Salt as required
For Second Marination:
Hung curd – 3 tbsp
Ginger garlic paste – 1 tsp
Lemon – 1/2
Kashmiri chili powder – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1tsp
Garam masala – 1 tsp
Cumin powder – 1 tsp
Chaat masala – 1 tsp
Turmeric powder – 1/4 tsp
Oil – 1 tbsp
Salt as required
For Grilling:
Butter 2 tbsp
Charcoal piece
Instruction:
Marinade for tandoori chicken:
First Marination:
1. To a mixing bowl, add lemon juice, ginger & garlic paste, kashmiri chili powder, turmeric powder and salt.
2. Make deep gashes over the chicken and add it to a bowl.
3. Set aside for 15 minutes.
Second Marination.
1. Take a bowl, add thick/hung curd, ginger & garlic paste, lemon juice, kashmiri chili powder, red chili powder, coriander powder, cumin powder, garam masala powder, chaat masala powder, turmeric powder and salt as required.
2. Mix everything well. The marinade has to be thick consistency.
3. Add the chicken into it.
4. Make sure the masala coated well into the gashes.
5. Cover and refrigerate for at least 6 hours or overnight if possible.
Tandoori Chicken:
1. Heat butter in a pan, add marinated chicken pieces. Cook for 5 minutes on low flame.
2. Flip the chicken on the other side for 10 minutes on low flame.
3. Apply the leftover masala all over the chicken.
4. Keep flipping and cook the chicken on each side until both sides get cooked well.
5. Cover and cook for 5 minutes.
6. To get a smoky flavor, burn a small charcoal piece and place it in a small foil cup/ steel bowl and pour some butter onto the burning charcoal.
7. Cover with a lid. Allow it to smoke for 5 minutes.
8. Tandoori Chicken is ready. Serve with onion, lemon wedges and mint chutney.
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