Tandoori Chicken

Tandoori Chicken

Tandoori Chicken

The star amongst all the Punjabi dishes is, ‘Tandoori Chicken’. We often order this in restaurants as we don't have a tandoor in our kitchens. Chef Ajay with this amazing video brings this super amazing recipe of tandoori chicken which you can relish at home even without a tandoor. So, enjoy the recipe.

  • 2 nos. chicken
  • 1 tbsp. lemon juice
  • 1 tbsp. red chilli powder
  • 1 tbsp. red chilli powder
  • 2 tbsp. mustard oil
  • 1 tsp. turmeric powder
  • 1 tbsp. red chilli powder
  • 1 tsp green chilli paste
  • 1 tsp. cumin powder
  • 1 tsp. garam masala
  • 1 tsp. coriander powder
  • 1 tsp. fenufreek powder
  • 1/4 cup curd
  • salt to taste
  • ghee
  • chaat masala
Method:
  • Take 2 parts of chicken the leg and breast pieces and make some shallow cuts on them so that the flavour of the spices can seep inside. First we do the marination with 1 tbsp lemon juice, salt, 1 tbsp red chilli powder, and 2 tbsp ginger-garlic paste.
  • Now coat the chicken pieces nicely with the marinade. The pieces should be kept in the first marinade for 6 hours ideally, but we rarely have that much time so we'll keep it for at least 1 hour.
  • Now to make the second marinade we lightly warm up 2 tbsp mustard oil in a pan and add 1 tsp turmeric powder and 1 tbsp red chilli powder to it. We mix these together nicely. To this we add 1 tsp green chilli paste, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp coriander powder, 1 tsp fenugreek leaves powder, a little salt, and 1/4 cup curd. Mix these up nicely.
  • Take the chicken pieces in the first marinade after 1 hour and coat them again in the second marinade. It should be kept in the second mariantion for a minimum of 4-5 hours. Pre-heat the oven and sprinkle some oil on the oven tray and put the nicely marinated chicken pieces on that. Now we put it in the heated oven at about 250-275 degree celcius for 10 minutes. Take out the chicken after 10 minutes.
  • For a smoky flavour we burn a few coals on our gas stove and keep them in a steel bowl which is kept inside a bigger bowl. Now we keep the pieces on its sides inside the big bowl, add some ghee on the coals and tightly cover the big bowl with a lid. Take it out and squeeze a lemon on the chicken, put some butter or ghee on the top and sprinkle a pinch of chat masala. Plate it nicely with lemon, onions and green chutney on the side, garnished with fresh sprigs of coriander and serve it sizzling hot.