Saturday, 16 March 2013

Tandoori Chicken

Tandoori chicken is the most popular Indian Chicken dish in the entire world, next to Butter Chicken.
This dish is an all time favorite of not just Indians but all people fond of good food.
The traditional and authentic way of making this dish is by using a clay oven called "Tandoor" in which the chicken is grilled.
But you can also grill on a charcoal grill/outdoor barbeque or even on a Gas Grill or Electric Oven.
The marinade is very easy to make.... and the grilled Tandoori chicken is just mouth watering.

Serves 3
Chicken - 1 kg - cut into 8 pieces ( I have used only leg and thigh pieces since its easier to grill and eat)
Curds - 6 tbsp
Maida /Plain flour - 2 tbsp
Orange red edible color or Kashmiri chilly powder - 1 tsp 
( I have used Kashmiri chilly powder for color)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt - 1 tsp ( or as per taste)
Coriander powder - 1/2 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Amchoor or Dry mango powder - 1.5 tsp

Take a large bowl, add the curds, maida, color, garlic, ginger, salt, coriander, red chilly and garam masala and amchoor powders and mix well.
Wash the chicken, squeeze out all excess water and pat dry with a clean kitchen towel.
Marinate the chicken in the curd mixture for atleast 3 hours in the refrigerator.
Grilling the chicken pieces
In a Tandoor/Charcoal Barbeque grill:
Rub the grill with some oil and place the chicken pieces on it, grill on one side for 5-6 mins, then overturn the pieces and grill till done.
In an Electric oven:
Rub the wire rack of the oven with oil (keep on the middle rack) and place the marinated chicken on it, so that the extra marinade can drip down from the grill into the tray in the lower rack.
Grill for 8-10 minutes at 180 degrees.
Overturn again, brush with oil and grill for another 15 minutes till tender and crisp.
The time of grilling depends on the oven, so you can increase the time as required.
Serve hot with onion rings, lemon wedges and Mint Chutney.

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