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PrintTANDOORI CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut Chicken pieces into 8 sections - 2 drumsticks, 2 thighs, 4 breast pieces and the body or carcass cut into 2 pieces. Wash and trim these pieces and dry them on kitchen towels.
Preparation of Garam masala:
- Heat pan and dry roast all ingredients for few minutes on medium heat till they release their natural oils and are intensely aromatic.
- Grind them to a fine powder and reserve for use.
Preparation of Tandoori paste:
- Add the mentioned ingredients in a bowl and add 2-3 teaspoon of freshly ground Garam masala.
- Then add curd and mix the mixture until it forms a semi-thick paste of deep red colour.
For Marinating Chicken:
- With a sharp knife, make a couple of slits on chicken pieces.
- Add Tandoori paste in a bowl and gently rub it on chicken pieces until they are red coloured with the thickly coated paste.
- Cover the bowl and refrigerate about 2-4 hours for marinating the chicken. Later remove and bring it to room temperature.
To grill Chicken:
- Pre-heat a gas, electric or charcoal grill, or even an oven's broiler or top grille, till its searing hot. It is essential that the grill be heated to its maximum temperature comparable to the interior of a tandoor and to give the chicken a charred, crisp exterior with a deliciously moist interior.
- Once the grill or broiler is hot, grill the marinated chicken pieces 2 - 3 inches away from heat.
- Turn the pieces halfway through and baste (pour) butter and ghee every few minutes, till they are crisp outside and perfectly cooked and moist inside.
- When the chicken is perfectly cooked, remove and keep it on a plate.
- Garnish with coriander leaves, onion rings and lime wedges. Serve hot with mint chutney.
INGREDIENTS
- 1½ chicken with skin
For Garam Masala:
- 1 inch Cinnamon stick
- 1 teaspoon whole Black peppercorns
- 2 Brown Cardamoms
- 4 Green Cardamoms
- 1 ½ teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 4-5 Cloves
- 1 Bay leaf
For Tandoori paste:
- 2 tablespoon Ginger-Garlic paste
- 3 tablespoon red chili-garlic paste (Grind 35 grams of dried red chilies, 3 garlic cloves and ¼ tsp of salt)
- 2 teaspoon Chaat masala
- 1 teaspoon dried Ginger powder
- 1 teaspoon Turmeric powder
- ¾ teaspoon salt
- Juice of 1 Lime
- 3-4 tablespoon whisked curd
To Grill Chicken:
- 2 tablespoon Butter
- 1 tablespoon Ghee
To Garnish:
- Juice of 1 lime
- 2 teaspoon chopped fresh coriander leaves
- 2 onions, sliced in rings
- 4 lime wedges
8 comments for “Tandoori Chicken”
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