Best TANDOORI CHICKEN Recipe

Ingredients for Tandoori Chicken:

Chicken : 1.5kg, cut in to 6 to 8 pieces or 1 small full chicken

First Marination :

Kashmiri Chilly Powder : 4tbsp

Lemon Juice : 2tbsp / Vinegar : 1tbsp

Salt : 1/2tsp

Second Marination :

Ginger paste : 2tbsp 

Garlic Paste : 2tbsp 

Garam Masala Powder : 2tbsp

Kasoori Methi Powder : 2tsp

Mint leaves : 20, finely chopped

Cumin Powder : 1tsp

Coriander leaves : 1/2Cup, finely chopped

Lemon Juice : 2tbsp

Hung Curd : 1Cup

Black Salt / Salt  : 1tsp

Fresh cream : 2tbsp

Mustard Oil : 1tbsp

Red Food Color (optional)

Method for Restaurant style Tandoori chicken recipe :

1. Put chicken in a colander and pat dry(important step) completely. Combine it with the ingredients listed below "First marination" for 1hour. 

2. Take a small bowl and mix the ingredients under "second marination" using a fork. Apply it on chicken pieces and rub well with your hand. Marinate for 5 to 8 hours in refrigerator(or overnight).

Baking Method for Tandoori Chicken: Preheat oven to 200 degrees. Take a greased vessel(with butter or mustard oil). Chicken should be in room temperature before grilling / baking it. Take out the chicken pieces from the marination and arrange it on the greased vessel. Cover the vessel with aluminum foil and bake for 1hour. Now remove the foil from top and bake till the water evaporates. 

Grilling method for Tandoori Chicken:  Chicken should be in room temperature before grilling / baking it. Lightly grease the rack with marinated chicken pieces on top of it. Grill for 30 minutes or until done and turn the sides in every 10 minutes.

Pan Fried Tandoori Chicken : Chicken should be in room temperature before frying it. Heat refined oil in a non stick pan and fry the chicken pieces.

Serving Suggestions : Lemon wedges, mint chutney, raitha and naan