Ingredients for Tandoori Chicken:
Chicken : 1.5kg, cut in to 6 to 8 pieces or 1 small full 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
