Wikipedia tells us about the history of tandoori chicken.
Interested can click here to read the story behind tandoori chicken.
Here I am describing the procedure to make the Tandoori chicken in our household oven.
Method:
Chicken - 2 lb
Select a chicken of medium size, with tender meat. Cut it into 4 pieces. This is called butterfly cut / quarters. Wash it by applying turmeric powder.
Make uniform slits all over the chicken pieces and keep aside.
We need to marinate it twice to get a juicy Tandoori chicken.
First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
Mix everything above and apply this on the chicken and marinate for one hour.
Second marination:
Ingredients:
Thick curd - 1/2 cup
Ginger garlic paste (ginger - 2 inch + garlic - 6 cloves )
salt - to taste
Pepper powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
(Instead we can grind 3 cloves, 2 inch cinnamon, 2 cardamom, 1/2 tsp cumin , 1/2 tsp fennel)
Lime juice / vinegar - 1 tsp
Cumin powder - 1/2 tsp
Red food color - 4 drops
cooking oil - 3 tbsp
Mix all the items above in a broad vessel.
Keep the chicken marinated for 4 hours in room temperature or a whole night in refrigerator.
Tandoori chicken:
Preheat the oven to 400 deg F.
Place the well marinated chicken on the grill and place a tray to collect the residue at the bottom.
We can place it directly on a baking tray lined with Aluminum foil too.
Cook for 30 minutes. Flip the chicken and bake again for 10 minutes.
Now change the mode to broil and roast the chicken both sides till we get the lovely color. (Say 6 minutes each side).
Tandoori chicken is ready.
Serving suggestions:
Drizzle chaat masala and serve hot with lemon wedges, onion.
Serve as a starter or side dish.
