Food Culture - Chicken Tandoori

Hello, 

  Today I am going to tell you a special recipe for chicken whose name will make your mouth water

Let's see Chicken Tandoori today

Materials:

400 grams of chicken with bones

2 teaspoons of ginger-garlic paste

2 to 3 tablespoons of thick curd

2 tsp tandoori masala

1 1/2 tsp red chillies (begin)

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 teaspoon of turmeric

2 tbsp lemon juice

Red Food Color (Optional)

Like the taste of salt

1 tsp oil

2 tbsp butter

1 tsp chaat masala to add on top

For the salad-

1 onion, sliced vertically

1 cup cabbage, peeled and thinly sliced

Chilli, salt, and lemon to add to the salad

Action:

1) Strain the curd and keep it in a bowl for 5-10 minutes. This means that excess water will evaporate and you will get thick curd.

2) To make marinating masala, add ginger-garlic paste, tandoor masala, red chillies, turmeric, coriander-cumin seeds, salt, 1 tsp oil and lemon juice to thick curd. Beat well with a spoon.

3) Cut the thighs and legs of the chicken on all sides with a knife. Cut the rest of the chicken into 3" pieces. Marinate the whole chicken with the prepared masala for 7-8 hours and keep it in the fridge.

4) Preheat oven to 400 F. Grease a baking tray with butter and arrange the chicken pieces on it. Bake the chicken in the preheated oven for 30 minutes. After 15 minutes, flip the chicken over leave a little butter on top and bake for the remaining 15 minutes.

5) A home method of cooking Tandoori is Tandoor Bhatti if you don't have it then take a four kg dalda box. After removing the upper and lower round parts of that box, the box will remain hollow.

6) Keep that box on gas. And keep a skewer with chicken on it so that the chicken gets roasted from all sides. If parotta and naan are to be baked then this home oven will be useful.

5) Serve the Onion and Cabbage Salad with Limburus and Chaat Masala Fritters over the hot Tandoori Chicken.

Note:

1) After cutting the chicken thighs and legs, make sure that the marinating spices penetrate inside.

2) Chicken is likely to get tough if baked for too long.

3) A simple tip if you want to give the chicken a smoky flavour,

Hold a small piece of charcoal in tongs and heat it over a gas flame or candle until red. Put this piece in a bowl and place it in the centre of the tandoori chicken plate. Put a spoonful of ghee on a piece of charcoal, the smoke will start immediately and close it by placing a pan on top. Keep it covered for 5-7 minutes so that the chicken gets a nice charcoal flavour. 

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