TANDOORI CHICKEN

Ingredients

to prepare chicken tandoori recipe

• 1 Kg Chicken legs de-skinned and trimmed fat, cut into serving pieces
• For a first marinade
• 1 tablespoon Ginger garlic paste
• 2-3 teaspoon Kashmiri chili powder ( i have added 1 tbsp)
• 1 tablespoon Lemon juice
• Salt to taste
• For a second marinade
• 300 grams Greek yogurt or hung curd
• 1 tablespoon Ginger garlic paste
• 2-3 teaspoons Kashmiri red chili powder
• 1 teaspoon Garam masala powder
• 3/4 teaspoon Black Salt (Rock Salt)
• 1 teaspoon Cumin powder
• ½ cup mustard oil

Instructions

How to make tandoori chicken

1. Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken
2. Then, in a bowl, mix all the ingredients of a first marination.
3. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration.
4. In another bowl, add all the ingredients of a second marination and mix it very well.
5. After a first marination is done, transfer the chicken in this second marinade. Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight. Also, Remove the chicken from the refrigerator 45 minutes before you plan to cook it.
6. Grill it either on a charcoal grill (tandoor) or in Oven or on gas stove. Here I have chosen to do it by roasting in the oven. Pre-heat the oven at 220 degrees centigrade.  Remove the chicken from the marinade and place it on a baking tray or a rack.
7. Broil the chicken for 25-30 minutes or till done. Tandoori Chicken is ready to serve. The marinade that is left on the tray after grilling can be served along with chicken tandoori. I would highly recommend do not discard it, but still choice is all yours.

To make chicken tandoori on gas stove

1. First, heat the pan, and place the chicken on it.
2. Then cover and cook until done, do flip it once in between.
3. After that, place the roast grill on the open flame, be sure to grease the grill to avoid the sticking of tandoori murgh. Then grill from both the sides until aromatic.  Alternatively, you can also, give charcoal dhungar to get that restaurant style smoky flavor to the chicken tandoori. For Dhungar, first, Heat a piece of charcoal on open flame on stove top. Place a small steel bowl or piece of aluminium foil on top of the gravy. Put the heated charcoal on the foil.Now, pour 1 tsp of ghee over it to create smoke. Then,  immediately, cover it with a tight lid to allow the smoke to penetrate in chicken. Let it stand for 10 mins.
4. Tandoori Chicken is ready to serve.

This from :www.cubesnjuliennes.com