Tandoori chicken as a dish originated in Punjab before the independence of India and Pakistan.
Recipe Tags
Non-veg
Easy
Dinner Party
Punjabi
Grilling
Baking
Appetizers
Healthy
Ingredients Serving: 3
1 kg chicken cut into medium pieces
2 big sized lime juice
2 tbsp galic paste
2 tbsp ginger paste
4 to 5 green chilli paste
1/2 kg hung curd
3 tbsp kashmiri chilli powder
2 tbsp dhania powder
2 tbsp jeera powder
2 tbsp garam masala powder
1 tbsp kasoori methi powder
1/2 tsp haldi
salt as per taste
2 tbsp oil or homemade ghee/clarified butter
1 small piece of coal
1 tbsp oil/ghee for smoking
Chaat masala (optional)
chopped coriander, lime wedges and sliced onions for garnishing
Instructions
Wash and slit the flesh of the chicken diagonally till the bone. Marinate the chicken in the above mentioned ingredients minus salt and oil/ghee. Keep aside for an hour minimum and for best results overnight in the fridge.
Preheat oven at 180 degrees.
Remove marinated chicken from the oven, add salt, 2 tbsp oil/ghee and mix it well. Keep the coal on gas till it turns red. (I use the instant coal with takes 2 minutes to burn)
Now keep the coal in a katori and keep the katori in the marinated chicken bowl. Add 1 tbsp oil/ghee on top of the coal and cover the bowl well with foil. Let it sit till oven is preheating.
Take a baking tray cover with foil and spread the chicken pieces evenly, then cover with foil again and bake for 25 to 30 minutes.
Remove foil from top, shift the baking tray to the top rack, start grill and grill the chicken for 5 minutes to get the charred effect.
You can sprinkle some chaat masala and coriander leaves before serving.
Serve it hot with lime wedges and sliced onions.
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Wash and slit the flesh of the chicken diagonally till the bone. Marinate the chicken in the above mentioned ingredients minus salt and oil/ghee. Keep aside for an hour minimum and for best results overnight in the fridge.
Preheat oven at 180 degrees.
Remove marinated chicken from the oven, add salt, 2 tbsp oil/ghee and mix it well. Keep the coal on gas till it turns red. (I use the instant coal with takes 2 minutes to burn)
Now keep the coal in a katori and keep the katori in the marinated chicken bowl. Add 1 tbsp oil/ghee on top of the coal and cover the bowl well with foil. Let it sit till oven is preheating.
Take a baking tray cover with foil and spread the chicken pieces evenly, then cover with foil again and bake for 25 to 30 minutes.
Remove foil from top, shift the baking tray to the top rack, start grill and grill the chicken for 5 minutes to get the charred effect.
You can sprinkle some chaat masala and coriander leaves before serving.
Serve it hot with lime wedges and sliced onions.
INGREDIENTS
SERVING: 3
1 kg chicken cut into medium pieces
2 big sized lime juice
2 tbsp galic paste
2 tbsp ginger paste
4 to 5 green chilli paste
1/2 kg hung curd
3 tbsp kashmiri chilli powder
2 tbsp dhania powder
2 tbsp jeera powder
2 tbsp garam masala powder
1 tbsp kasoori methi powder
1/2 tsp haldi
salt as per taste
2 tbsp oil or homemade ghee/clarified butter
1 small piece of coal
1 tbsp oil/ghee for smoking
Chaat masala (optional)
chopped coriander, lime wedges and sliced onions for garnishing
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