The Tandoori Chicken is the most popular variations of grilled chicken in the Indian Cuisine! Most of you are love to taste tandoori but you may feel hard to make it. Believe it or not this is my all time favorite recipe that I make at home often. It’s really very simple and more delicious too.
Instead of deep frying the chicken which gives you more fat and cholesterol, tandoori chicken is cooked under very low flame and less oil. It preserves the nutrients,vitamins and minerals even it is cooked in closed lid. The traditional way of making Tandoori chicken is cooked over smoky in clynderical pot like tandoor.But You need not worry about the tandoor oven.
Nowadays you can try the tandoori chicken in fry grill pan with the close lid instead of having the tradition making (charcoal and grill.) and also with no microwave oven. Tandoori chicken, Chicken Briyani with a simple cucumber Raitha / pineapple chutney / Mint chutney is the perfect combination. Try this recipe and Plz send me your valuable comment for this recipe.
What do you need…Ready?
1. Chicken Thighs(skinless) – 4
2. Chicken legs(skinless) – 4
3. Grounded Cumin- 1 tsp
4. Lemon juice - 1
5. Red chili powder - 2 tsp
6. Curd (Yogurt) – 1 cup
7. Garlic paste -2 tsp
8. Ginger paste -2 tsp
9. Ground cinnamon – 1 tsp
10. Garam masala powder - 1 tsp
11. Coriander powder -1 tsp
12. Paprika powder-1/2 tsp
13. Turmeric powder – a pinch
14. Black pepper -10 turns fresh
15. Saffron – a pinch
16. Mustard oil -1 tsp
17. Cooking Oil – for apply
18. Salt As per taste
Start, Camera, Action
1. Soak the saffron in warm water for five minutes.
2. With the sharp knife, score the chicken flesh deeply, make each piece is to be slashed 3
times like a diagonal.3. Mix the chicken with ½ tsp of red chili powder, salt and 2 tablespoons lemon juice. Apply this
to the chicken and keep it aside for 5 minutes.
4. Take Yogurt in a bowl; add all the remaining powdered ingredients, saffron and mustard oil.
Mix well.
5. Take a zip lock freezer bag, add all the chicken pieces with the blended
ingredients, massage the bag to mix the ingredients and coat the pieces.
6. Refrigerate the marinated chicken pieces overnight (Keep it in the same zip lock bag, so that
it keeps the freshness and nutrients)
7. Remove the chicken pieces from the marinade; fry the pieces with the thick
marinade cling to them in a hot oiled Grill Pan with closed lid until dark on one side.
8. Flip and fry until darkened on the other side.
9. You just slip the chicken meat and make sure the chicken is cooked through.
10. Serve hot with onion slices and lemon wedges.
Comments
Post a Comment