Tandoori chicken is the most asked for dishes in restaurants as its loved by all.
To replicate the same in our homes is litte difficult as we dont have the proper tandoor oven but we can almost reach a flavour close to it.
To replicate the same in our homes is litte difficult as we dont have the proper tandoor oven but we can almost reach a flavour close to it.
Tandoori chicken with Tehar |
Ingredients:
1 whole chicken cut into 4 or 10 pieces
1 tbsp ginger and garlic paste
3 tbsp melted butter
1 tbsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 garam masala powder
1/2 tsp crushed kasuri methi
1/2 cup hung curd
1 tsp lemon juice
1 to 2 drop red food color optional
Salt as per taste
1 small piece charcoal
1 tbsp ginger and garlic paste
3 tbsp melted butter
1 tbsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 garam masala powder
1/2 tsp crushed kasuri methi
1/2 cup hung curd
1 tsp lemon juice
1 to 2 drop red food color optional
Salt as per taste
1 small piece charcoal
Method:
1. Wash and pat dry the chicken pieces. Take a fork pierce through all chicken pieces.
2. In a bowl add in all ingredients except charcoal and butter. Mix the marinade well with chicken pieces. Refrigerate overnight or minimum 4 to 6 hours.
3. Skewer the chicken in rods or seekh and brush butter. Line them on baking sheet. Bake for 40 minutes at 220*c. Turning in between and brushing with butter.
4. Once cooked remove in a dish. Place a small bowl in centre and place burning charcoal on it. Pour little ghee or butter and as soon as smoke appears close the lid. Keep the lid on for 10minutes. Then serve ( this gives smoky flavour same as oven tandoor)
1. Wash and pat dry the chicken pieces. Take a fork pierce through all chicken pieces.
2. In a bowl add in all ingredients except charcoal and butter. Mix the marinade well with chicken pieces. Refrigerate overnight or minimum 4 to 6 hours.
3. Skewer the chicken in rods or seekh and brush butter. Line them on baking sheet. Bake for 40 minutes at 220*c. Turning in between and brushing with butter.
4. Once cooked remove in a dish. Place a small bowl in centre and place burning charcoal on it. Pour little ghee or butter and as soon as smoke appears close the lid. Keep the lid on for 10minutes. Then serve ( this gives smoky flavour same as oven tandoor)
Note :
If you dont have oven. You can also cook on pan at low heat.
If you dont have oven. You can also cook on pan at low heat.
Tandoori Chicken with potato wedges and chutney |
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