Tandoori Chicken || Restaurant Style Tandoori Chicken at home

I have always tried making tandoori chicken in oven or pan but never felt satisfied with the taste. Finally today was able to achieve the tandoori served in restaurants.

You can easily make this at home.

Getting chicken ready:

Cut 1 chicken into 4 quarters and make gashes all over it.

1st marination:
Add chicken pieces in a bowl and add half cup vinegar. Mix well and let it soak in it for 20 minutes. Then squeeze out the vinegar and pat dry and keep it ready.

2nd marination:
1 tbsp ginger and garlic paste
2 tbsp Kashmiri red chilli powder
1 tsp tandoori masala
1/2 tsp cumin powder
1/2 tsp pepper powder
1 tbsp crushed kasuri methi
2 tbsp mustard oil
2 tbsp yogurt
Salt to taste

Grind above ingredients to a smooth paste in a grinder and marinate the chicken pieces with it. Rub the marinate well into the chicken for about 5 minutes. Cover and keep it for about 2 hours.

Charcoal smoke:
Burn charcoal. Place a foil on marinating chicken. Keep the coal on it and pour melted ghee or butter on it. Immediately close the lid and let it rest for 20 minutes.
Then take out the coal carefully and give a good mix.

Frying:
Add butter on a pan and fry the chicken uncovered for 5 minutes on high flame and theb cover and cook for 10 minutes on simmer.
Open the lid and again fry on high flame for few minutes to bring the charred look on it.

Serve with green chutney, onion rings and lemon.