Tandoori Chicken

I hope you all are doing well guys.  Today I’m sharing something really close to my home. Indian Tandoori Chicken.  

Tandoori chicken is probably THE most familiar Indian food around the world. It is unclear exactly how and when this Indian version of roast meat gained the popularity that it enjoys now. Marinated in a mix of yogurt and spices, roasted in a super hot clay oven (the tandoor), tandoori meat is smoky, spicy and succulent.

It's a Friday night and we are making TANDOORI CHICKEN!! Ting ting ding! :D Need I say more? Tandoori chicken is the shining jewel in the crown of Indian cuisine which most foodies all over the globe have tried in some form or the other. I am bringing to you today, the classic tandoori chicken recipe which is beautifully charred outside, succulent inside and flavored to the core. I am going to walk you step by step, on how you can replicate the best tandoori chicken that you have had at a restaurant, right in your very kitchen.

Ingredients:

For first marination:

Chicken - 1 whole chicken, cut into big pieces

Salt - 1/2 tsp

Kashmiri red chilli powder - 1 tsp

Ginger garlic paste - 2 tsp

Lemon juice - 1 tbsp

Second marination:

Hung yogurt - 1 cup

Salt - to taste

Ginger garlic paste - 2 tsp

Kashmiri red chilli powder - 1 tsp, or to taste

Garam masala powder - 1/2 tsp

Black salt - 1/2 tsp, optional

Mustard oil - 2 tbsp

* Add a tbsp of mustard paste and 2 tbsp of oil, if mustard oil isn't available

Butter - for basting

1.     Clean and wash and pat dry the chicken pieces.

2.      Make several slits on the chicken flesh  everywhere from the top to the bottom. 

3.     To prepare the marinade, take a small bowl.

4.     Add the chicken pieces to a wide bowl and start adding the ingredients for the first marination, salt, Kashmiri red chilli powder, ginger garlic paste and finally the lemon juice.

5.     Mix well . Add the chicken pieces, coat well in the marinade and allow to rest for 10 to 15 mins.

For making hung yogurt : 

 In the mean time, add one cup of yogurt to a thin muslin cloth and tie it closely. Hung them for an hour so that all the water comes out and becomes thick.

6. Now it's time for the second marination. Take a wide bowl, add the hung yogurt, salt, kashmiri red chilli powder, garam masala powder, black salt, mustard oil( add mustard paste + sunflower oil if oil not available). Combine the masala well using a spoon and make a thick marination.

7. Take the already marinated chicken and dip them in the second marination. Cover the chicken pieces with the second marination everywhere. Marinate all the pieces. Cover the bowl again and keep inside the fridge over night or at least 2 to 3 hrs for good marination. ( we can also keep the marinated chicken overnight, for best taste  )

8. Turn on the oven to its maximum temperature settings 180 degree celcius , and start to pre heat oven.when u r ready to bake, line the baking with aluminum foil and place the chicken pieces one by one, shaking off the excess masala in case it is too much. Place the tray in the middle of the oven , close it and cook for 15 minutes.

9. Take the tray out carefully wearing oven mitts and baste the chciken pieces with the butter on top. Again put it inside the oven and cook for another 10 minutes.

10. Serve hot with mint chutney or simply with raita.

Notes:

1. Do not forget to shake off  the excess masala dripping from the chicken pieces. 

2. Always marinate the chicken more to get the best out of it, else at least allow 1 to 2 hrs of time before cooking.

Can added mustard paste and sunflower oil as if don't store mustard oil.

Directions for Coal Smoking Method For Tandoori Recipes - Smoke Food Using Charcoal

To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and grey in about 5 minutes. This indicates that the coal is ready to be used for smoking. 

At this point heat a frying pan to medium heat and pour in the contents of the dish that you want to get the smoked flavor.

Make a well in the centre of the pan, by pushing a glass or steel cup into it. Place the hot coal inside the cup. Pour a spoon of ghee on the coal.

It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute. Open the lid and remove the coal cup. You dish will now have a smoked tandoori flavor.