Tandoori Chicken


I've never met a person who dislikes Tandoori Chicken!!! Tandoori Chicken is a popular North Indian dish made with yogurt (curd) and spices.This dish was originated in Delhi.The fame of Tandoori Chicken led to other varieties such as Chicken Tikka, Regular Indian Chicken Skewers. Today for this recipe I'm using Amul Fresh Cream instead of using yogurt (curd). When hung yogurt (or) thick yogurt is not available, this is the best substitute for it. You can use Amul Fresh Cream (use the thick cream, draining the liquids. Use liquid cream for any silky gravies like Butter Chicken or Paneer Butter Masala). If you have hung yogurt then use it. Generally Tandoori Chicken is made in a cylindrical clay oven which is called as Tandoor and that is how this dish has got its name! Today, we are going to make this Tandoori chicken in the "Convection oven". It is very simple to make and tasty too. This dish is served all over India . So lets make the popular dish "Tandoori Chicken".

             To Make This Recipe You Will Need :

Chicken (drumstick+thighs)
4 pieces (800grams)

             


There are Two marinades in the preparation of Tandoori Chicken.

So for the first marinade you will need : 

Kashmiri  Red Chilli Powder
1 Tablespoon
Salt
To Taste
Lemon/Lime Juice
1  (or) As required to make a paste of Red chilli powder and salt.


                         



For the second marinade you will need :

Amul  Fresh Cream (Drain the liquid part of the cream and use thick  cream)
4 Tablespoons
Kashmiri  Red Chilli Powder
1 Tablespoon
Salt
½ Tablespoon (or) to taste
Black pepper powder
½ Teaspoon ( Omit it if you want milder Tandoori chicken
Kasuri  methi (Dry fenugreek leaves Powder)
½ Tsp ( No Picture)
Turmeric  powder
Less than ½ Teaspoon
Garam  Masala
½ Teaspoon
Cumin Powder/ Jeera Powder
1 Tablespoon
Coriander Powder/Dhania Powder
1 Teaspoon
Juice of half lime or lemon
Half Lemon
Red food color (optional)
Pinch (or) as required
Ginger- Garlic Paste
1 ½ Tablespoon (No Picture)
Mustard Oil**
1 Tablespoon  to grease the chicken pieces

(I collected the thick cream,draining the liquid cream as you can see in the picture, a substitute for thick yogurt(curd))
You can also use Greek yogurt.




                                                        
                    Ginger garlic paste, Kasuri methi (No Pictures)

Method : 

Begin by preparing the chicken. Put gashes to the drumstick flesh, thigh flesh and very important, put a  gash to the tendon( where you hold the drumstick while you eat)



Now, make the first marinade by simply mixing all the ingredients together and apply to the chicken, making sure that the marinade also applied well into the gashes of  the chicken pieces.





After applying the marinade, rest the chicken for 15 minutes.

Mean while, start preparing the second marinade by mixing all the ingredients except Mustard oil.




After making the second marinade, apply the marinade to the chicken pieces, finally add mustard oil on the top to coat the chicken and rest it for 1 hour.



After the resting the chicken, its time to switch to the convection oven. Place aluminium foil below the grill stand in the oven, just to save time regarding cleaning of the oven. Next, preheat your oven to   
200 degrees C. After preheating, again set your oven to 200 degrees C, place the chicken on the oil greased grill and roast the chicken for 25 minutes.
 Keep an eye on your chicken while it is in the oven because all ovens are not same. Some are fast and some are slow. Newly manufactured ovens roasts faster. Old ovens may take longer time.  


Finally, Tandoori chicken is ready to serve!

 Check out this aluminium foil!!
It saves time!!

Enjoy!!!!








 Did you Know?
Tandoori Chicken is the favorite dish of 
India's First Prime Minister, Jawaharlal Nehru!!


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