Blessy's Kitchen: 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). 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 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 let's 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 lime or lemon	half
Red food color (optional)	pinch
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, Red color (opt),Kasuri methi (No Pictures)

Method :

Begin by preparing the chicken. Put gashes for the flavour to penetrate.

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

After the application, 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 resting the chicken, it's time to switch to the convection oven. Place aluminum foil below the grill stand in the oven, just to save time, cleaning 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 the same. Some are fast and some are slow. Newly manufactured ovens cook food faster. Old ovens may take a longer time.