TANDOORI CHICKEN RECIPE (चीकेन तंदूरी)

Roasted chicken/Healthy chicken recipe/Restaurant style chicken appetizer.

One of the most favorite starters for all non veg or chicken lovers…tandoori chicken.  A common notion is that a restaurant style tandoori chicken cannot be cooked at home or could not come with the taste that we enjoy at the restaurants.  Trust me, try this recipe once, bet you will give a second thought trying again outside rather than at home.

INGREDIENTS:

·        Full chicken (cut into 8 pieces).

·        Hung curd = 1/2 cup.

·        Lemon juice = 1 lemon.

·        Ginger garlic paste = 1.5 tablespoon.

·        Salt = 2 teaspoon (or to taste).

·        Kashmiri red chilli powder = 1 tablespoon.

·        Mustard oil = 1 tablespoon.

·        Chat masala = To taste.

·        Refined oil/butter = 1 tablespoon.

METHOD:

·        Wash the chicken thoroughly and keep aside to drain the water.

·        In each chicken piece, make 3 slit marks to the bone.

·        Now for the first marination, take a bowl add lemon juice, one teaspoon of salt, one tablespoon ginger garlic paste, ½ tablespoon kashimiri red chilli powder.  Mix all the ingredients and massage the chicken with the marinate thoroughly.  Keep it for at least an hour in a cool place or in a refrigerator.

·        After an hour, prepare the second marination, take a bowl, add hung curd, left ginger garlic paste, kashmiri red chilli powder, salt one teaspoon, mustard oil, and mix it well.

·        Again marinate the chicken by giving a gentle massage.  Make sure the mixture goes in well into the slits.  Keep it for another half an hour.

·        Now, preheat the oven on 200-250 degrees centigrade on grill or broil mode.

·        Arrange the marinated chicken on a nonstick tray and grill it for 30-35 minutes.

·        Bast the chicken by applying or brushing some refined oil in every 10 minutes.

·        Take out the chicken, check if it is completely cooked and sprinkle some lemon juice and chat masala according to your taste before serving.

Serve hot with sliced onion, lemon wedges, and pudina dip.