Chicken Recipe
Tandoori Chicken - Indian Roasted Chicken (Without Oven)
Tandoori
Chicken - Indian Roasted Chicken (Without Oven)
Tandoori chicken is a famous
appetizer from Punjab which is equally famous all over the Indian
subcontinent. This yummy appetizer was
invented by Kundan Lal gujral, a punjabi restaurant owner.
Here chicken is marinated in
selected spices and yogurt. Later it is roasted in a special oven called
tandoor from where it is named as tandoori chicken. But we do not have clay
oven in our home Today I will show easy way of making tandoori chicken which is
equally testy like restaurant’s tandoori chicken. Tandoori chicken can be eaten
by its own as a starter or appetizer or with some rumali roti naan etc. This is
without oven tandoori chicken you can try oven backed chicken tandoori recipe.
Ingredients:
For
1st Marination
Chicken leg pieces (600grams/3
big pieces)
1 lime/lemon
2tbsp. ginger garlic paste
½ tsp. turmeric powder
2 tsp. Kashmiri red chili powder
Salt sugar to taste
For
2nd Marination
3 tbsp. tandoori masala
3 tbsp. hung yogurt 1tbsp.
/chicken pieces
1tbsp. kasuri methi/dried
fenugreek leaves
½ tsp. carom seed
½ tsp. chaat masala
Method
·
First take some chicken leg pieces with thigh give
some cuts all over the chicken. I will do two marination.
· 1st Marination
·
Marinate the chicken with lemon juice, turmeric
powder, kashmiri red chili powder, salt and sugar & mustard oil thoroughly
massage those chicken pieces with those margination. Let it rest for
15-30minutes.
·
2nd
Marination
·
After 30 minutes, add hung yogurt, tandoori
masala, kasuri methi/fenugreek leaves, ajwain/carom seed, chaat masala mix
everything thoroughly rub the chicken with this margination. Let it rest for 2
hours.
·
After 2 hours, heat up a non-stick pan/grill pan
is the best but in case of mine I do not have it.
·
Brush some oil over the pan. When pan is hot then
place chicken pieces. You will get the sizzling sound. Cover and cook for 10
minutes at medium flame. Do not worry if it releases some water. It will be
dried up.
·
After 10 mins, open the lid and flip the chicken
pieces. Again cover and cook other side for 10 minutes.
·
After 10 minutes flip the chicken to another side.
Higher the flame and cook it for 5 minutes each side. No need to cover it just stays
there and check it weather it’s cooked or not.
·
After in total 10 minutes, the chicken pieces
should have some burn spot over and should get completely cooked through if not
then cook it for another 4-5 minutes.
·
So our Chicken tandoori is ready. Serve it
immediately with some chutney or raita, sprinkle some chaat masala over it and
Enjoy J
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