Subham's Kitchen

Tandoori Chicken Recipe

• By subham
• May 22, 2016
• 5 Comments

Preparation time:-  30 minutes                       Cooking Time:- 40 minutes

Serves:- 3                                                                 Level of cooking:- Moderate

For all the chicken lovers like me, I am sharing with you my tried and tested Tandoori Chicken recipe. Rather than mostly being eaten as in starters and appetizers, sometimes it is also eaten as a main course dish, traditionally with plain or butter naan and is used in tomato-cream based curry called  butter chicken.

Main Ingredient

1. Chicken legs for Tandoori or Roasting- 3 pieces
2. or Full Chicken cut into 4 pieces

For 1st marination

1. Lemon juice- 1 tablespoon
2. Salt- 1/2 teaspoon
3. Ginger-garlic paste- 1 tablespoon
4. Kashmiri red chilli powder- 1 teaspoon

For 2nd Marination

1. Hung Yogurt- 1/2 cup
2. Kashmiri red chilli powder- 1 tablespoon
3. Black salt- 1/2 teaspoon
4. Salt- 1/3 teaspoon or as required
5. Garam masala- 1 teaspoon
6. Ginger-garlic paste- 1 tablespoon
7. Kasoori methi (Dry fenugreek leaves)- 1/2 teaspoon
8. Mustard oil- 2 tablespoons
9. Melted butter- 1-2 tablespoons for brushing

Method

1.Take clean washed and pat dried chicken pieces and slit on the thigh, breast and leg with a sharp knife.

2.Place the chicken pieces into a wide vessel and start adding the 1st marination ingredients: salt, lemon juice, ginger-garlic paste and kashmiri red chilli powder. Apply the mixture nicely on chicken and specially in between the slits. Cover it and set aside for half an hour to 1 hour.

3.Now lets start the 2nd marination.

4.For hung yogurt, tie up the yogurt in a muslin cloth and hang over a bowl for 15-20 minutes. You can also use greek yogurt.

5.Add hung yogurt in a mixing bowl. Add salt, black salt, ginger-garlic paste, kashmiri red chilli powder, crushed kasoori methi and mustard oil. Combine all the ingredients well by using a spoon and make a thick marination.

6.Rub the mixture over the marinated chicken all over and in between the slits. Cover and place it in a fridge for over night or atleast for 4-6 hours.

7.Turn on the oven at maximum temperature and line your baking tray with an aluminum foil. Now place the marinated chicken on the baking tray. Apply leftover marinade and brush it with melted butter and place the tray in middle rack of the oven. Cook it for 15-20 minutes.

8.Now open the oven and flip the chicken, apply some marinade mixture and brush some melted butter and again put it back in the oven and bake it for another 15 minutes on high temperature. Now, change the setting to broiler mode and broil it for 3-4 minutes or until you get a nice grilled effect.

9.Take it out and place them in a serving plate, sprinkle some chat masala and serve hot with salads, green chutney or raita.