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Chicken Tandoori is a popular dish in the INDIAN subcontinent. It is prepared by roasting the chicken marinated in yogurt and tandoor spices.
It originates from the region of PUNJAB and PESHWAR(now Pakistan). It can be served as an appetizer or as a main dish.
Cayenne pepper, red chilli powder or kashmiri chilli powder is the prime spice used to get a fiery red color.
This is my mother’s way of making CHICKEN TANDOORI.
Ingredients
- Chicken - 4 leg pieces along with thighs
- Ginger Garlic Paste - 2 tbsp
- Yogurt - 1/4 cup
- Kashmiri Chilli Powder - 2 tsp
- Garam Masala Powder - 1/2 tsp
- Kasurimethi Powder - 1/4 tsp
- Lemon Juice - 3 tbsp
- Salt
- Oil
TO DRY ROAST:-
- Dry Red Chillies - 6 to 8
- Cumin Seeds - 1 tsp
- Coriander Seeds - 1 tsp
- Pepper Corns - 1 tsp
Instructions
- Wash the chicken pieces and drain them well. Mark slits.
- Dry roast the ingredients given under “TO DRY ROAST” for 2 minutes on low flame. Cool completely and blend to a fine powder.
- Marinate the chicken pieces with lemon juice, salt and ginger garlic paste. Refrigerate for 1 hour.
- Now, add all the remaining ingredients along with the ground masala powder, marinate well and keep aside for 4 to 6 hours. For best result, keep refrigerated over-night.
- Keep chicken in room temp. 30 minutes prior to cooking.
- Grill chicken at 250 degree for 20 minutes. Flip over after 10 minutes. Serve with naan and mint chutney!
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