Tandoor Chicken are the ever favourite chicken dish of all Indians. These are deliciously spiced, and the main reason for the deliciousness lies in marinating the chicken – the longer the marinade the more flavourful and moist the tandoor chicken will be. You can cook this either over tandoor or oven or also on cooktop.
Ingredients:
FIRST MARINADE:
2 tablespoon Lemon Juice
6 pieces of Chicken Legs
Salt to taste
SECOND MARINADE:
1 cup Hung Curd
2 teaspoon Crushed Garlic and ginger paste
1 teaspoon Kastoori methi
1 tablespoon tandoori masala
1 teaspoon GaramMasala)
¼ teaspoon Nutmeg Powder
Salt to taste
1 tablespoon Butter/Ghee/oil
Recipe:
First marinade: Wash and clean chicken pieces thoroughly. In a big bowl add lemon juice and salt, whisk and add chicken pieces, coat it thoroughly and refrigerate it for an hour or two.
Second Marinade: In a large bowl whisk curd and mix crushed ginger-garlic paste, add kastoori methi, tandoori masala, nutmeg powder and salt. Mix till all the spices are well blended.
Take chicken out of the refrigerator and add it to this marinade, coating it properly; cover and keep the chicken overnight in the refrigerator.
In a pan heat butter or ghee. Add chicken, cover and cook for 2-3 minutes.
The coating will then be washed away as the curd coagulates. After 5 minutes add the left over marinade mix to the pan and keep cooking on medium high.
Increase the flame to high and start sautéing.
Once all the liquid fat has been soaked up –you will have delicious tandoor chicken.
By:Archa Dave
