Home Made Chicken Tandoori | Jabbar Bhai

Chicken Tandoori

The easiest way to make a tasty chicken tandoori – let’s see how to prepare chicken tandoori.

Ingredients

  • Chicken – 1kg (cut into 4 big pieces)
  • Oil – 100 ml
  • Chili powder – 2 tablespoon
  • Turmeric powder – 1/2 tablespoon
  • Cumin powder – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Garam masala powder – 1/2 tablespoon
  • Food color – little pinch
  • Kasuri methi – 1 tablespoon
  • Salt – 1 tablespoon
  • Curd – 100ml
  • Lemon – 1
  • Ginger Garlic paste – 2 tablespoon

Things to do before we start cooking ….

  • Take 100g of peeled ginger and 100g of garlic, grind them until it becomes paste.
    This ginger garlic paste gives a very good taste and flavor to our dish.
  • Put a lot of small cuts on the sides of chicken pieces (so that masala goes deep into the flesh).
    Wash the chicken pieces and keep them in a plate to dry for some time.

Steps to Prepare

Let’s add the below ingredients together in a bowl to prepare our marinating masala.
A. Take 100 ml of curd in a bowl.
B. Squeeze the juice of one full lemon into that bowl.
C. Put 2 tablespoon of ginger garlic paste.
D. Add 1 tablespoon of salt.
E. Add 1 tablespoon of Coriander powder and add it.
F. Add 1 tablespoon of cumin powder.
G. Add 1/2 tablespoon of garam masala.
H. Add turmeric powder – ½ tablespoon.
I. Add red chili powder – 1 tablespoon.
(If we are using “Kashmiri chili powder” – then we need to add 2 tablespoons because this kind of chili powder have less spiciness compared to the normal chili powder)

J. Add Kasuri methi – 1 tablespoon (it gives good flavor)
Now, start mixing the contents well.

Once the contents are mixed well, check for colour.
Then we can add ¼ tablespoon of artificial colouring agent (red colour). Don’t put too much of this color.

Apply the masala prepared in step 1 on all the pieces of chicken.

After applying masala, keep the chicken pieces in refrigerator
(don’t keep in freezer – just keep in the normal stand)

Let the chicken pieces marinate well with that masala for 6 hours (inside fridge).

Place a wide mouth pan or tawa on the stove. Keep flame in high.
Pour in 50 ml of oil.
Once the oil boils, turn the flame to LOW.

Keep one or two pieces of chicken on the pan with boiling oil in it.
Let the chicken pieces start frying in low flame.

Slightly shake the chicken pieces from time to time – so that the pieces don’t get burnt in the bottom.

After 2 minutes, lets flip the chicken pieces to the other side.
Again, shake the pieces slightly from time to time so that they don’t get burnt.

Once again, flip the frying chicken pieces. This will help the pieces to get fried nicely.
Repeat this for two or three times. The pieces should get fried for 2 minutes on each side.

Try to press the pieces a little harder at the end so that they get fried deeply.

Please note that this whole process will take 15 minutes – so that we will be able to get deeply fried chicken pieces that are not burnt.

Repeat the same frying process for the other 2 pieces.

Note: Please remove the extra masala from oil once the first round of chicken pieces is fried.
Also add a little of oil for the second round and wait for it to boil before frying process begins.

Keep all the fried pieces of chicken on a wide mouth pan or tawa.
(No need to add oil or water)

Take two pieces of charcoal (obtained from burning wood – or you can buy from shop).
Heat the charcoal on the gas burner itself – till they become hot and reddish.

Once the charcoal is red hot – place them in a very small bowl made of aluminum or steel.

(a) Now keep the bowl carrying red charcoal in the middle of pan having chicken pieces.

(b) Pour a little ghee on the charcoal – now smoke will start coming out.

(c) Close the pan immediately with a suitable lid – leave the lid closed for 10 minutes.

(d) Thus, the smoke will give a good smoky flavor to the chicken pieces.

After 10 minutes, the chicken tandoori will be ready to be served with a good smoky flavor.

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