This is my second post on #tandoorichicken, but I've just mastered the art of making it and thus, thought of sharing with you, how much we loved our dinner last night :)
Staying home due to #COVID19 helps me to keep my meat marinating for a longer time, while I spend the entire day working and virtually attending fire-fighting meetings. I realized last night how leaving your meat marinating for a long time makes a huge difference to the way the final product tastes (my chicken was left as long as 4 hours unintentionally, because my meeting just refused to end).
The overall cooking time for this dish is barely 25 minutes, so it's totally worth trying this out and I guarantee you'll be left very satisfied!!
I'm sharing in this post, the recipe I've used to make the tandoori chicken you see in the picture above. If you have an oven at home (my one doesn't work and yes, I need to move and get it fixed), then it's best to oven cook the chicken, but cooking this on the stove tastes great as well!
Key Ingredients Required:
1 whole chicken cut into 10 medium pieces (skinless)
½ cup greek yoghurt
1 tbsp ginger/ garlic paste
1 tsp kashmiri red chili powder
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1 tsp crushed kasuri methi
Juice of 1 lemon
Recipe for my 'mouth-watering' tandoori chicken:
Step 1: Make the marinade by adding to a bowl the following- greek yoghurt, ginger/garlic paste, kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, crushed kasuri methi, lemon juice, oil and mix well.
Step 2: Add in the chicken pieces after making deep slits on each piece to ensure the marinade is well spread. Let this rest for about 3 hours (the longer, the better and thus, if making this on a weekday, it’s best to marinade it in the morning before leaving for work)
Step 3: Add 1 tbsp oil to a pan and heat well. Add in the well marinated pieces of chicken and fry on a medium heat. Flip on both sides and fry well till cooked. I also added red chili powder mixed with oil on top of each slice to give it a nice, spicy taste. You can skip that if you don’t like your meat too spicy :)
Plate Up!!
Tandoori chicken tastes great with onions, lemon wedges and 'chutney' (coriander and/or mint). You can serve it with hot rotis or naans. Stay tuned for my recipe on home-made mini naans.
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