Hi guys,
Hope you are doing good. So, friends I will be sharing a recipe which was requested by a close friend. Thank you Piu for asking me to make this recipe. This one is a favorite of my mom and mamoni, my mother-in-law. Every time I visit India, it has now become a ritual to prepare this one. Oops, I haven’t mentioned the name of the dish yet. It is Tandoori Chicken. Whenever my parents and in-laws visit here, I have to prepare this one. They would request me and also they wish that their neighbors and friends could taste this home made Tandoori Chicken. Who does not know Tandoori Chicken? Tandoori Chicken seems popular among people from different nations. It is a chicken dish, which is maintained in a yogurt sauce and grilled in a Tandoor - a cylindrical clay oven. While researching about Tandoori Chicken, I found an interesting fact, that is, it has originated as Harappan delicacy. When I started my new journey after marriage with my husband and destined to stay at United States, I found an oven in my apparent. I was very excited as I haven't seen it before in India. I started looking for the recipes of baked foods. I started baking and now I love baking. Those were the days, and they were very special because I started learning the art of cooking. Surely, I miss those days. At that time, I started experiments to get the actual taste of Tandoori Chicken. With the help of Internet and many trial and errors, I have reached to the recipe of this flavorful tandoori. Now, I have made so many times. Sometimes I feel that I can make it in my sleep. But I should mention, it does require some planning. You can't cook it in a hurry. It needs marinating for overnight. Please don't cook tandoori chicken if you have no time. You won't get the same taste.
So, let's make some tandoori chickens.
Recipe yields 4 servings
Ingredients
4 Chicken leg quarter
1/2 cup thick yogurt (Greek yogurt / hung yogurt )
Juice of a lime (around 2 tbsp)
2 tsp salt
2 tsp chili powder
2 tsp coriander powder
2 tsp cumin powder
1.5 tbsp crushed fenugreek leaves
8-10 drops of red good color
1 tsp of chat masala
Half lime
4 tbsp of oil
Salt according to taste
Sugar according to taste
Methods
1. Take clean chicken leg quarters and pat them dry with the paper towels. The leg quarters should not have water on its surface.
2. Once they are dry enough, take a leg quarter. On its top surface, make some (4-5) deep slit marks with a knife. Repeat it for all the leg quarters.
3. Now make a mixture of chili powder, salt and lime juice. It should be like a paste.
4. Apply the paste in the slits of chicken pieces. Go deep do that you can feel the bone with your fingers. Apply this paste on the bottom surfaces. Don't forget to apply on all the nooks and crannies of the chicken pieces. The chili mixture should be finished.
5. Once all of the mixture is applied, add all the chicken pieces, yogurt, cumin powder, coriander powder, salt, sugar, crushed fenugreek leaves, food color in a large mixing bowl. Mix them very well with clean hands. God have given these two utensils. So, use it. Message all the pieces of chicken with the creamy yogurt mixture. Don't forget the bottom surface of the chicken pieces.
6. Add 2 tbsp of oil in the bowl and mix it again nicely.
7. Then cover the bowl and keep it in the fridge for overnight. If it is some hours more than overnight, don't worry, it will taste better.
8. Preheat your oven at 400 F.
9. Now take a large baking pan and cover it with a aluminum foil. Add 1 tbsp oil and spread it uniformly on all over the pan. Place the marinated chickens on the aluminum surface with the bottom surface on the down. Add 1 tbsp of oil on the top surfaces of every chicken pieces.
10. Bake it for 35 minutes. Then take the baking pan out and flip those chickens on the other sides. You can see lot of juices came out on the pan. And don't forget to wear your mittens while doing this.
11. Bake it for another 20-25 minutes and check it in between. It depends on the oven to oven. So keep an eye. The chicken should not be dry, those should be juicy.
12. Now take those out and give another flip. Squeeze the juice of half lime on all over the top surface of chickens. Sprinkle chat masala over it. And again place the baking pan in the oven.
13. Now press the broil button. Broil it for 2-3 minutes. Check it in between so that it won't get charred. I would recommend to keep the oven door little open so that you can peek and check whether the desired burnt marks appeared on the surfaces of the chicken.
14. You can flip again and add the lime juice and chat masala And broil the surface for a minute. But this is optional. You can do it if you want more charred flavor on your chicken.
15. Serve the tandoori chicken with onion slices, lime slices and some mint yogurt sauce. For mint yogurt sauce you need
1/3 cup of yogurt
1 tsp minced garlic
1/4 tsp black pepper
2 tsp chiffonade mint (roll all the mint leaves as a bundle and cut it into thin ribbons )
Salt according to taste
Mix those ingredients well in a bowl. And serve it with Tandoori Chicken as a dipping sauce.
You can try it as appetizer as well as a main course for the dinner with rice pulao/pilaf or butter garlic naan. This tandoori chicken is so juicy and succulent that you will lick off your fingers and the flavors from the spices will win your heart. You can also prepare this as an barbecue dish by grilling it on your backyard grill. Please comment if you have any question regarding ingredients or methods for cooking this one.
Thanks,
Moumita
Hope you are doing good. So, friends I will be sharing a recipe which was requested by a close friend. Thank you Piu for asking me to make this recipe. This one is a favorite of my mom and mamoni, my mother-in-law. Every time I visit India, it has now become a ritual to prepare this one. Oops, I haven’t mentioned the name of the dish yet. It is Tandoori Chicken. Whenever my parents and in-laws visit here, I have to prepare this one. They would request me and also they wish that their neighbors and friends could taste this home made Tandoori Chicken. Who does not know Tandoori Chicken? Tandoori Chicken seems popular among people from different nations. It is a chicken dish, which is maintained in a yogurt sauce and grilled in a Tandoor - a cylindrical clay oven. While researching about Tandoori Chicken, I found an interesting fact, that is, it has originated as Harappan delicacy. When I started my new journey after marriage with my husband and destined to stay at United States, I found an oven in my apparent. I was very excited as I haven't seen it before in India. I started looking for the recipes of baked foods. I started baking and now I love baking. Those were the days, and they were very special because I started learning the art of cooking. Surely, I miss those days. At that time, I started experiments to get the actual taste of Tandoori Chicken. With the help of Internet and many trial and errors, I have reached to the recipe of this flavorful tandoori. Now, I have made so many times. Sometimes I feel that I can make it in my sleep. But I should mention, it does require some planning. You can't cook it in a hurry. It needs marinating for overnight. Please don't cook tandoori chicken if you have no time. You won't get the same taste.
So, let's make some tandoori chickens.
 |
| Tandoori Chicken |
 |
| Side view |
Recipe yields 4 servings
Ingredients
4 Chicken leg quarter
1/2 cup thick yogurt (Greek yogurt / hung yogurt )
Juice of a lime (around 2 tbsp)
2 tsp salt
2 tsp chili powder
2 tsp coriander powder
2 tsp cumin powder
1.5 tbsp crushed fenugreek leaves
8-10 drops of red good color
1 tsp of chat masala
Half lime
4 tbsp of oil
Salt according to taste
Sugar according to taste
 |
| Ingredients |
Methods
1. Take clean chicken leg quarters and pat them dry with the paper towels. The leg quarters should not have water on its surface.
2. Once they are dry enough, take a leg quarter. On its top surface, make some (4-5) deep slit marks with a knife. Repeat it for all the leg quarters.
3. Now make a mixture of chili powder, salt and lime juice. It should be like a paste.
4. Apply the paste in the slits of chicken pieces. Go deep do that you can feel the bone with your fingers. Apply this paste on the bottom surfaces. Don't forget to apply on all the nooks and crannies of the chicken pieces. The chili mixture should be finished.
5. Once all of the mixture is applied, add all the chicken pieces, yogurt, cumin powder, coriander powder, salt, sugar, crushed fenugreek leaves, food color in a large mixing bowl. Mix them very well with clean hands. God have given these two utensils. So, use it. Message all the pieces of chicken with the creamy yogurt mixture. Don't forget the bottom surface of the chicken pieces.
6. Add 2 tbsp of oil in the bowl and mix it again nicely.
7. Then cover the bowl and keep it in the fridge for overnight. If it is some hours more than overnight, don't worry, it will taste better.
8. Preheat your oven at 400 F.
9. Now take a large baking pan and cover it with a aluminum foil. Add 1 tbsp oil and spread it uniformly on all over the pan. Place the marinated chickens on the aluminum surface with the bottom surface on the down. Add 1 tbsp of oil on the top surfaces of every chicken pieces.
10. Bake it for 35 minutes. Then take the baking pan out and flip those chickens on the other sides. You can see lot of juices came out on the pan. And don't forget to wear your mittens while doing this.
11. Bake it for another 20-25 minutes and check it in between. It depends on the oven to oven. So keep an eye. The chicken should not be dry, those should be juicy.
12. Now take those out and give another flip. Squeeze the juice of half lime on all over the top surface of chickens. Sprinkle chat masala over it. And again place the baking pan in the oven.
13. Now press the broil button. Broil it for 2-3 minutes. Check it in between so that it won't get charred. I would recommend to keep the oven door little open so that you can peek and check whether the desired burnt marks appeared on the surfaces of the chicken.
14. You can flip again and add the lime juice and chat masala And broil the surface for a minute. But this is optional. You can do it if you want more charred flavor on your chicken.
15. Serve the tandoori chicken with onion slices, lime slices and some mint yogurt sauce. For mint yogurt sauce you need
1/3 cup of yogurt
1 tsp minced garlic
1/4 tsp black pepper
2 tsp chiffonade mint (roll all the mint leaves as a bundle and cut it into thin ribbons )
Salt according to taste
Mix those ingredients well in a bowl. And serve it with Tandoori Chicken as a dipping sauce.
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| Adding the chili lime salt paste into the slits |
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| Mixing the ingredients for marinate |
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| Marinated Chicken |
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| Ready to hit the oven |
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| In the oven |
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| Baked tandoori chicken is ready for chat masala and lime juice |
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| Finally, served with mint yogurt sauce |
You can try it as appetizer as well as a main course for the dinner with rice pulao/pilaf or butter garlic naan. This tandoori chicken is so juicy and succulent that you will lick off your fingers and the flavors from the spices will win your heart. You can also prepare this as an barbecue dish by grilling it on your backyard grill. Please comment if you have any question regarding ingredients or methods for cooking this one.
Thanks,
Moumita
I liked your work and the way in which you have shared this article here about Best Indian Food Near Me for us .It is a beneficial and helpful article for us. Thanks for sharing an article like this.
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