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How to Cook Indian Recipe Chicken Tandoori
About Chicken Tandoori
Chicken Tandoori is the most rightfully Indian dish that recently opened up the palates of all foodies in the world. Yogurt marinade seasoned this dish, cooked in a tandoor – a traditional Indian clay oven in cylindrical form, deep color and smoky flavor finishing it. It so turns out to be one of those dishes which often conflict with reputation it acquires and Chicken Tandoori can rather easily be made in a home kitchen by utilizing a home oven or grill and it can be enjoyed without really having any kind of specialized equipment.
Chicken Tandoori: History and Origin
Chicken Tandoori is said to have such an extremely colorful past that it originates back to the times of Mughal when it was invented in the royal North Indian kitchens. If Kundan Lal Gujral, who was a chef in the famous Moti Mahal restaurants of Delhi in the 1940s, had brought it to all of India, then it would have fallen captive with that dish. He made famous the Chicken Tandoori version, and it simply just is an ultimate culinary delight .
Chicken Tandoori Ingredients
This is what you’d have to do but if really wanted the authentic Chicken Tandoori .
Marinade:
Chicken: 1 kilo bone-in chicken preferably legs and thighs
Yogurt: 1 cupful, thick, plain
Lemon Juice: 2 tablespoons
Garlic Paste: 1 tablespoon
Ginger Paste: 1 tablespoon
Red Chili Powder: 1-2 teaspoons, as you like it spicy
Turmeric Powder: 1 teaspoon
Garam Masala: 1 tsp
Coriander Powder : 1 tsp
Cumin Powder : 1 tsp
Kashmiri Red Chili Powder : 1 tsp-for color
Salt : 1 tsp, or to taste
Oil or Ghee : 2 tbsp,,,
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For Basting:
Butter or Ghee : 2 tbsp, melted,,,
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Chiken Tandoori Ends Preparation
Pre-Marination
Apply lemon juice and salt on the chicken. Squeeze your fingers between the pieces tenderly in a pattern, so that meat becomes soft. Let it sit for 15 minutes.
Step 2: Marination
Large bowl. Yogurt. Ginger paste. Garlic paste. Red chilli powder. Turmeric. Garam masala. Coriander powder. Cumin powder. Kashmiri red chilli powder. Oil or ghee. Mix well. It should be thick paste .
Now put all the pieces of chicken in the marinade; press down all the meat so that it is well covered. Push the marinade into the cuts made in the chicken.
Cover with cling film and chutney and marinate for at least 6 hours or overnight. It’ll penetrate all flavours so very real well through, and it’ll give your chicken nice and soft.
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Termination
- If you are gonna grill, turn on your grill with medium-high using oil brushed over the grates.
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Oven. The marinated chicken should be put on the baking tray, covered with aluminum foil. The oven has to be preheated up to 220° C or 425° F. Half portion put in half oven also, applying butter or ghee for 25-30 minutes.
Grilled: The entire prep was just to just throw pieces of chicken in the grilling pan and grill for nearly 15-20 minutes. Just toss it around and baste every now and then so that it is charred at all places but soft from within.
Served hot with lemon wedges, sliced onions, and your favorite chutney, finally finishing off the flavors with fresh coriander leaves.
Creamy Chicken Tandoori
- Fresh Spices: A pinch of fresh garlic and fresh ginger with a few good spices can add some freshness to the flavor of your marinade.
- Marinate the chicken overnight so that when the marinating liquid gets penetrated deep down into the flesh, the tenderising process follows.
- Folding: It is basted every ten minutes in the cycle of cooking chicken so the fowl does not get too dry and becomes flavorful Medicinal Properties of Tandoori Chicken
It is quite a healthy preparation with high protein content and low carbohydrate content. Also, it uses chicken breast as lean cuts along with tiny amounts of oil and can almost be said to be calorie-free. The yogurt marinade serves as a good dose of probiotics. The spices transfer the antioxidant and anti-inflammatory effects.
Variations of Chicken Tandoori
Variations:
- Malai Tandoori Chicken: Pure richness, lip-smacking richness in texture and feel that creaminess owes to marination done with loads of cream and cheese.
- Hariyali Tandoori Chicken: The green marinade of pureed spinach, coriander leaves, and pureed mint leaves; hence, Hariyali flavor is rich and too mouth-watering along with being a treat to the eyes.
- Tangdi Kebab: Marinate only the drumsticks and then cook it. It is basically served as an appetizer in most Indian restaurants. Chicken Tandoori can quite well be teamed with many side dishes and sides. Some ideas of what to serve: Naan or Paratha: These flatbreads are meant to be dipped into all the juices and spices and mix with all the juices, spices, etc.
Saffron basmati rice or pulao. Purely healthy on its own, any side dish will do. Mint chutney and raita. Cooling condiments to temper the spiciness of the chicken. Raw, fresh crunchy salad of cucumbers, onions, tomatoes.
Another one of those dishes that literally bursts with flavors, historical surprises, and amazing versatility. You can serve it both ways to your whole family locked behind the walls of your house or even to your dinner guests. And nothing more than easy preparation with the right ingredients to unlock the magic within your home kitchen.
Frequently Asked Questions
- May I have a tandoor so I could make Chicken Tandoori, please?
Ok no issue! But listen, you can bake or grill also; kinda brings the same result. - How do I reduce the spiciness from Chicken Tandoori?
Honestly, I used less red chili powder and much more of Kashmiri chili powder because it literally brings so much color with much less heat. - Is Chicken Tandoori Healthy?
Yes, it is extremely high in protein and one can be much healthier using even less oil and using chicken’s leaner cuts. - Yogurt substitutes in the marinade. If you are intolerable to lactose, use coconut milk or variation of the non-dairy yogurt.
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- How long does the marinated Chicken Tandoori last?
Yes, keep it in the fridge for a month and freeze completely before thawing at the end.
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