What goes into making the best and the most mouthwatering tandoor? Love for food and the right amount of spice. Yes, you don't need a traditional grill or tandoor to make this utterly delightful magic,which mesmerises all.
Tandoori Chicken originated in Delhi, but its super taste has led it to be a very popular dish throughout the world.
Now what if you can make it at home and delight everyone...the satisfaction is the reward!
Now before I give you the ingredients, there are a few points to remember. If you want restaurant style tandoori, no normal piece if chicken will do, you will have to go to the butcher and ask him to give you traditional skinless tandoori cut chicken pieces. They normally come from the thigh+leg pieces of the chicken. You can make tandoori pieces from the breast portions too. In that case include the wing+ribs.They will look like this ( this is not raw chicken, this is the chicken after marination.)
NOTE: The day you bring the chicken,take the pieces and make deep gashes on it, it should be deep enough to reach till the bones, on both sides of all the pieces.
Apply salt on the pieces and let it rest for that day or marinate it for 15 mins.
Restaurant Style Tandoori Chicken
Prep time: 8-10 mins Cooking Time : 25-35 mins (for 4 pieces)
Makes: 1 kg tandoori chicken, Ideally around 6-8 pieces
INGREDIENTS
- 1 kg Chicken cut into tandoori style ( ideally yields 6-8 pieces)
- Salt
- Juice of 2 lemon
- 3 Tablespoon ginger + garlic paste ( fresh or store bought)
- 3 Tablespoon Homemade Tandoori Masala Spice Mix
- 1-3 Teaspoon Red chilli powder ( amount varies upon amount of spice you want in the chicken)
- 6 Tablespoon Yogurt
- 1 Tablespoon refined oil or melted butter ( for basting)
- 1 Tablespoon Chat masala ( for garnishing, purely optional)
- Onion Rings ( for garnishing, purely optional)
METHOD
- Preheat the oven to 200 degree centrigade
- Apply lemon juice on the pre-salted chicken pieces and leave it for 15 mins.
- Mix the ginger garlic paste, tandoori masala ,red chilli powder, yogurt and a little salt in a bowl.
- Apply the marinade on the chicken pieces( take care not to apply too much marinade, marinade is just for the flavour, not to over power the chicken, refer to the picture given above on the amount of marinade that should be used.)
- Let it rest for 1 hr to 8 hrs (Marinating time is completely up to you. If you have more time marinate the chicken in the morning and come back at night and roast it or just marinate it for 1 hour minutes if you do not have any time. The only thing to remember, the longer it marinates the better it absorbs the flavour of the vibrant spices of the marinade)
- Take the 4 pieces of chicken, shake out the excess marinade ( if any), and mount it on the high rack of your Microwave. If it is a OTG normal rack will do the trick. Remember to keep the largest pieces in the middle, i.e. the thigh side of the chicken.
- Now put your rack in the OTG or Microwave and set a temperature of 200 degrees centrigade in the convection mode. (remember to use only convection mode and not combination cooking, the convection mode will help the chicken to be crisp from outside and tender within)
- Bake it for 25-35 mins depending upon your oven. ( If you are a new user set your oven time to 20 mins first and take out the chicken to check its doneness. If you poke a fork it should go in smoothly and if you check inside, it should not be pink. If it is pink then give it some more time to bake. You have to try and test the time in your own oven)
- Once the chicken is done let it rest in the oven for 5-10 mins.
- Now comes the fun part, once you see the chicken is done, insert it on skewers, and burn it on your stove, gas or meethi angeethi...you will be delighted at the tandoor smell that fills your house...
- That's it...your yummy Tandoori chicken is all ready...
