Tandoori chicken is a traditional Indian dish it has gained global popularity for its smoke, burning taste and spices. Traditionally cooked in a healthy, cylindrical clay oven, this dish can additionally be arranged in the home use of the oven, mesh or stovetop. Here is a Depth Tandan recipe that will help you create your own kitchen restaurant-fashion tandoori chicken.
Ingredients:
For the Marinade:
- 750 grams of chicken (thighs or drumsticks)
- half cup yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 2 teaspoons redchili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon lemon juice
- 1.5 tablespoons oil
- Salt to flavor
For Garnish:
- Fresh coriander leaves
- Lemon wedges
- Onion rings
Instructions:
- 1. Prepare the Marinade:
- In a large blend bowl, combine yogurt, ginger garlic paste, garam spices, pink chili powder, coriander powder, cumin powder, turmeric, kasuri methi, lemon juice, oil and salt.
- 2. Marinate the Chicken:
- Pat dry the chicken portions and make deep slits on them. Add the chicken to the marinade and coat each piece very well. Cover and refrigerate for at least 6 hours or overnight.
- 3. Cook the Chicken:
- Pret your oven at 240 ° C (470 ° F). Place a twine rack on the baking tray covered with foil for easy cleaning.
- Roast the chicken for half-hour, basting with leftover marinade or melted butter after the primary 12-15 minutes. Turn the chicken to the opposite aspect and roast for every other 12-15 mins.
- For a smoky taste, broil the chicken for 3-4 minutes on the top rack to receive the chairs spots.
- 4. Serve:
- Brush the drip or melted butter over the chicken to keep it moist. Decorate with chopped coriander leaves, lemon wedge and onion rings.
- Serve hot with mint sauce, turmeric rice or naan bread for full meal.
