Wednesday, 1 June 2016

Tandoori Chicken

Whenever I eat out, Tandoori/BBQ meat is one of my favorites - one for the low calories fact and the other for the smoky flavor it brings to the meat. I have tried BBQ'd Chicken, lamb and steaks and absolutely loved every one of them.

With an oven in hand, and after trying some bakes I knew I had to land into the savory world. Would it be any better to try the classic Tandoori Chicken?? Hell YES!!!!

So, I managed to click some pictures of the marination and through out the process.. So, here we go!!


Chicken - 1 whole chicken cut into 4 pieces. (1.5 kgs)

First Marinade:

Lemon Juice - 2 tsp
Turmeric powder - 1 tsp
Chilli powder - 2 tsp
Salt - 2 tsp

Second Marinade:

Yogurt - 1 cup
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Chilli powder - to taste (since its already added in step 1)
Coriander powder - 1 tbsp
Vinegar - 1tsp (I used apple cider vinegar)
Food color - optional

  • Cut incisions on the chicken and pat the chicken dry.
  • In a large mixing bowl, add chicken and the ingredients for 1st marinade and leave it undisturbed for one hour.
  • Then add the ingredients for the second marinade and marinate for 4 hours. You can leave it overnight as well.
  • Massage the chicken with the marination and ensure that there is enough marination on the incisions as well.
Once the marinated, its time for grilling the chicken :)

Grilling the Chicken
  • Pre heat the oven to 180C for 10 min in Rotisserie mode
  • Place the chicken in a baking tray and I used the middle rack.
  • Grill the chicken for 20 min on 250C and flip the chicken pieces and cook for 10 min on the other side.
That's all - So easy!! I served this with mint chutney.. 

And the meal is served!!!



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