Recipe: Tandoori Chicken

History of “tanur” (a babylonian word) or “tandoor” as we know it goes back to the 14th century or may be before that. And now tandoor or tandoori cooking style is not just famous in arabic or south east asian countries but is also loved in western countries.

No matter the weather nobody likes to spend hours and hours in the kitchen, sometimes you’re short on time and you just want to have tasty food with as little things to do.

So, here we are introducing, our “Tandoori Blend spice mix” which we have perfected after hours of intense research and recipe testing to give a perfect balance to your tandoori recipes.

Mix it with yogurt to marinate meat/veggies overnight or sprinkle on top of the dish when it’s done.

Skinless legs and thighs are marinated in a softening combination of yogurt, lemon squeeze, and flavors and the meat is sliced deep down in a few spots assisting the marinade with infiltrating and the chicken cooks all the more rapidly.

The chicken gets its trademark red shade from one or the other loads of blazing chile or the option of red food dye.If you should have your chicken brilliant red, don’t hesitate to add a touch of red food color to the marinade.

You needn’t bother with an oven stove to make baked chicken! (Thank heavens). You can cook it over a barbecue (charcoal liked) or simply in a stove with an oven.

Tandoori Chicken

PREP TIME – 15 mins

COOK TIME – 40 mins

MARINATING – 6 hrs

TOTAL TIME – 6 hrs 55 mins

Ingredients: –

• 1 cup plain yogurt (can sub buttermilk)
• 2 Tbsp lemon juice
• 4 minced garlic cloves
• 2 Tbsp minced fresh ginger
• 1 teaspoon salt
• 2 tablespoons oil
• 3 tablespoons Tandoori Blend (Adjust as per taste)
• 1/2 tablespoon kasuri methi (Dry Fenugreek Leaves, crushed)
• 2 teaspoons sugar
• 1/2 teaspoon haldi (Turmeric Powder)
• 1 Tbsp garam masala
• 1 Tbsp sweet (not hot) paprika
• 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Method: –

• Fry the spices in oil
• Heat the oil in a little pan over medium warmth, at that point cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, blending frequently, until fragrant (roughly 2-3 minutes). Let cool totally.
• Whisk cooled spices into yogurt, add lemon juice, garlic, salt, ginger
• Cut 3-4 deep slashes into chicken, throw with marinade, chill for any event 60 minutes (ideally 6 hours), close to 8 hours.
• Prepare Grill
• Set up your grill so one side is very hot over direct warmth, the opposite side cooler, not over direct heat. In the case of utilizing charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. In the event that you are utilizing a gas flame broil, simply turn on one-portion of the burners.
• Use utensils to wipe the grill grates with a paper towel and absorb vegetable oil.
• Shake off abundance marinade, place chicken on hot side of barbecue.
• Put the chicken pieces on the hot side of the barbecue and cover. Cook 2-3 minutes prior to checking.
• Turn the chicken so it is earthy colored (even somewhat singed) on all sides.
• Move to cool side of flame broil, cover and cook.
• Move chicken to the cool side of the barbecue. Cover and cook for any event 20 minutes, as long as 40 minutes (or more) contingent upon the size of the chicken and the temperature of the flame broil. The chicken is done when its juices run clear.
• Allow it to rest for 5 minutes and sprinkle more of “tandoori spice blend” on chicken prior to serving. It’s likewise incredible at room temperature or even cool the following day.
• Present with naan, and Indian flatbread, or with Indian style rice, with yogurt-put together raita aside.