TANDOORI CHICKEN NO OVEN | TANDOORI CHICKEN ON TAWA PAN | TANDOORI CHICKEN RECIPE

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is higher in protein, while buttermilk is often less expensive.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are usually cheaper than breasts.

Wash and pat dry the whole Chicken Legs.

Make slits on the chicken legs, 2 on the thigh portion and 2 on the legs.

To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely for around 1 hr.

To make the marinade, take a bowl and add all the marinade ingredients. Whisk it well to make a uniform and smooth marinade.

Add the chicken legs to the marinade and mix well, ensuring the marinade coats the chicken completely and is massaged well inside the slits.

Cover the bowl and keep in the refrigerator for around 6 hrs or overnight.

Heat 2 tbsp oil in a pan or tawa and place the chicken legs side by side, ensuring they are completely coated with the marinade.

Fry/roast the chicken on low heat for around 5 mins.

Flip and roast on low heat for another 5 mins.

Flip again and baste with 2 tbsp butter, then roast on low heat for 5 mins.

Flip and baste with the oil/butter in the pan, then roast on low heat for another 5 mins.

Continue to baste with butter and roast on low heat until the chicken is tender.

Switch off the heat and move the chicken legs to the side to make a place in the center for a small bowl.

Fire up a small piece of charcoal directly on the gas stove until it starts glowing.

Place a small steel bowl or piece of foil in the middle of the pan, then hold the charcoal with tongs and place it in the steel bowl.

Drop little ghee on the burning charcoal and close the lid immediately. Keep it covered for 15 mins.

Remove the charcoal and serve as a starter/appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens