१ किलो चिकन तंदूर | घरच्या घरी कढईमध्ये तंदुरी चिकन आतपर्यंत शिजण्यासाठी ४टिप्स ChickenTandur 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.

Start by cleaning and draining 1 kg of chicken pieces.

In a mixing bowl, add 2 tbsp oil and mix in the following spices: 1 tsp Kashmiri chili powder, 0.5 tsp turmeric powder, 1 tsp spicy chili powder, 1 tsp chaat masala, 1 tsp garam masala, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp black pepper powder, and 1 tbsp kasuri methi.

Add 2 tsp garlic-ginger paste to the spice mixture and mix well.

Add 0.5 cup thick yogurt to the bowl, ensuring it's not thin to avoid excess moisture in the chicken.

Mix in the juice of half a lemon and 1 tsp of softened butter, then combine everything thoroughly.

Add 0.5 tsp baking soda and mix again to ensure the chicken becomes tender.

Optionally, add 2 drops of red food color for a vibrant look and mix well.

Make shallow cuts in the chicken pieces for better marination.

Coat the chicken pieces with the marinade thoroughly, ensuring no water is added during the process.

Cover the bowl and let the chicken marinate for 30 minutes to 1 hour, or up to 2-3 hours in the fridge if needed.

Heat 2-3 tbsp oil in a kadai (wok) and add the marinated chicken pieces.

Cook on high heat for 2-3 minutes until the chicken changes color and releases moisture.

Reduce the heat, cover the kadai, and cook on medium heat for 8-9 minutes, turning the chicken occasionally to ensure even cooking.

After 8-9 minutes, increase the heat again to evaporate excess moisture, cooking for another 3-4 minutes until the chicken is almost dry.

Transfer the chicken to a metal grill or rack to char it further.

Grill the chicken on high heat for about 1 minute on each side until char marks appear.

To add a smoky flavor, place a hot piece of charcoal in a small bowl, drizzle with ghee, and place it in the center of the grilled chicken, covering it to trap the smoke for 5-10 minutes.

Serve the tandoori chicken hot, garnished with butter and chaat masala, and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens