Tandoori Chicken (Punjabi)
Not many are aware of, but the Tandoori chicken was originated during 1947 independence. It was after partition that this dish was bought into in Delhi by Punjabis who moved to India. Its one of the most loved and popular punjabi dish. Its not only popular in up North India but equally loved and cherished by people staying West or East India. It is mainly cooked in clay over known as Tandoor to give it that smoky taste to the chicken at high temperatures. From tandoori chicken originated various dishes such Chicken tikka, Chicken Tikka Masala which is not only loved in India but all around the world. I can say that because staying in USA for almost seven years the most gorged on dish by all Americans is Chicken Tikka Masala. They love it as it goes well with their taste buds when it comes to spice level of that dish.
Now a heads up to all who are looking to cook this dish, OVEN/ barbeque grill is a must. It cannot be cooked on gas. Lets look into the preparation that goes for tandoori.
Ingredients:
6 Chicken Leg Pieces skinless
2 tablespoon Red Chilli Powder ( Kashmiri red chilli preferred)
1 tablespoon Lemon juice
1 tablespoon Oil
1 teaspoon Ginger Garlice paste
1 cup Yogurt (Avoid using water, spoon out just the curd)
1 teaspoon Kasuri methi crushed
1 teaspoon Garam Masala
1 teaspoon Cumin Powder (Jeera)
Salt to taste
1 tablespoon cornflour for dusting
Red food color (Pinch)
Preparation:
Wash and clean the chicken pieces well and pat it dry.
Make small cuts on the chicken, this helps the marination to mix well.
In a separate bowl take Ginger garlic paste, red chilli powder, lemon juice, salt and oil. Mix well.
Apply the mixture to chicken pieces carefully, making sure that the cuts made on pieces are also filled with the mixture.
Keep it aside for 15 minutes.
In another bowl take yogurt (excess water drained off), red chilli powder,coriander powder,salt, garam masala, kasoori methi,oil and mix well.
Add just a pinch of red food color to the mix. Just a pinch should do the work.
Add this paste on the chicken that we have kept aside 15 mins ago.
Apply it well all over the chicken.
Once done cover it and keep it in refreigerator over night.
Whenever you want to cook remove the chicken 30 mins in advance in order to bring it to room temperature.
Preheat the oven on 400 degree fahrenheit broil.
Until the oven preheats take a oven safe tray and grease it will oil.
Place all chicken pieces on the tray and dust it with cornflour using a strainer.
Put the tray in the oven once preheated.
After 20 mins remove the tray and flip over all pieces and let it cook for another 20 mins.
Remove and check if chicken is cooked if not then keep for 10 more mins at same temperature.
Serve it hot with sliced onions, tomatoes and pudina chutney.
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Now a heads up to all who are looking to cook this dish, OVEN/ barbeque grill is a must. It cannot be cooked on gas. Lets look into the preparation that goes for tandoori.
Ingredients:
6 Chicken Leg Pieces skinless
2 tablespoon Red Chilli Powder ( Kashmiri red chilli preferred)
1 tablespoon Lemon juice
1 tablespoon Oil
1 teaspoon Ginger Garlice paste
1 cup Yogurt (Avoid using water, spoon out just the curd)
1 teaspoon Kasuri methi crushed
1 teaspoon Garam Masala
1 teaspoon Cumin Powder (Jeera)
Salt to taste
1 tablespoon cornflour for dusting
Red food color (Pinch)
Preparation:
Wash and clean the chicken pieces well and pat it dry.
Make small cuts on the chicken, this helps the marination to mix well.
In a separate bowl take Ginger garlic paste, red chilli powder, lemon juice, salt and oil. Mix well.
Apply the mixture to chicken pieces carefully, making sure that the cuts made on pieces are also filled with the mixture.
Keep it aside for 15 minutes.
In another bowl take yogurt (excess water drained off), red chilli powder,coriander powder,salt, garam masala, kasoori methi,oil and mix well.
Add just a pinch of red food color to the mix. Just a pinch should do the work.
Add this paste on the chicken that we have kept aside 15 mins ago.
Apply it well all over the chicken.
Once done cover it and keep it in refreigerator over night.
Whenever you want to cook remove the chicken 30 mins in advance in order to bring it to room temperature.
Preheat the oven on 400 degree fahrenheit broil.
Until the oven preheats take a oven safe tray and grease it will oil.
Place all chicken pieces on the tray and dust it with cornflour using a strainer.
Put the tray in the oven once preheated.
After 20 mins remove the tray and flip over all pieces and let it cook for another 20 mins.
Remove and check if chicken is cooked if not then keep for 10 more mins at same temperature.
Serve it hot with sliced onions, tomatoes and pudina chutney.
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