Tandoori Chicken

Tandoori Chicken

Without Tandoor

Yesterday was 18/07/19. Normally every Saturday we order from outside but due to coronavirus lockdown is still on and we haven't ordered anything from outside and cook everything at home. So when mum found chicken leg pieces and chicken breast pieces in the fridge decided to make Tandoori Chicken but then realized we don't have a tandoor at home so went online searched for a Tandoori Chicken recipe without Tandoor and tweaked it to suit our taste buds to create this dish. Was a little hungry so added scrambled eggs (optional) and had it for dinner yesterday. For vegetarians you can use the same ingredients and method but instead of chicken can use potatoes, paneer, vegetables.

  • Level

    Easy
  • Servings

    3
  • Ingredients
  • 2 Chicken Legs & 1 Chicken Breast
  • 2&1/2 tablespoons Butter
  • For First Marination
  • Half of 1/4 teaspoon kashmiri red chilly powder (increase the quantity if you like spicy)
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon Lemon Juice
  • Half of 1/4 teaspoon salt or as required
  • 2 teaspoon ginger garlic paste
  • For Second Marination
  • 1 tablespoon oil
  • 2 tablespoon curd
  • 1/4 teaspoon kashmiri red chilly powder (increase the quantity if you like spicy)
  • Half of 1/4 teaspoon pepper powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1/4 teaspoon Amchur powder
  • 1/2 teaspoon kasuri methi crushed
  • Half of 1/4 teaspoon salt or as required

Method

    Method
    Take the chicken pieces and make 2-3 slashes on both the sides.
    Pat dry the chicken with a kitchen towel.
    Marinate the chicken with the first marination ingredients, mix well and keep aside for half an hour.
    Marinate this already marinated chicken with the second marination ingredients mix well and keep aside for 2 hours.
    Take a non stick frying pan, add butter and heat it on the lowest flame setting.
    Once the butter starts melting lay in the marinated chicken pieces and roast them by increasing the gas to medium flame setting.. Do not overcrowd the pan.
    Turn the chicken pieces every 5 minutes to prevent it from burning and give an even cook on both sides.
    If there is any marinade leftover rub it into the chicken at this time in between cooking but be careful since the chicken is roasting it will be hot so use a brush or back of the spatula.
    After about 15-20 minutes the chicken will be done.
    Move the chicken pieces away and make space in the centre of the pan.
    Take tin foil and place it in the centre of the flame.
    Take a piece of burning charcoal and place it on the tin foil.
    Add either a few drops of ghee or cooking oil so that smoke starts to come out.
    Once the smoke starts to rise, cover the lid of the pan and let the smoke marinate the chicken.
    After a minute remove the tin foil with the burning charcoal. Do not use hands, use tongs as it's burning hot.
    Shut the gas and remove the chicken pieces from the pan and set them in a serving plate with lemon wedge chopped onions.
    You can also serve it with salad or chutney of your choice.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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