- The aroma of Tandoori Chicken takes me back to the lanes of Byculla where we would enjoy yummy Tandoori chicken. The aroma of chicken cooking on the hot coals was worth every effort of getting steamed in the bargain. Since there is no tandoor here I made mine on a gas stove. So without much ado let’s get to the recipe
- 1 kg chicken cut into 8 pieces (or as required)
- 1 tsp salt
- 1 tsp red chilli powder
- Juice of 1 lemon/lime
- 1/8 tsp tumeric powder
- 2-3 tbs of hung and beaten curds
- 2 tbs. Cream/butter/oil
- 1 tsp garam masala/allspice powder
- 1 tbs. Of Ginger garlic paste
- 1 tsp roasted cumin powder
- 1/8 tsp. red/orange food colour
- Butter for basting
- Basting brush
- 2 tbs. Oil for cooking
- 1 small aluminium round vessel for giving the smoky effect
- Coal for giving the tandoor effect
Method: Clean the chicken and remove the skin from the chicken. Remove all the insides from the stomach of the chicken. Cut into 8 pieces and make cuts in the chicken. Apply ingredients 2-5 and leave the chicken aside for 1/2 an hour covered. Marinate the chicken with items 6-11 and keep aside for 4 hours.
In a non-stick pan add a little oil. When the oil is hot enough slowly introduce the chicken into the pan. Don’t overcrowd the pan as it will be difficult to turn the chicken. Now let the chicken cook for 10 minutes on each side. Keep basting butter/oil as required. After that you can turn and cook the other side too for another 7 minutes. Repeat basting on the other side too.
On another gas burner place a coal. Let it become hot and red. When the chicken is nearly done place the lit coal in the aluminium vessel which should be placed in the frying pan. Add 1 tsp of oil on the lit coal. Cover and the smoke will give the chicken the tandoori effect.
Serve with a salad of your choice and Kubooz or Roti.