• 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.  1 kg chicken cut into 8 pieces (or as required)
    2. 1 tsp salt
    3. 1 tsp red chilli powder 
    4. Juice of 1 lemon/lime
    5. 1/8 tsp tumeric powder 
    6. 2-3 tbs of hung and beaten curds
    7. 2 tbs. Cream/butter/oil
    8. 1 tsp garam masala/allspice powder
    9. 1 tbs. Of Ginger garlic paste
    10. 1 tsp roasted cumin powder 
    11. 1/8 tsp. red/orange food colour
    12. Butter for basting
    13. Basting brush
    14. 2 tbs. Oil for cooking
    15. 1 small aluminium round vessel for giving the smoky effect
    16. 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.



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