- 1 kg chicken cut into large pieces 1 cup hung curd 1 tablespoon lemon juice 5 kashmiri dry red chillies (soak in water, deseed them) 10-12 cloves of garlic ½ inch ginger Little edible red food colour (optional) Salt to taste For the garam masala:- 1 teaspoon cumin seeds/ jeera ½ teaspoon shah jeera 1 teaspoon coriander/ dhaniya seeds ½ teaspoon black peppercorns 6 cloves 2 inch cinnamon 5 dry red bedgi chillies
TANDOORIMURGH/ CHICKEN BARBEQUE/ GRILLED CHICKEN
Tandoori chicken has always been my favourite and no trip to the restaurant was complete without ordering this dish. Seeing my passion for this style of barbequed chicken my mom made this grilled chicken at home with the below recipe. Tandoor is basically a coal fired open stove/ oven used in the rustic villages of north India. Not just meat but different types of breads like nans & parathas are also cooked by sticking the dough to the cylindrical inner sides of this coal oven and the resultant food has a great smoked flavour.
The traditional recipe of Tandoori Murgh is made with red artificial food colour to make it look attractive, but mom made it without the artificial colour and I think this is the healthy way so I have adopted the same recipe.
The aroma of this recipe wafting up your nose is sure to create instant hunger pangs.
- Dry roast the garam masala – ingredient from Jeera to red dry bedgi chillies, on a low flame for a minute.
- Now grind the above garam masala alongwith garlic, ginger, kashmiri dry red chillies and a little water to a paste.
- Make incisions on the breast pieces and thighs of the chicken.
- Rub the chicken pieces with salt, lemon juice & the ground masala paste and keep for 10 minutes.
- Apply curd and red colour (optional, I don’t prefer it) and marinate it in the refrigerator for 3 hours.
- Roast it in a preheated oven at high heat for 15 minutes or until the chicken is tender.
- My baking tray gets messed up with the charred remains which are difficult to clean up, so I have adopted a convenient method of making tandoori.
- I put a little oil on the Tawa/ pan and cook the chicken dry.
- Then I hold it with a tong on a high flame and roast it.
- Apply butter to the chicken and roast it further to give it that typical tandoori look.
- Serve the Tandoori Murgh with onion rings. Soak the onion in water for 5 minutes and cut them into rings. Sprinkle lemon juice and a little jeera powder on the onions before serving.