Nothing beats the deliciousness of a tandoori chicken! The fantastic marinade coating the chicken and that amazing taste of the smoked chicken is definitely mouth watering yum!
I simply love tandoori chicken. Which Punjabi doesn’t?
For that matter, which chicken eating soul doesn’t love Tandoori Chicken? The delectable flavor of the coal and masalas together makes for a heavenly combination. However, at home its a tad difficult. Ff you have a bar-be-que setup ready always then it is easier. We do have a bar-be-que. but N is just too lazy to setup it up. So I have found the next best alternative to it. Put it in my humble oven.
And trust me, the flavors are still delicious even if you put it in the oven. The yummy marinade seeps through the chicken to give a delightful flavor as the outer cover is crispy and the chicken inside is just moist and soft with the right flavors.
Have it as is, serve it as a cocktail starter or just eat it up with some rotis or paranthas. It is always a favorite whenever I serve it 🙂
I was reading up about the history of Tandoori chicken on the net. As per our google baba, Tandoori chicken was invented years ago, by Kundan Lal Gujral, in the Moti Mahal restaurant in Delhi. While chicken was made in tandoors for several hundred years, that brilliant bright coloured marinade and the crispy skin of the current form of Tandoori Chicken gained popularity from the Moti Mahal restaurant. Apparently, Mr.Gujral moved to Delhi from Peshawar after the partition between India and Pakistan and set up the Moti Mahal restaurant in Delhi. What an interesting bit of history, isn’t it?
I do love reading about the history of dishes. They make such fascinating stories. And I do love chicken too. It is obvious with the sheer number of chicken recipes I have on the blog 🙂 Salads, curries and what not 🙂
- 500 gms chicken (I used leg pieces, you can use anything)
- 1 tsp chilli powder
- 1 tbsp lemon juice
For the marinade
- 1/2 cup hung curd
- 1/2 tsp chilli powder (cut this out if you don't want it very spicy)
- 1 to 2 tsps masala tandoori (depending on how spicy you want your chicken)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp garam masala powder
- Wash and cut chicken well and make a couple of cuts in the chicken.
- Mix red chilli powder in lemon juice and rub well on the chicken, Leave aside for 15-20 minutes
- Mix all the ingredients for the marinade mix chicken in it and keep aside for at least 4 hours.
- Cook in tandoor, bar be que or roast in the top rack of a preheated oven at 200 C for abt 10 minutes, Take it out bast with butter or ghee and roast again for 5 mins till nicely golden brown.
- And dig in as soon as possible 🙂