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Tandoori-chicken

Tandoori Chicken

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Servings: 2 people
Course: Appetizer, Main Course
Cuisine: Indian
Calories: 265
Ingredients Method Video

Ingredients
  

First Marination (min 20-30mins)
  • 500gm 4 Chicken legs skinless with thighs attached
  • Salt to taste
  • 1 Tsp Kashmiri Chilli powder
  • 1 Tbsp Lemon juice
  • 1/4 Tsp Turmeric powder
Second Marination (overnight or 24hrs)
  • 2 Tbsp Hot Oil ( I used vegetable oil) You can also use mustard oil for a deeper flavor and color
  • 1 Tsp 1 Lemon juice
  • 2 Tbsp Tandoori Masala
  • 2 Tbsp Kashmiri Chilli powder 
  • 1 Tbsp Ginger Garlic paste
  • 1/4 Tsp Chat masala
  • 1/2 Tsp Black pepper powder 
  • 1 Tbsp Kasturi Methi or dry fenugreek leaves crushed
  • 1/2 Cup Hung curd  You can also use Greek yogurt or thick part of normal yogurt/curd
Mint Chutney
  • 1 Cup Mint Leaves
  • 1 Cup Coriander Leaves
  • 2 small Garlic cloves
  • 1 Tbsp minced Ginger
  • 1 Green chilli ( omit if don't need too much spice)
  • 1/4 Tsp Salt
  • 1 Tsp Sugar
  • 1/4 Tsp Cumin Powder 
  • 1/4 Tsp Chat masala 
  • 1 Tbsp Lemon juice
  • 2 Tbsp water to blend
  • 1-2 Tbsp Thick yogurt
PICKLED ONIONS
  • 1 Cup Onions rings sliced thinly
  • Salt to taste
  • 1/2 Tsp Kashmiri Red chilli powder
  • 1/2 Tsp Chat masala
  • 2 Tsp Lemon juice/Vinegar

Method
 

  1. Make a few slits on the legs for the marinade to seep inside and for a faster cooking.
    Combine the washed chicken legs with salt, turmeric, lemon juice and chilli powder. cover it with a cling wrap or keep airtight. Marinate this for atleast 20-30mins. This ensures the chicken to be cooked fast and also helps to tenderize the meat.
    tandoori-chicken-marination
  2. Discard the excess liquid if any and in a separate bowl, mix hung curd (strained curd, i take normal curd or yogurt, keep it tied in a muslin cloth for sometime to discard the water and use the thickened curd) and all the spices, oil mentioned under second marination. Keep this covered with a cling wrap or in an airtight container and refrigerate it for atleast 8hrs or overnight for juiciest or flavorful chicken.
    Optionally if you are in a hurry, you can fry or roast them straight away. They will still be flavorful.
    Tandoori-Chicken-marination
  3. Preheat oven at 220c for 15mins. This ensures faster cooking. Line a tray with aluminum foil for easier cleaning. Allow the chicken to come to room temperature else they will take time to cook.
    Place the legs on a grill rack to prevent getting stick to the foil paper. Keep the tray beneath the grill in the bottom second shelf.
  4. Bake for 15-20 mins. Apply melted butter mixed with the remaining marinade on one side then flip on the other side. Apply the marinade and bake again for 15-20 mins or till the skin looks crispy.
    Broil on the top rack for 3-4 mins or till charred on top. If not planning to roast it in oven then you can pan fry them on stove too.
    To get a nice red color, usually restaurants will add food color to achieve it but i used kashmiri chilli powder or paprika mixed with hot melted butter and apply to the chicken once done while they are still hot. Works like a charm! Instead of butter, hot vegetable or mustard oil also can be used.
    Tandoori-Chicken-basting
  5. Tandoori Chicken is ready to be served.
Mint Chutney
  1. Grind all the ingredients under Mint Chutney except the yogurt and blend into a smooth paste. Use warm water for best results.
    tandoori-chicken-mint-chutney
  2. Add yogurt to the mint paste and refrigerate it till used. Due to yogurt this chutney is best served freshly made but it will taste fine the next day too even though the green color might get dull.
    mint-chutney
Pickled Onions
  1. MIx all the spices and lemon juice with thinly sliced onions. Serve immediately.

Video