Tandoori chicken doesn't really call for an elaborate introduction.Originating from the royal Mughal kitchens this dish is now an everyday name in Indian restaurants. Marinated in spices and yogurt it is baked in a traditional clay oven called the 'tandoor'. The chicken can be baked as whole or in cut pieces. We have managed to recreate these royal flavors in our home and hope you enjoy doing the same.
Whole Chicken: 1
Ginger garlic paste: 1 tablespoon
Turmeric powder: 1 1/2 teaspoons
Chilli powder: 5 teaspoons
Coriander powder: 2 teaspoons
Cumin powder: 1 teaspoon
Kasuri Methi /Dried fenugreek leaves: 2 teaspoons
Pepper: 1 teaspoon
Chat masala: 1 teaspoon
Garam masala*: 1 teaspoon
Yogurt: 1/4 cup
Lemon juice: 2 tablespoons
Salt to taste.
*Garam masala: Grind 2 cardamom pods, 1 small bark of cinnamon, 1/4 star anise and a pinch of saunf.
* We used Kashmiri chilli powder which isn't very spicy but adds the color.
* If you are making it with a whole chicken, we also suggest you make deep cuts through the thighs, legs and breast so the marinade seeps through well.
*If you are using cut chicken pieces, couple hours of marination will do.
Mix all the ingredients listed under the marinade to a smooth paste. Marinate the whole chicken and keep it overnight.
Just before you put the chicken in, drizzle few more drops of oil.
Pre heat the oven to 475 F. Place the chicken in a tray placed in a deeper dish with water and leave it to bake. This to prevent the chicken from burning. Bake for about an hour or more until the meat is all tender and cooked. Remember to turn it around at least once for even cooking.