Tandoori Chicken
Tandoori Marination
Method
- Marinate the chicken in: 1 bowl of curd, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp kashmiri chilli powder, 1 tsp black pepper powder and add salt to taste. Mix all the ingredients together
- Dab some kashmiri red chilli or Lebanese sumac on the marinated chicken for a richer red color
- Pre-heat the oven for 10 mins
- Place the chicken on the racks
- Grill the chicken for 30 mins at 200 degrees celsius
- After 30 mins, let the chicken rest in the oven for another 5-10 mins
- Resting the chicken once cooked, allows the juices and flavours to seep in completely
- Remove the chicken and brush some olive oil for glaze
- Serve with freshly sliced green chillies and ginger for crunch
- TIP: This tandoori is made without any artificial flavours, oil and colours
- TIP: To get a denser red colour to the chicken, you can add kashmiri red chilli powder or Lebanese sumac
- Dab some sumac on the marinated chicken for a richer red color
- TIP: Pre-heat the oven for 10 mins
- Grill the chicken for 30 mins
- Place the chicken on the racks
- TIP: Remember, the grill will be hot because the oven was pre-heated for 10 mins
- Ensure there is enough space between the chicken pieces
- TIP: If need be, add some more sumac on the chicken
- Formula: Pre-heat the oven for 10 mins, at 200 degrees for 30 mins
- After 30 mins, let the chicken rest in the oven for another 5-10 mins
- TIP: Resting the chicken once cooked, allows the juices and flavours to seep in completely
- Remove the chicken and brush some olive oil for glaze
- Serve with freshly sliced green chillies and ginger for crunch
Kalyan Karmakar
Kalyan is a food and travel blogger, who is excited about Indian food and tries his best to bring it alive through his stories. He is happiest when he eats at small, family-run places. He blogs at <a href="http://www.finelychopped.net/"> Finely Chopped.</a>
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