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Tandoori Chicken: A Culinary Journey from Tradition to Table-:Roasted Chicken is just a name, Tandoori Chicken is an emotion. Chicken marinated in yogurt, Kashmiri red chili powder, fresh ginger-garlic, Spices and garam masala, and then grilled to perfection! It’s Tandoori Chicken at its best. Tandoori Chicken isn't just a dish—it's a symphony of flavors that transcends time. Originating from the heart of Punjab before India's independence, this iconic delicacy was popularized by Kundan Lal Gujral at the famed Moti Mahal restaurant in Peshawar. By introducing marinated chicken to the traditional tandoor, he revolutionized Indian cuisine, giving birth to the smoky, succulent Tandoori Chicken we cherish today.
In my kitchen, I've embraced this legacy, crafting a version that's both authentic and accessible. Marinated in a rich blend of hung curd, Kashmiri red chili powder, fresh ginger-garlic paste, and aromatic spices, the chicken is then oven-roasted to perfection. The result? Juicy, flavorful pieces with a delightful char, reminiscent of traditional tandoor cooking.
Served alongside crisp onion rings, a sprinkle of fresh coriander, tangy lemon wedges, and a refreshing mint-coriander chutney, this dish is a testament to the timeless allure of Indian flavors.
Ingredients-:
1. Chicken- 2 kg (whole legs and breast (skin off with bone )
2. Hung Curd- 200 gram
3. Butter- 250 gram
4. Grated Cheese- 1 cup
5. Fresh Cream- 100 ml
6. Ginger paste- 2 tablespoon
7. Garlic Paste- 2 tablespoon
8. Stone Flower – 7 pieces (Make powder of it if not possible then crush it)
9. Sugar- As per Taste
10. Salt- As per Taste
11. Oil- ½ cup
12. Kashmiri Chili Powder- 1 cup
13. Black pepper powder-1 tablespoon
14. Chili Powder- 1 tablespoon
15. Green Chili Paste- 1 table spoon
16. Lemon Juice- 1 cup
17. Roasted gram flour powder-1 cup
18. Chat Masala- 2 tablespoons
19. Ghee- 2 teaspoons
Method-:
Slit the
chicken pieces after washing and drying
1. First Marination-:
a) Take a bowl (affiliate link) and add chicken pieces in it.
b) Add lemon juice, ginger garlic paste (affiliate link) and 1 teaspoon salt. Mix properly
c) Now rub the mixture on the chicken pieces thoroughly
d) Let it rest for at least 2 hours in refrigerator (affiliate link).
2. Second Marination-:
i) Prepare a marinade with curd, spices, stone flower powder, cheese, cream, chili paste & roasted gram flour powder. Adjust salt as needed.
ii) Coat the chicken pieces with this mixture.
iii) Let it marinate for another 2 to 3 hrs.
3. Smoke the chicken-: (This step is absolutely Optional)
i) Place the marinated chicken in a deep bowl which can cover easily.
ii) Heat a piece of charcoal until red hot.
iii) Place the hot charcoal in a small bowl (affiliate link), pour ghee over it to produce smoke.
iv) Place this bowl in the center of the chicken pieces, cover the large bowl, and let it smoke for 5-7 minutes.
Preparation-:
1. Preheat the oven on 180 degree Celsius (350 degree F) for 20 minutes.
2. Line iron tray with aluminum foil and place a rack over it.
3. Arrange the chicken pieces on the rack, ensuring at least 1-inch space between them.
4. Brush butter over the chicken pieces.
5. Grill in the oven (affiliate link) on 180 degree Celsius for 35 minutes.
6. Put the track on the top shelf of the oven and Let the chicken be grilled.
7. Flip the chicken and brush with butter on that side.
8. Then again grill chicken pieces for 20 minutes on same temperature.
9. Again flip , brush and grill for 20 minutes on same temperature.
10. Repeat this flipping and grilling process till the pieces are desirable tender.
11. Finally, switch to broil mode and cook for an additional 15 minutes.
12. Sprinkle chat masala and lime juice over the grilled chicken.
13. Serve hot with mint or coriander chutney or dip.
Note: The recipe avoids artificial coloring, relying on Kashmiri chili powder for its vibrant hue.
My Kitchen Tools-:
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