A step-by-step way to prepare the tandoori chicken without oven or tandoor.
Ingredients
- Chicken (Leg or Breast Pieces) - 500g
- Yogurt - 1/2 cup
- Kashmiri Red Chili Powder - 1 tablespoon
- Ginger Garlic Paste - 1 tablespoon
- Turmeric Powder - 1/2 teaspoon
- Garam Masala Powder - 1 teaspoon
- Lemon Juice - 1 teaspoon
- Salt as per taste
- Butter or Ghee - 1 tablespoon
- Cooking Oil - 1 tablespoon
Directions
- In a bowl, add washed and cleaned chicken. You can use leg or breast pieces or mix of both.
- Take a piece of chicken and make incisions or cuts on the chicken for the chicken to absorb the spices when they are marinated.
- When the chicken is cut and ready, we will marinate them.
- Add 1/2 cup of yogurt, 1 tablespoon of Kashmiri red chili powder, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala powder, 1 teaspoon of lemon juice and salt as per taste.
- Mix them well to ensure the masala sticks into the chicken for marination.
- Marinate the chicken for an hour.
- When the chicken has been marinated, we start frying them in a pan for which add 1 tablespoon of cooking oil and 1 tablespoon of butter, allow it to heat for sometime.
- When the oil is hot enough, add the marinated chicken pieces, one by one.
- Don’t close the pan using a lid in the beginning and also don’t make the pan congested by adding all the chicken at once because it may release too much of moisture.
- Fry these chicken pieces for 2 to 3 minutes on one side on a medium flame
- While it is being fried, take a charcoal piece and heat it on a gas stove until the coal piece is little white. This is done to get the smell and smoke of authentic flavor of tandoor chicken.
- Back to the chicken, when they are golden brown in color, flip it the other side and fry them for another 2 to 3 minutes.
- If required, flip them again and again to fry them evenly on both the sides.
- Just before the chicken pieces are fried and cooked nicely, add the hot charcoal piece into the pan on one side and add a few drops of cooking oil on it to create the flame.
- Now close the pan using the lid. This way the the smoke stays inside the pan and the chicken will get its authentic tandoor flavor.
- Keep this lid closed for a minute or two.
- Alright, after 2 minutes, open the lid…. the tandoori chicken is ready.
- Remove the charcoal and serve the tandoori chicken with any chutney or sauce you like.
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