Who hasn’t heard of Tandoori Chicken?
History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.
Source: To read more, click here, timesofindia.com
Tandoori Chicken
Classic Indian marinated chicken specialty, spiced and grilled to perfection.
Ingredients
- 2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1½ tsp cumin powder
- 1 tsp salt (or to taste)
- ¾ tsp chili powder
- 1 tsp coriander powder
- 1 tbsp tomato paste
- 1 cup plain yogurt (fat free, low fat, or whole milk)
- 2½ tbsp vinegar
- 2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
- ½ tsp garam masala
- 1 oz butter
- few drops red food color (optional)
Instructions
- Mix all the spices into a smooth paste.
- Rub into chicken and marinate for at least 6 hours.
- Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
- Dot the chicken with butter.
- Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
- Brush occasionally with the marinade to prevent it from drying out.
- When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
- Serve with naans or rotis.
Notes
Pan Fry:
You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.
