Tandoori Chicken is a very popular Indian dish which is traditionally baked in a preheated clay oven called Tandoor. Indian spices normally have very good flavor and this dish particularly has all important spices, making it very popular around the world.
As my kids love this chicken,I made so many attempts with the recipes that I came across to make them taste exactly like the ones we get in the Indian restaurants. Every time, it was not up to the mark and was not totally satisfied. Finally, I tried a recipe from a book with very few changes( not much though)- I added kasoori methi and adjusted the amount of spices- Voila!!!, it tasted exactly the way I was looking for . I made the Tandoori Chicken using this recipe first time, about an year ago and updated in Facebook, but for no reason, this recipe got delayed to be posted .
2 lbs. chicken, bone-in and skinned
3 tbsps. lemon juice
1/3 cup Greek yogurt/ strained yogurt/hung yogurt
3 tbsps. heavy cream
2 tbsps. gram flour/ chickpea flour
2 tbsps. ginger garlic paste
2 to 3 tsp. red chilli powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. garam masala
1 tbsp. crushed kasoori methi
1/8 tsp. red or orange food color
Salt ( as needed)
clarified butter /ghee or melted butter or olive oil( to brush)
1. Make incisions on the chicken pieces and place in a large non metallic bowl. Rub in the lemon juice and salt. Cover and chill for at least half an hour.
2. Meanwhile, put the yogurt in a separate bowl and add the cream and gram flour. Beat until well blended and smooth. Add the remaining ingredients except the oil/ butter and mix thoroughly. Pour over the chicken and rub in well.
3. Cover and chill for about 4 to 6 hours, or overnight. Return to room temperature before cooking.
4. Preheat the oven to the maximum- 550 degree Fahrenheit at baking mode. prepare the baking sheet by brushing it with oil. Using tongs bring the chicken pieces one by one onto to the sheet, reserving the remaining marinade. brush with some butter/oil and bake for about 25 to 35 minutes, flipping the chicken pieces once in the middle of baking and while returning it back to the oven, pour the remaining marinade on the other side. Once fully done( When the meat is no longer pink and when the meat near the bone is pierced, the juice should run clear), remove from the oven and brush the chicken with melted butter/ ghee.
5.Serve it hot, with a drizzle of lemon juice all over the chicken and with fresh sliced onion.
Source : Indian: 100 Everyday Recipes (100 Recipes)(Click to buy)
Find these products at Amazon