Restaurant Style Tandoori Chicken for cooking at home. Tandoori Chicken is one of the most popular Indian dishes in the World. In fact, it is an Identity to Indian Food the world over. It is extremely difficult to prepare a Tandoori Chicken at home. Most of the houses that we live in don’t have a Tandoor which is the primary requirement to prepare Tandoori Chicken. But we have learned a trick to do it at home check it out.
What do you need to make Restaurant Style Tandoori Chicken
- Chicken legs (Chicken drumsticks) – 5
- Yogurt – ¼ cup
- Lemon juice – 1½ tbsp
- Ginger-garlic paste – 1 tbsp
- Kasoori methi – a pinch
- Onion – half, round slices
- Salt – to taste
- Olive oil – 2 tbsp, to fry
- Butter – 2 tbsp
Ingredients for Restaurant Style Tandoori Chicken
- Kashmiri red chili powder – 1½ tbsp (if you are using regular
- red chili powder, use 1 tbsp)
- Pepper powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – ½ tsp
- Cumin powder – ½ tsp
- Cinnamon powder – ⅛ tsp
- Cloves powder – ⅛ tsp
- Cardamom powder – ⅛ tsp
- Nutmeg powder – ⅛ tsp
What Need to be prepared for they most popular dish
Clean the chicken well in salt and water, and keep it aside to drain the water completely. Pat dry using a kitchen paper towel inside a bowl. Place the cleaned chicken inside the bowl. Wrap the chicken in paper tissue for 5 minutes to pat dry (it will absorb extra moisture away) and then remove the tissue.
Also Read: Chicken Masala Recipe for North Indian delicacy at your home kitchen
Make 3 shallow slits on the chicken pieces down to the bone at the thickest parts of the flesh on both sides of the chicken. Heat a pan, add all the items given under ‘Tandoori Masala’. Sauté it for a minute in low-medium flame (don’t keep it for more than a minute, or else the masala will get burnt). Transfer it to a bowl and keep it aside.
Add the slit chicken, yoghurt, ginger-garlic paste, kasoori methi (before adding kasoori methi, crush it in between both the palms), roasted tandoori masala, and salt to the bowl. Mix it well. At this stage, add lemon juice and mix it again. Cover it for at least 30 minutes or up to 8 hours or overnight if you have the time (the longer the better).
Tandoori Chicken prepared in Tandoor (Oven)
Heat the oil in a wide pan over low-medium flame. Once the oil is heated enough, add the butter As soon as the butter melts, add the chicken pieces. Sear until the chicken is cooked and becomes slightly golden brown. Flip it and sear it on the other side too. Once it is cooked well, allow it to get grilled over medium-high flame on both sides of the chicken. Now transfer it to a bowl.
Also Read: Chicken Manchurian made in your very own kitchen
Place the sliced onions along with the cooked chicken in the bowl, and then place a small steel cup over the chicken. Heat a piece of charcoal over the fire with the help of tongs till it becomes red (meaning till it becomes too hot). Place the hot charcoal inside the small steel cup and pour a tsp of ghee on top of it (adding ghee is to bring out the aroma from the charcoal). Then close the bowl with a lid immediately for 10 – 15 minutes to spread the smoke smell into the chicken.
Restaurant-Style Tandoori Chicken Recipe is ready to be transferred into a serving platter. Serve it with sliced onions and sprinkle the lemon, and have it with your favourite dish like Naan, Pulao, Biryani, or Parotta.
