TANDOORI CHICKEN (no oven) WITH HOMEMADE TANDOORI MASALA

INGREDIENTS:

• 2chicken pieces

• 1tbsp yogurt(thick, hung curd)

• 1tsp Garlic paste

• 1tsp ginger paste

• 1tbsp Shilpa’s Masala Mill Kashmiri chili powder

• 1tbsp coriander powder

• 1tsp chaat masala

• 1tsp cumin powder 

• 1tsp red chili powder

• ½ tsp Shilpa’s Masala Mill Garam Masala

• ¼ tsp turmeric

• Salt to taste 

• Pinch of red food color 

• 1-2 tsp Lemon juice

• 1 tbsp mustard oil 

• 2-3 tbsp Oil for frying

INSTRUCTIONS:

• Wash and clean the chicken 

• Make cuts in the chicken for good marination 

• Rub chili powder, ½ tsp salt, and ginger garlic paste onto the chicken.

• In another bowl add the rest of the masalas, Dahi and mustard oil.

• Mix well

• Coat this masala onto the chicken pieces.

• Massage the pieces well( pushing masalas into the cuts too)

• Marinate for 2-3 hours ( I left it in overnight in the  refrigerator ) 

• Heat up a pan and add oil for frying 

• Add chicken

• Don’t touch or move chicken pieces for at least 4-5 mins. Cook on med-low heat 

• Now turn the chicken and cook for another 4-5 mins without moving them around the pan

• Once the chicken is browned on both sides cover and cook on med-low until chicken is done

• And that’s it, your tandoori chicken is ready 

• Serve hot with Dahi Wali chutney, onions, lemon and cucumbers

NOTE:

• To get the smoky aroma in your tandoori chicken you can place a piece of heated coal in the pan with some ghee and cover and keep aside for few mins.

• You can also fire roast the chicken for just a few mins until it gives that charred tandoor look

SPICE LEVEL: 🌶🌶