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: 🌶🌶