List of Ingredients [scroll down for
recipe]
1.
Chicken leg quarters or drumsticks (1 kg)
2.
Mustard oil (1/2 cup)
3.
Lemon juice (4 tbl spn)
4.
Ginger paste (2 tspn)
5.
Kashmiri red chili powder or Paprika (5-6 tblspn)
6.
Orange edible food color (2 drops optional)
7.
Garlic and green chilies paste (4-6 tspn)
8.
Garam masala powder (1/3 tspn)
9.
Coriander powder (1/2 tspn)
10.
Chaat Masala Powder (2 tspn)
11.
Tandoori Masala Powder (any brand 5-6 tspn)
12.
Plain yogurt or hung curd (1/2 cup)
13.
Coriander leaves or cilantro (1 small bunch)
14.
Regular red chili powder (to taste)
15.
A piece of coal + 1 tbl spn ghee (optional)
15.
Salt (to taste)
16.
Butter or oil (optional for grilling)
STEP 1: Here is a look at the primary ingredients for cooking the Indian recipe of restaurant style Murgh Tandoori or Tandoori Chicken. Scroll up for the detailed list of ingredients and their amounts. The chicken needs to be with bones cut in large pieces preferably leg quarters from a small sized chicken or drumsticks from large chicken. We need to marinade the chicken at least 2 hours before cooking in the fridge but I swear by overnight marination.
STEP 2: We are going to marinade the chicken in 2 stages. Drain the chicken and let it stand on a strainer till the chicken pieces retain no excess water. Now cut slits all over the chicken with a sharp small knife. Add in themustard oil, lemon juice and the ginger paste along with some salt. Rub these in thoroughly and let it sit at room temperature for 30 mins to 1 hour.
STEP 3: Now we will do the second stage of marination. Make a smooth paste of all the spices, food color, garlic green chilies paste and coriander leaves with the hung curd or plain yogurt. Add the marinade which needs to besticky and thick not watery, so it coats the chicken completely. If not using a charcoal grill, then marinade the chicken in a metal bowl or box then make some space in the center and place a tiny metal bowl. Light up the piece of coal on a flame using tongs, place this ignited coal in the tiny metal bowl. Add the ghee and some garam masala powder. Cover the box of chicken pieces for 10 mins with aluminium foil. This adds the lovely smokey flavor to your kabab. Remove the coal. Now leave the chicken in the fridge covered for 2 hours or overnight. I prefer the latter. Bring out the marinated chicken tandoori from the fridge about an hour before you plan to grill it so it can reach room temperature.
STEP 5: Now let us grill the chicken. I am explaining the multiple ways to accomplish restaurant quality taste. Best possible taste comes from charcoal grill but you can reach pretty close taste wise with a conventional oven OR an electric grill OR an OTG OR a microwave oven with convection mode OR a simple stove top with flame. Turn and grill each surface of the chicken following any of following techniques.
Technique 1: In the traditional oven or microwave oven (with convection) or OTG, pre-heat to 180 degrees Celcius or 450 degrees Fahrenheit. Grease the surface with some oil or molten butter with a brush. Place the tandoori chicken and bake for 45-50 mins on one side then 20 mins on the other one. Broil for 3-4 mins if you have that function in any of your devices. Brush on some butter on the chicken and done!
Technique 2: If you are using an outdoor charcoal or gas grill, then attain high heat and with indirect barbecue method grill the tandoori chicken with wood chips to get an extra smokey flavor. Grease with oil or butter if required. Remember to not let the chicken touch the grill before it is searing hot to avoid sticking. Grilling time is 50 mins to 1 hour. Done!
Technique 3: On the stove top, the technique (shown in picture 2) is to first shallow fry the marinated chicken pieces on a non-stick pan, till the chicken is completely cooked. Do not add too much oil and absolutely no water. You can cover and cook on medium-low flame after cooking 20-25 mins without cover. Drain the oil on paper towels. Then place an aluminium grate or mesh over the flame and let the scar marks show properly on the chicken pieces. Use butter or oil to accelerate the sear marks.Smokey flavored stove top kabab done!
Technique 4: On an electric grill turn on the heat to it's highest setting and once it is super hot, brush on some butter to the surface. Now carefully place chicken tandoori on the surface and grill for 35-40 mins on each side. Done!
STEP 6: Absolutely authentic tandoori chicken complete with the smokey flavor from the charcoal is ready for you. The charcoal step is very unconventional but it does wonders to your recipe. But you can skip this step and still get delicious results just not the smokey flavor. Serve your tandoori chicken with some fresh salad and green coriander chutney and blow your guests' minds. If you liked this recipe please don't forget to leave your comments below.
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