Tandoori chicken

Chick­en- 500 kgs ( I took bone­less chick­en)
Low fat Yogurt / Curd – 1 cup
Onion – 1 (small around 57 gm)
Lime – 1/2
Gar­lic – 1 clove
Gin­ger – 1/2 inch (size of gar­lic), peel the skin off
Green Chili – 2
Garam Masala – 1 1/2 tsp
Salt – 1 tsp or as per taste
Red food col­or + Orange Food Col­or (kesari pow­der) – few large drops

Wash the chick­en legs. Let the water drain and place them on a large plate. Do not remove the skin part, it will actu­al­ly pro­tect the flesh when you bake. Cre­ate 2 slits on each side of the leg. The knife needs to touch the bone which means the slit is nice deep and big. This will help the mari­nade to pen­e­trate into the chick­en.

Squeeze 1/2 lime into a bowl. To the lime juice, add 1/2 tsp salt. Mix it well so that the salt dis­solves. Now take 1 leg piece at a time, take some lime juice and mas­sage the chick­en on both sides. Using a spoon or your hand add few drops of lime juice into the slits and mas­sage it. Repeat with oth­er chick­en piece. By the time you mas­sage the last piece you would have very less juice, but that’s ok. Place them back on a plate and refrig­er­ate it for 20–30 min­utes.
Mean­while, in a blender/mixie, add yogurt/curd, garam masala, gin­ger, gar­lic, 1/2 tsp salt, green chili, sliced onion and grind it to a smooth paste. You might want to ensure that there are not small chunks of gar­lic or onion. Please feel free to adjust salt as per your taste. I have added extra salt to the paste.

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3 thoughts on “Tandoori chicken

  1. RUCHIFINDING A BIT CONFUSING HERE.…FEEL AS IF SOMETHING IS MISSING WITH RESPECT TO THE ROASTING/ TANDOOR PROCEDURE.… & WHAT NEEDS TO BE DONE WITH THE BLENDED PASTEMENTIONED IN THE SECOND LAST STEPVERY NICE OF U IF U PLEASE CLARIFY MY DOUBTS.….THANKS

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