Tandoori Chicken

Tandoori Chicken is a semi-fried chicken delicacy that originated in the Punjab region of the Indian subcontinent. While some consider the origin of Tandoori chicken akin to the tandoor or clay ovens used by others, Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was a main course of the enormous Indian feasts of that day. It is one of my favourite recipies and I think you all will also love it.




Ingredients:

• Large Chicken pieces - 8 no
• Yogurt - 11/4 cup
• Lime Juice - 2 tbs
• Chopped Onion - ½ cup
• Dried Red Chillies - 3-4 nos.
• Coriander Seeds - 2 tsp
• Crushed Garlic - 2 cloves
• Grated Ginger - 1" piece
• Clove - 1-2 nos.
• Garam Masala - 2 tsp
• Chilli powder - 2 tsp
• Salt to taste

Method:

• Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
• Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
• Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
• Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
• Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
• Keep pouring oil and masala over the chicken pieces in between.
• After it has baked completely take it out and sprinkle chaat masala over it.
• Serve it hot with lemon slices and with either naan or paratha.

Extra:

• For better results bake the ckicken on either a charcoal oven or on a barbeque.