Tandoori Chicken Recipe
Materials:
Chicken (with skin) – 500 gms (big pieces)
Oil – 3-4 tsp
Drained sour curd for marination – 1 cup
Onion – 1 t
Lemon juice – 2 tbsp
Garlic paste – 1 tsp
Ginger – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – Coriander powder – 1/2 tsp
Chillies – 2 (chopped)
Garam masala powder – 2 tbsp
Salt – to taste
Food coloring orange – 2 drops
Method:
Wash the meat pieces well and pat dry with a kitchen towel. Score 2-3 slits on the meat with a sharp knife.
Mix the salt and lemon well, so that the salt dissolves completely in the lemon juice. Now rub this mixture well and apply it on the meat. Keep it in the fridge for 20 minutes. Mix the batter well with onion, ginger, garlic, chili, and other dry spices. Make a paste by mixing watered sour curd in it. Add food coloring to it.
Marinate the meat well with this paste.
Apply this paste well on the cracked areas with your fingers. Refrigerate for another hour and a half. Now put a little oil in a frying pan. Now put the pieces of meat and spread some oil on top. Cover and cook one side on low flame for 10-15 minutes. When everything is done well, take the pan off the heat.
Now put the pieces of meat on a bread baking grid or any other grid and bake it on high heat. That burnt matter of the tandoor will come to this. And to eat it will be just like tandoori chicken made in tandoor.
