Tandoori Chicken

The chicken is marinated in yougurt and seasoned with the spice mixture tandoori masala that is considered moderately piquant in North India and Pakistan, but too spicy in most Western nations.

In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.

Tandoori chicken originated in the Punjab before the independence of India and Pakistan.

In India, tandoori cooking was traditionally associated with the Punjab and became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors.

Tandoori Chicken is an outstanding spread that “NO” one can deny to have dis beauty and @ ma home no one miss da chance to have dis terrific chicken. Chicken is a favorite spread for ma princess Danica and she love the bake one specially more than the red meat.

I love the deep red color alwys to tandoori and sometimes i made green it is alwys yummy too. Love the Marination with yogurt and with all ingredients and dry oregano it’s really made a terrific combo and overnight marination is terrific i alwys prefer for overnight marination.

Ingredients

Chicken 1000 grm.

Ingredients for Marination :

Dry Chilly 4 piece (Kashmiri Chilly)

Yogurt 250 grm

Tandoori masala 2 tbsp.

Coriander Pwd. 1 ½ tbsp.

Cumin Pwd. 1 ½ tbsp.

Paprika 1 tbsp. (Coz I use red chilly )

Oregano dry 2 tbsp.

Oil ¾ cup.

Chilly Pwd. 4 tbsp.

Lime Juice 2 tbsp.

Ginger / Garlic 4 tbsp.

Salt

Method for Chicken :

Cut the Chicken into 4 piece, slit the wash and keep a side.

Method for Marination :

Take a blender and blend ginger and garlic along and keep a side.

Take a bowl add chilly pwd. and lime and mix well apply this paste to chicken well inside the slit and keep for 10 to 15 minutes.

Take the yogurt and add to muslin clothes and hang the yogurt to take the excess water from yogurt after 5 minutes take a bowl add the ginger, chilly and garlic paste and add all the above ingredient and yogurt and mix well and mix into smooth paste and add chicken dry oregano, mix then add the chicken and add oil let it marinade and cover with plastic wrap and refrigerate at least 6 hours / preferably overnight.

Take out from the fridge 1 hour before grilling.

Pre-heat the oven to 180 degrees & cook for 40 to 45 minutes. Check by cutting into chicken drumsticks to make sure there is no redness near bone.