Tandoori Chicken ( তন্দুরী চিকেন ) Recipe

Tandoori Chicken:

Tandoor is a cylindrical clay oven.Earlier it was used to make rotis only.

The dish is believed to be invented by Kundan Lal Gujral who actually experimented and created a master piece, a man who ran a restaurant called Moti Mahal in Peshawar. We are grateful to you Sirji .You saved our life and gave a reason to attended weddings of unknown people, dating someone we hate (so that we can grab tandoori over there.

Hum apke  abhari  hair Gujral ji….

Ingredients For Tandoori Chicken:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat

1 tablespoon minced garlic

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

1 tablespoon peeled and grated or crushed ginger root

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/2 cup plain yogurt

2 tablespoons fresh lemon juice or malt vinegar

2 teaspoons salt, or to taste

Vegetable oil, for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Recipe:

Prick the flesh of the chicken all over with a fork.Use  a sharp knife, cut slashes in the flesh to allow the marinate to penetrate.Place the chicken in a nonreactive large, shallow dish.(I really don’t know whether my chicken is going to burn like hell if I places in a reactive bowl) .

The raw chicken is marinated in a mixture of yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.Stir until well-mixed, Coat the chicken in the marinade, cover and chill for 8 hours or overnight.(Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted.If a charcoal grill is used, then prepare a fire for direct-heat cooking.Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. 

Take the chicken out of the marinade and shake off the excess. You want the chicken coated,isn’t ? Brush with oil.Put the chicken pieces on a hot well-oiled grill rack. Cover with the vents open,turn the chicken so it is brown (even a little bit charred) on all sides. If roasting, preheat the oven to 450 degrees.Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato,lemon or Sprinkle chaat masala powder.

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