Protection
- Rntall porsjoner: 4-6
- Forberedelsestid: 15 Minutes
- Koketid: 40 Minutes
- Total koketid: 55 Minutes
- Vanskelighetsgrad: Lett
Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.
The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.
We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade.
You don’t need a tandoor oven to make tandoori chicken! (Thank goodness). You can cook it over a grill (charcoal preferred) or just in an oven with a broiler.
Ingredients
- Coriander seeds
- Cumin
- Red Chillies
- Dry Mango
- Kachri
- Iodised Salt
- Fenugreek Leaves
- Black Pepper
- Garlic
- Dried Ginger
- Cassia
- Cardamom Amomum
- Nutmeg
- Onion
- Deggi Mirch
- Salt
- Chicken
- Tandoori BBQ Masala
- Flour
- Lemon juice
- Oil
Preperation:
Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add ½ tspn. Deggi Mirch, 1 tspn. salt to make paste. Apply it thoroughly on cleaned, washed, chicken (800g approx.) Place embalmed chicken on a trivet inside a pressure cooker. Add ¾ glass of water and pressure cook for 10 min. When pressure drops, bring out Chicken & make cuts on breast & legs. Then mix 20g Tandoori BBQ Masala, ½ tspn salt, ½ tspn Deggi Mirch, 1 tspn gram flour, 3 tspn lemon juice & 3 tspn. water. Apply it on the chicken, inside cavity and into the slits. Bake in an oven preheated at 200c or Tandoor for 15 minutes. Then remove from oven and baste Chicken with 25g edible oil. Put into oven/Tandoor. Remove from oven when tender. Serve hot.
