Chicken Tandoori Recipe
Chicken tandoori is a soft and tender side dish or main dish recipe that is served all around India. Chicken has a separate fan base and it is all time favourite dish for many youngsters. This can be either served plain or with mayonnaise of your choice.
500 grms Chicken 1 tsp Turmeric powder 1 tsp Chilli powder 2 tsp Kashmiri chilli powder (optional) 2 tsp Tandoori masala 3 tbsp Thick Curd 2 tsp Garam Masaala ½ tsp Corn flour 1 tsp Pepper powder 1 tsp Ginger-garlic paste ½ Lemon's juice 4 tbsp Coconut oil 2 tbsp Ghee Salt to taste
MARINATION PROCESS Arrange all the ingredients together. Add all the spices and a tbsp of oil to the vessel and mix it well. Do not add any water. Put the chicken in the spice mixture and coat the spices all over the chicken. Marinate for 6 to 8 hours or overnight. TO MAKE CHICKEN TANDOORI Heat oil and ghee in a pan. Add the chicken pieces one by one to the hot pan. Close the pan and cook the chicken for 20 to 25 mins. Maintain the flame on low to medium. Make sure not to burn the chicken . Then turn the chicken upside down once the brown marks come at the bottom of the chicken. Again cook the chicken for 20 to 25 mins on low to medium flame. Check whether the chicken is cooked. If not, cook the chicken until it is done. Serve hot.
I have added Kashmiri red chilli powder to give a nice rich red colour to the chicken.
But you can skip it if you don't want to add them.
Make sure to add unsour thick curd, if your curd is sour, then the chicken will taste sour.