Dive into the rich flavors of Indian cuisine with our tantalizing Tandoori Chicken recipe! In this video, we’ll guide you step-by-step on marinating succulent chicken in a blend of aromatic spices and yogurt, then cooking it to perfection. Perfect for impressing guests or a family feast, this dish is bursting with flavor and color. Join us and discover the secrets to achieving authentic tandoori goodness at home!
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Ingredients: (1st Marination)
4 Chicken Whole Leg Pieces (1200 Grams)
2 Tsp Salt (1 Tsp for 2 Leg Pieces)
2 Tsp Red Chili Powder (1 Tsp for 2 Leg Pieces)
1+1/2 Tbsp Ginger Garlic Paste
4 Tbsp Lemon Juice or 4 Tbsp White Vinegar
Marinate for 2 – 4 Hours
Ingredients: (2nd Marination)
3 – 4 Tbsp Oil
2 Tsp Red Chili Powder
3 Tbsp Thick Yogurt
1/2 Tsp Ginger Garlic Paste
3/4 Tsp Salt
1/2 Tsp Turmeric Powder
1+1/2 Tsp Coriander Powder
1+1/2 Tsp Cumin Powder
1 Tsp Whole Spice Powder
1 Tsp Chaat Masala Powder
1 Tsp Kasoori Methi
Green Chutney Preparation
Add 1/2 tsp salt, 1 tsp cumin seeds, small piece ginger, 3 cloves garlic, 1 green chili, 1 small onion cut in cubes, add 2 tbsp coriander leaves, 1+1/2 tbsp mint leaves and 4 tbsp tamarind pulp and grind to smooth paste.
Complete Recipe (Step by Step)
- Do 1st marination as per written above.
- Heat oil and switch off the flame.
- Add red chili powder, cook for 40 seconds and let it cool down.
- After cooling down the red chili mixture. Add yogurt, ginger garlic paste, salt, turmeric, coriander and cumin powder, garam masala, chaat masala and kasoori methi. Mix well.
- Give coal smoke to the tandoori masala for 4 minutes.
- Now marinate the chicken whole leg pieces with the tandoori masala and let it marinate for 30 minutes.
- Take any baking tray and place all the chicken whole leg pieces on it.
- Take a deep pan and place steamer stand in it and than place chicken whole leg pieces on it. Don’t add water.
- Heat on medium flame for 30 – 45 minutes. (Not more than that)
- Pre-heat the deep pan on high flame for 15 minutes.
- Check the chicken whole leg pieces after 30 minutes. If its cooked than grill on high flame. If its not cooked than let it cook for 15 more minutes (Not more than that)
- Rotate over high flame to get red marks. (Don’t Burn)
- Tandoori Chicken is ready. Serve it with Roghni Naan and green chutney and give us your feedback on this recipe.