Chicken Tandoori’s origin has been the topic of debate for many historians. Many believe that tandoori chicken was first introduced by “KUNDAN” in Peshawar before partition in 1947. Chicken Tandoori tastes wonderful. The spicy marinate which coats the chicken gives it a distinct flavor, but the yogurt balances it out to prevent it from being overly spicy. Let’s try this by following the simple recipe’s steps.
https://www.youtube.com/watch?v=xt7yrYNrHr4&t=11s
Ingredients:
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1 |
Whole chicken (washed and dried). | 900 gm. |
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2 |
Lemon juice. | 01 tbsp. for 1st step and 02 tbsp. for 2nd step. |
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3 |
Orange red food colour. | 01 tbsp. |
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4 |
Salt. | 01 tbsp. or to taste. |
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5 |
Kashmiri Red Chili Powder. | 01 tbsp. or to taste. |
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6 |
Garlic paste. | 01 tbsp. |
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7 |
Ginger paste. | 01 tbsp. |
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8 |
Squeezed Yogurt (Without water). | 04 tbsp. |
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9 |
Red chilli powder. | 01 tbsp. or to taste. |
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10 |
Black salt powder. | 01 tsp or to taste. |
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11 |
Whole spice powder. | 01 tsp. |
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12 |
Crushed roasted white cumin seeds. | 01 tsp. |
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13 |
Cooking oil. | For frying. |
Procedure:
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1 |
It takes two steps marination, for 1st step take dried chicken and cut slashes in the flesh by using sharp knife as such it allow the marinade to penetrate. |
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2 |
Now take chicken in a bowl, add salt, red orange food colour and lemon juice, apply well all over the chicken and inside the cuts and refrigerate it without cover for 2 hour as such masala will be stuck on it. |
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3 |
In 2nd step marination, take a bowl add squeezed thick yogurt, ginger garlic paste, red chilli powder, black salt powder, whole spice powder, roasted crushed white cumin seeds and lemon juice, mix well and apply well all over marinated chicken, it is 2nd marination. |
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4 |
Refrigerate it for one day or at least 8 hours for marination. |
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5 |
Heat oil in a wok, fry it from all sides on medium to high flame. Take out in a dish and give smoke of coal if desired. |
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6 |
Delicious Chicken Tandoori is now ready to serve. |
Thank You,
Yums food