Tandoori chicken is a universal dish almost all non-vegetarians would have had a piece of it, and still would be wanting more.
It is icing on the cake if the chicken comes out juicy, soft and finger licking.
Here I have done double marination to get the best out of the tandoori…and believe me, even my kids drooling when it was served hot on the table.
Here is the secret recipe 🙂
1 Kg, Chicken, de-skinned and trimmed fat, cut into serving pieces
For a first marinade:
1 tablespoon, Ginger-garlic paste
2 teaspoon, Kashmiri chili powder
1 tablespoon, Lemon juice
Salt to taste
For a second marinade:
300 grams, Yoghurt (hung)
1 tablespoon, Ginger garlic paste
2 teaspoons,Kashmiri chili powder
1 teaspoon, Garam masala powder
3/4 teaspoon, Black Salt(Rock Salt)
1 teaspoon, Cumin powder
Salt to taste (Be careful as salt is added in first marination and Rock salt also would be added)
1/2 cup, Mustard oil (Other oils can also be used but I prefer Mustard oil in my marination)
Red food color (optional, if you prefer you may add, I have not added at all, the colour you see here is all by Kashmiri red chili powder)
Make cuts on the chicken using a sharp knife. This is done in order to allow the marinade to penetrate well.
In a bowl, mix all the ingredients of a first marination.
Marinade the chicken in it.
Cover the bowl with a plastic cover and leave it for 45-1 hour
In another bowl, mix all the ingredients of a second marination.
After a first marination is done, transfer the chicken in this second marinade.
Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight.
Remove the chicken from the refrigerator 45 mins before you plan to cook it.
It can be grilled on a charcoal grill or roasted in the oven. Here I have chosen to do it by roasting in the oven.
Pre-heat the oven at 220 degrees centigrade. Remove the chicken from the marinade and place it on a baking tray lined with aluminium foil or a rack.
Roast the chicken for 20-25 mins or till done.
Its ready to be served….
TIP: Basting is not needed as the required oil is already soaked in the chicken during marination. This helps the chicken to be cooked well from within. It will also make the chicken soft and juicy. If you feel you can still do it. No harm.
NOTE: Other refined oil can also be used instead of mustard oil during marination, but trust me the mustard would sensitise an altogether different set of taste buds than the usual ones. You should, at leastl, try this once….