Tandoori chicken

Tandoori chicken is a popular dish in Punjabi cuisine.

Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Trivia

Tandoori Chicken is such a standard fare of Punjabi cuisine that it is joked to be the National Bird of Punjab.

See also

• Punjabi cuisine
• Mamak stall

External links

• Tandoori Chicken Recipe
• Authentic Recipe From Numkitchen.com
• Grilled Tandoori Chicken Recipe by Emeril Lagasse, 2001. Emeril Live, Food Network.
• Recipe: Tandoori Chicken
• Recipe: Tandoori Murg
• Tandoori Chicken Recipe

Tandoori Chicken

Serves 4

Preperation Time : 30 minutes

Ingredients 1 (800 gms) of chicken 1 tspn of kashmiri red chilli powder 1 tblspn of lemon juice Salt to taste

For Marination 200 gms of yogurt 1 tspn of kashmiri red chilli powder Salt to taste 2 tblspns of ginger paste 2 tblspns of garlic paste 2 tblspns of lemon juice ½ tspn of garam masala powder 2 tblspns of mustard oil

For basting of butter ½ tspn of chaat masala

For garnishing Onion rings and lemon wedges

Recipe Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.