Tandoori Chicken

A popular South Asian dish marinated with yogurt and spices traditionally cooked at high temperatures in a clay oven called “Tandoor” but can also be prepared on a barbecue grill or a pan. I personally like to serve it with Matar Pulao but you can also serve it with naans too...

Ingredients:

1 kg chicken cut in to 4 or 8 pieces

1&1/2 tsp garlic paste

1 tsp ginger paste

1 tbsp red Chili Powder  

1 small onion (make a paste)

¼ cup lemon Juice   

1 & ½ tsp salt   

½ cup yogurt   

1 tsp garam masala   powder

1 tsp cumin seeds (crushed)

A pinch of tandoori food color

½ cup oil   

Small piece of coal

Method:

 1)  prick the chicken pieces with a fork and  make several deep slits in on each piece (if using 4 pieces)

2) Make a paste by combining lemon juice, garlic paste, salt and red chili powder. Rub this paste on all the chicken pieces, making sure the masala reaches every part of chicken. Let the chicken marinate for and hour in refrigerator.

3) Mix together onion paste, crushed cumin seeds, ginger paste, yogurt , tandoori food color. garam masla and oil in a bowl.  Coat the chicken pieces with this marinade, and let the chicken marinate for minimum 4 hours or maximum 8 hours for best results.

4) Once the chicken pieces are marinated and ready to be cooked, you have 3 options, to grill it, roast it in oven or steam it,

For Oven Roasted Chicken:  Pre-heat oven to 200 degrees C. Arrange the chicken in a roasting pan and roast for 25 – 35 min. Turn the chicken pieces in the middle to cook even.

For Grilling: Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

For pot cooking: Put the chicken pieces along with all the marinade in a large pan, cover with a lid and let it cook on low heat, turning once or twice until the chicken get done. It will take 25-20 minutes to get ready. Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminum foil in middle of the chicken pieces. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside. Remove the coal after 5 minutes.

5)  Don’t waste the gravy, you can pour it in gravy boat and serve it along with the tandoori chicken.  Serve tandoori chicken with naan, salad, raita.