Who doesn�t love Tandoori Chicken?! Tandoori Chicken is a popular chicken appetizer that originated from Mughlai cuisine and is a favorite of all. The highlight of this recipe is the bursting flavors of spices and a unique smoky aroma. The chicken is grilled, soft, juicy and flavorful perfect for Sunday dinners, parties and wedding occasions.
� In a bowl, take coriander seeds, cumin and black pepper corns. Roast them for a minute and grind into a coarse powder. � Soak whole kashmiri chillies into warm water for some time. Remove the seeds and grind it into a fine paste. � For chicken marination � Take your chicken pieces and put gashes/ cuts on them with little gap in between. Make gashes both sides of your chicken pieces. � In a bowl, add hung curd, ginger garlic paste, lemon juice, garam masala powder, dried fenugreek leaves (kasuri methi), salt, kashmiri chilli paste. � Note � Before adding kasuri methi, slightly roast them and crush the leaves. � Finally add the coarse powder of spices and mustard oil and mix them well. � Rub this mixture on the chicken pieces and properly insert the masala into the gashes. � Coat the chicken pieces well, cover and set them aside in fridge for 2 hours. � In a pan, add oil and add chicken pieces into the pan. Fry on one side for 5 minutes on high flame. � Note � before frying, remove the marinated pieces out from the fridge and let them attain room temperature. � Flip and fry on the other side for 5 minutes again. � Cover with lid and let the chicken cook and tenderize more on low flame for 5 minutes. � After 5 minutes, flip the chicken to another side, cover again and cook on low flame for 5 minutes. � For smoky flavor, place a small bowl in the center of the pan, add hot coal and drizzle some butter over it. Cover with lid and let it be for 2-3 minutes. � Tip � adding coal would give smoky and different flavor to the chicken and it will taste exactly like restaurant. � For final step � take a bbq grill net and grease it with butter. Also apply butter on both sides of chicken pieces and grill them on high flame. � Enjoy hot with lemon and onion slices.
