Ingredients
- 2 chicken pieces
- 1 tbsp yogurt (thick, hung curd)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- 1 tbsp coriander powder
- 1 tsp chaat masala
- 1 tsp cumin powder
- 1 tsp red chilli powder
- ½ tsp Shilpa’s Masala Mill Garam Masala
- ¼ tsp turmeric powder
- Salt to taste
- Pinch of red food colour
- 1–2 tsp lemon juice
- 1 tbsp mustard oil
- 2–3 tbsp oil for frying
Instructions
- Wash and clean the chicken.
- Make deep cuts in the chicken for better marination.
- Rub the chicken with chilli powder, ½ tsp salt, and ginger-garlic paste.
- In another bowl, combine the remaining spices, yogurt, and mustard oil.
- Mix well.
- Coat the prepared marinade evenly over the chicken pieces.
- Massage the marinade thoroughly into the chicken, ensuring it gets into all the cuts.
- Marinate for 2–3 hours (overnight in the refrigerator gives the best results).
- Heat oil in a pan for frying.
- Add the marinated chicken pieces.
- Do not move the chicken for the first 4–5 minutes. Cook over medium-low heat.
- Turn the chicken carefully and cook the other side for another 4–5 minutes without moving it around.
- Once both sides are browned, cover the pan and continue cooking on medium-low heat until the chicken is fully cooked.
- Your Tandoori Chicken is ready.
- Serve hot with Dahi Wali Chutney, onions, lemon wedges, and cucumbers.
Note
- For an authentic smoky aroma, place a piece of hot charcoal in the pan with a little ghee, cover immediately, and let it sit for a few minutes.
- You can also briefly fire-roast the cooked chicken to achieve the traditional charred tandoori appearance.
Spice Level: 🌶🌶
