Perfect Chicken Tandoori...!!!!

Author: Siddhi Shirsat // Category:

Chicken Tandoori one of the most popular dish in non veg tandoori items...Its loved by all at my home along with me...:-)...Tandoori can be be grilled in oven also but it gets its authentic taste when it is grilled on a charcoal barbecue grill...That smoked taste is just awesome....

  • 4 Chicken Whole legs (Around 800 grams or a whole chicken)
  • 2-3 table spoons of oil for basting
Marination 1:
  • 2 table spoons of ginger-garlic paste
  • 2 tea spoon chili powder
  • juice of 1 lemon
  • 1/2 tea spoon turmeric powder
  • salt
Marination 2 :
  • 1 cup hung yogurt
  • 1 medium onion grated finely
  • 2 table spoon maida (or roasted besan)
  •  2 tea spoons of ginger-garlic paste
  • 2 table spoons of kasoori methi (dry fenugreek leaves)
  • 1 tea spoon jeera powder
  • 1 tea spoon coriander powder
  • 1 tea spoon garam masala
  • 1-2 table spoons of tandoori masala
  • 1 tea spoon mango powder
  • 1-2 tea spoon chili powder
  • few drops of tomato red color
  • 1/2 tea spoon sugar
  • salt
  • 4 table spoons of oil

Give slanting 3-4 small cuts on each chicken legs. Wash chicken and pat dry using kitchen towel. Rub lemon juice, turmeric powder , salt and chili powder on the chicken legs properly every where. Apply ginger -garlic paste above it and keep aside for 1-2 hours for marination in refrigerator.

Heat 4 table spoon of oil in a pan and add the grated onion and pinch of salt.Saute the onion till it turns golden brown and bit crispy.Let it cool.

Mix all the ingredients given under marination 2 . Add the fried onion along with the oil in it and mix well. If the marinade is not a firm paste you can add little maida or roasted besan in it. Remove extra water if any in marinated chicken. Now apply this second marinade on the chicken pieces. Apply nicely so that the marinade also goes inside the slits also. Keep this marinated chicken in refrigerator for 10-12 hours, min should be 6-7 hours for the great taste.I keep it for 14-16 hours normally.

I had grilled this chicken in a charcoal barbecue  to get the authentic tandoori taste with smoked flavor (Like in restaurants :-) )...You can see the pic below... Place the marinated chicken on greased wire rack of the barbecue grill . It should be placed around 5-6 inches above the burning charcoal. Do not turn it very soon, just as it might get stuck to the wire rack. When its almost done on the lower side  turn it and apply oil with a basting brush. Let it get cooked on the other side. Baste with oil after every 5-6 mins for good results. Remove it when its done.It should not get can make it out in the pictures. For grilling in the oven also i have given the method below.

If roasting it in oven then apply oil on the wire grill on the oven before roasting. Roast in oven for 12-15 mins at 180 degrees then baste it with oil and turn and roast again for more 15 mins till tender and crisp.

Serve hot with pudina chutney and salad.

NOTE : I have added little more spices as we love spicy food, If u all do not like spicy food decrease the amount of spices in the marination.
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