Tuesday, May 03, 2011

Grilled Tandoori Chicken.....Step-by-Step.


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I know that I have become a lazy blogger since summer holidays (for kids) started. Roaming the city with my kids, hanging out with them at Focus Mall, watching movies

.....yes!! I was a bit lazy to blog.....I love spending time with my kids....sometimes we just drive around and have real fun....after watching Urumi (the new hit Malayalam movie) kids wanted to go to Kappad Beach......and we enjoyed the sunset....

................................................and they played in the sand with my brother's kids.

Now back to cooking.....Tandoori Chicken is a popular Indian dish....chicken is marinated in curd (yogurt) and seasoned with tandoori masala....it is hot and spicy....it is traditionally cooked at high temperatures in a tandoor (clay oven) but can also be prepared in a grill pan or even in a barbecue grill...I always prefer home food to restaurant food...with real fresh ingredients.....no preservatives....no bad oil....or too much butter or ghee....so why go to a restaurant when you can make tandoori chicken right in your kitchen...ah!! homemade food is the best!!!....and don't forget to add lots n lots of love into it. :)


I grilled the chicken in my grill pan with just a table spoon of oil....I did not use any store brought masala or red color.


Ingredients:
Chicken: 2 pieces.
Curd: 1/4 cup.
Kashmiri chilly powder: 2 tsp.
Turmeric powder: 1/4 tsp.
Ginger-garlic paste: 1/2 tsp.
Coriander powder: 1 tsp.
Garam masala powder: 1/4 to 1/2 tsp.
Cumin powder: 1/4 tsp.
Kasuri methi: 1/4 tsp (If you have at home go ahead add it if not ...its no big deal....but make sure to buy it next time you shop).
Salt.

Method:
1. Beat the curd lightly with a fork and add chilly powder, turmeric, ginger-garlic paste, coriander, garam masala, cumin powder, kasuri methi, and salt. Mix it nicely and add the chicken into it and rub the marinate into it....keep it overnight in the chicken....the curd acts as a tenderizer and makes the chicken soft.

2. The red color is because I used Kashmiri chilly powder...I did not use any artificial color.

3. Heat the grill pan with a tbsp of oil and gently place the chicken on it.

4. Remember to reduce the flame....it is slow cooking here all through out....close the grill with a lid.....so that the chicken will be cooked nicely.

5. After about 7 to 8 minutes....turn it over to the other side.

6. After about 6 to 7 minutes....it is ready to be served.
Notes:
Serve with lime or sprinkle lime juice over it before serving.
If you have ready made tandoori masala simply mix it with curd and marinate it with chicken.
If you are not that health conscious (as I am) you can definitely add more oil of your choice.
I would recommend you to use Kashmiri chilly powder....if using ordinary chilly powder reduce 1 tsp.

Verdict:
It taste so good and chicken was soft, moist and juicy  inside......a must try one!!!.




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