I know you must be thinking I recently posted whole roasted Tandoori Chicken then what is new now all of a sudden. Well this one is a easier, prettier and less messier fusion version. The skin is so crisp it was like biting into a cracker and the meat inside is succulent and juicy. Simply to die for is my girly’s verdict.
This is a modified version of tandoori chicken recipe given by Mrs Fatema Talwala. She has made it in the gas tandoor and the result is just amazing.I don’t have a tandoor hence tried in the oven and I believe I have reached almost there.
If you cook Indian food once in a while at least then u most likely have all the ingredients required for the recipe in the pantry, tandoori masala is the only spice mix u might need which is easily available in the Indian grocery stores. (Check for expiry date on the pack for sure)
Here is the whole chicken tandoori style in case u missed it.
|Pic blurry ! sorry about that …the look and aroma of the chicken was really unbearable that I just had to put the camera down and dig in :))|
Chicken – 4 large thigh pieces (bone in skin on pieces)
Corn flour – 1-2 tsp for dusting
Ginger paste – tsp
Garlic paste -1 tsp
Chili powder- 1 tsp
Kashmiri chili powder-1 tsp
Turmeric powder – 1/2 tsp
Jeera powder – 1/2 tsp
Coriander powder – 1 tsp
Tandoori BBQ masala – 1 tsp (#MDH brand)
Tomato ketchup – 1 tsp
Red hot wings sauce – 1 tsp (Frank’s brand)
Soya sauce – 1tsp
Lime juice – of 1 lime
Thick yogurt – 1 tbsp
Olive oil – 1 tbsp
Salt to taste
1.Wash the chicken well. Mix all the ingredients and marinate the chicken pieces and rub it well. Refrigerate it for 8-12 hours.
2.Remove from fridge atleast and hour before grilling to bring it to room temperature.
3.Prepare the baking dish with aluminium foil and keep a drip tray on top and keep the chicken pieces with skin over it so the fat present on the meat can melt and drip off. Sprinkle corn flour on top of each piece.
4.Preheat oven at 400 F bake for 40 minutes-50 minutes until the top turns crisp.Brush olive oil in between if required only as it is already added while marinating. After first 20 minutes turn pieces with tongs sprinkle cornflour. Discard the fat collecting at the bottom in between or it will start blackening and burning at the bottom so take care if your fire alarm is sensitive. Turn the pieces last 5 minutes back to top upward so it browns well.
5. Leave it in the oven even after switching off for another 10 minutes if you like dry crispy chicken on the outside and succulent juicy inside.
Serve along with salad, flat bread like chapatti or naan mint coriander chutney or cucumber raita etc.
Hope you like it.
Here are more chicken recipes from Food Network friends:
The Lemon Bowl: Za’atar Spiced Grilled Chicken
The Heritage Cook: The World’s Easiest BBQ Chicken
Creative Culinary: Smoked Chicken with Chipotle, Peach and Bourbon Barbecue Sauce
Homemade Delish: Thai Chicken Lettuce Cups
Daisy at Home: Perfect Fried Chicken with 5 Dipping Sauces
Healthy Eats: 6 Reasons Not to Write Off Chicken — Summer Soiree
Red or Green: Spicy Pesto Chicken Bruschetta
Napa Farmhouse 1885: “Buffums” Chicken Salad Sandwiches
TasteBook: Asian-Style Grilled Chicken Thighs
Domesticate Me: Chicken and Goat Cheese Burgers with Peaches, Corn and Cherry Tomatoes
Taste with the Eyes: Gochujang Chicken Adobo
Elephants and the Coconut Trees: Tandoori Chicken
Bacon and Soufflé: BBQ Chicken Pizza
FN Dish: The 6 Essential Chicken Recipes of Summer