Tandoori Chicken Recipe - Learn How to Make This Wonderful Indian Dish

Baked Chicken, alongside the similarly tasty Butter Chicken, is regularly called the national dish of India. It is omnipresent all through North India. In each city, each town, there are many eateries serving succulent bits of delicate chicken flame broiled to flawlessness in mud stoves or 'ovens.' This dish is to India what vodka is to Russians and ground sirloin sandwiches to Americans.

The one of a kind taste of roasted chicken can be credited enormously to the oven in which it is cooked. This round and hollow earth stove, which is ordinarily around 3-4 feet high, grants its own flavor to the meat. The warmth is given through coal or charcoal consumed at the base. The meat is speared through and set in the stove for around 7-10 minutes. It is typically presented with a zesty mint and yogurt 'chutney', onions, and a thin bread called 'romali roti.'

As far as flavors, it fuses every one of the flavors normal to Indian food: red pepper, cumin, dried coriander, turmeric, and 'garam masala'. The best thing about baked chicken is its adaptability. It is frequently utilized as a part of different dishes like Butter chicken, Chicken Tikka Masala, and so on.

Here's a straightforward roasted chicken formula:

Ingredients:

• 1 whole chicken - 800gms 
• Red chilly powder - 2 teaspoons (you can find it at Indian stores) 
• Lemon juice - 2-3 tablespoons 
• Cumin powder - 1 teaspoon 
• Salt - to taste 
• Yogurt - 1.5 cups 
• Ginger paste - 1.5 tablespoons 
• Garlic paste - 2 tablespoons 
• Garam masala powder - 1/2 teaspoon (you can find it at Indian stores) 
• Olive oil - 2 tablespoons (for better results, use mustard oil) 
• Butter - 2 tablespoons 
• Chat masala - 1 teaspoon (find it at Indian specialty stores)

Cooking Method:

1. Make small cuts in the chicken. This is to allow the marinade mixture to go deep inside the meat.
2. Rub a mixture of salt, lemon juice, salt and a hint of black pepper over the chicken. Set aside for half an hour.
3. For the marinade mixture, combine the yogurt (make sure to remove all excess water) with all the ingredients mentioned above: red chilly powder, ginger and garlic paste, garam masala, cumin, and oil.
4. Rub this marinade mixture into the chicken. Cover and keep in the refrigerator for at least 1 hour (the more, the better).
5. Take out the chicken and allow it to come down to room temperature. Then, skewer the chicken and place it inside a preheated tandoor. If using an oven, keep the temperature to 200°C/400°F.
6. Cook for at least 8-10 minutes. Use an oven glove to take it out of the oven and baste the chicken with butter. Place in the oven again until done.
7. Serve hot with sliced onions, thin bread (romali roti) and mint chutney. Sprinkle with a hint of chat masala if you want.

So there you have it: a straightforward roasted chicken formula. While cooking it in an ordinary barbecue or broiler won't be the same as cooking in an oven, this will in any case taste superb. Ensured.

Source: Tandoori Chicken