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Today here I share another delicious Indian food recipe
Tandoori Chicken
Ingredients: How to Make Easy Tandoori Chicken Recipe (Without Oven)
* 400 grams chicken with bone large size
* Juice of 1 Lemon
* 2 Teaspoon Red Chilli Powder
* 100 Grams Yogurt
* 1/2 Teaspoon (pinch) Orange or Red food color
* Salt to Taste
* 2 tsp Fresh Ginger Garlic Paste
* 1 medium size of Charcoal
* Juice of 1 Lemon
* 2 Teaspoon Red Chilli Powder
* 100 Grams Yogurt
* 1/2 Teaspoon (pinch) Orange or Red food color
* Salt to Taste
* 2 tsp Fresh Ginger Garlic Paste
* 1 medium size of Charcoal
Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Malaysia, Singapore, Indonesia and the Western world.
Authentic tandoori chicken is marinated in a tandoori masala or spice mixture. There are many ways to make this seasoning and mine is below.
Sharing a pretty easy and traditional Indian recipe. Tandoori Chicken without oven. Deliciously spiced and pan cooked authentic Tandoori Chicken recipe. Secret lies in the marination the longer the marinade the more flavorful and moist the chicken will turn out to be. Both the cooking methods are shown below without oven and with oven.
This classic recipe for tandoori chicken, known as tandoori murghi in India, is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.
Traditionally, in India, this dish would be cooked in a tandoor, a type of clay oven that puts out intense heat. The tandoor is used to make foods, whether it's chicken, beef or another dish like bread known as naan, but I have given instructions to make this dish on a grill or in a conventional oven at home.
Tandoori chicken is something that has pretty much put India on the global food map, several years ago! Chicken pieces marinated in yogurt and powdered spices, grilled in a clay pot tandoor till the outside is beautifully charred and the meat is juicy, succulent and falls of the bone. Any Punjabi, for that matter anyone who has tasted it will sing enough praises of it to make your mouth water. Instead of being basted with plenty of butter as it is traditionally done this recipe is a healthier but equally tasty olive version. It is the perfect starter to a North Indian meal.
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