When we say Tandoori, we refer to two things. First is the method this is prepared. In the Tandoori Ovens that uses coal and is a deep Indian style oven. And typically the Tandoori made Chicken uses a specific masala, referred as the Tandoori Masala.
In today’s preparation, I have not followed the Tandoori Style of Cooking. However the chicken is prepared using the Tandoori Masala.
Chicken – 1 kg
Tandoori Masala – 3 tsp
Red Chili powder – 1 tsp
Coriander powder – 3/4 tsp
Cumin powder – 1/2 tsp
Ginger Garlic paste – 1 tsp
Garam Masala – 1/2 tsp
Curds – 3/4 cup
Lemon Juice – 1 tsp
Salt – 1 tsp
Food colour a tiny pinch
Oil – 2 tsp
Oil for cooking
How to make the Tandoori Chicken Roast
Wash and cut the chicken into bite size pieces. Take in a bowl, add in all the other ingredients, except the oils and mix well. Refrigerate for atleast 4 -5 hrs.
Then along with the marinade, add 2 tsp of oil, pressure cook for 2 -3 mins. Chicken gets cooked very fast, so don’t wait for the whistle to go.
Once the pressure falls, if there is lot of water, cook till the water evaporates.
Heat a non stick pan, add oil and roast the tandoori chicken in batches.
This goes for the September Week 4, Cooking from Cookbook Challenge Group.