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.
Tandoori Chicken
Ingredients Needed:
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.
Arthy shama says
This is an different twist to the normal version. But, this can be ideally prepared at home, should we wait for 2-3 minutes till the cooker steams up or is it tottaly 2-3 minutes?
Pavani N says
Pan fried Tandoori chicken looks great.