Tandoori chicken is cooked in a cylindrical clay tandoor. Chicken is coated in yogurt and tandoor spices, kept in skewers and cooked at high temperatures in charcoal to give a smoky flavour.
In this recipe I marinate the chicken in tandoor spices and cook on a stove. To give a smoky flavour I heat a charcoal and place in a small vessel, add ghee and place it in between the chicken and cover it. This gives a smoky flavour to the chicken. This is served with a spicy green chutney.
INGREDIENTS
- Chicken legs 2
- Hung curd 4 tbsp
- Cumin powder 1/2 tsp
- Chilli powder 2 -3 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/4 tsp
- Garam masala powder 1 tsp
- Garlic ginger paste 1 tsp
- Salt to taste
- Butter 1 tbsp
- Kasuri methi 1 tbsp
- Lemon juice 1 tbsp
- Coal a piece
- Ghee (clarified butter) 1 tsp
METHOD
Make slits in the chicken leg.
In a large bowl add salt, turmeric powder, coriander powder, cumin powder, ginger garlic paste, kasuri methi, hung curd, lemon juice, garam masala powder and chilli powder. Mix everything nicely.
Add the chicken legs and nicely coat the masalas with your hand. Marinate for 3-4 hours or overnight in the refrigerator.
Take an iron skillet or a non stick pan. Add the butter, when it melts add the chicken legs and on low heat cook the chicken on both sides for ten minutes, chicken will release its water. Add all the masala on top, and cook. If it becomes dry add little water at a time and cook for ten more minutes.
Meanwhile heat the coal on the stove and keep it in a small vessel and place the vessel in between the chicken. Add the ghee over the coal. Cover and cook for 5 more minutes on both sides, if it has become dry add little water. It will take 25-30 minutes to cook the chicken.
Serve it as an appetizer with spicy green chutney.
