ഒരു പീസ് കരിയും, ചിക്കനും,മസാലപൊടികളും ഒരു ഫ്രയിങ് പാനും ഉണ്ടകിൽ ആർക്കും ഉണ്ടാകാം തന്തൂരി ചിക്കൻ ഓവനും ഗ്രില്ലും ഇല്ലാതെ സൂപ്പർ ടേസ്റ്റിൽ തന്തൂരി ചിക്കൻ..! || Tandoori Chicken Without Grill & Oven
TANDOORI CHICKEN
Chicken - 4 leg pieces
Ginger garlic paste - 3 tbsp (made with 6 big cloves of garlic and a big piece of ginger)
Thick Curd - 2 heaped tbsp
Cumin seeds - ¾ tbsp
Garam masala - ¾ tbsp
Coriander powder - 1 ½ tbsp
Kashmiri red chilli powder - 2 tbsp
Chilli powder - 1 tbsp
Vinegar - 2tbsp
Salt - to taste
Oil - as needed
Charcoal
Lime juice - as needed
Hello everyone, today I am here with an easy Tandoori chicken recipe without using an oven or a grill..
Firstly, prepare the marinade by mixing 3 tablespoons of ginger garlic paste, two heaped tablespoons of thick curd, ¾ tablespoon of cumin seed powder, ¾ tbsp of garam masala, 1½ tablespoon of coriander powder, 2 tablespoons of Kashmiri red chilli powder, a tablespoon of chilli powder, 2 tablespoons of vinegar or lime juice and some salt to taste. .
The ginger garlic paste was prepared by grinding together one big piece of ginger and six big cloves of garlic in the smallest mixer grinder jar by adding a little water..
The Kashmiri red chilli powder that I am using is not at all spicy, and is added for colour.. you can adjust the quantity of your chilli powder depending on your taste preference.
You can also add red food colour, this is totally optional.
Mix the marinade into a thick and smooth cream by adding enough curd as required.. if your mixture seems to dry/powdery/crumbly, you may add a little extra curd and make it into a creamy and thick marinade.
Once the marinade is ready, marinate your chicken in the prepared marinade by applying the marinade into slits made onto the chicken pieces and leave it to rest for an overnight or for at least 4 hours. You can even refrigerate the chicken to marinate.
Once the chicken is marinated and ready, heat a pan and add some oil into it.
Once the chicken starts to heat up, keep the flame on medium low and cover it with a lid so that the chicken cooks through..
Once the chicken is cooked through, remove the lid and fry it on both sides until all the juices of the chicken evaporate and the chicken turn golden and crispy from the sides..
Once the chicken is dry and roasted and ready, place a lit charcoal in a small bowl in the centre of the pan and pour a little oil on the lit charcoal and immediately close the lid so that the smoke doesn’t escape and the chicken can get a smokey flavour..
Finally, drizzle a few drops of lime juice on top of the chicken and serve hot..!!
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