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 Peace be upon you! Today we will prepare Tandoori Chicken (Roasted Chicken) in exactly restaurant style   Let's start with the marination which is a very important step in preparing Tandoori Chicken       Curd was kept in a tea strainer half an hour ago due to which it is completely dry, there is no water in it The curd after drying has formed up to 4 tbsp that means to have 4 tbsp curd you have to keep at least 8-10 tbsp in the strainer   It is very important to dry the curd         The perfect way to prepare ginger-garlic paste and how to store it in a freezer for a year its video is available on our channel, do check it out   These are slightly roasted & crushed     Mustard oil is really important If you want to make authentic restaurant style Chicken Tandoori then surely use mustard oil it is easily available in shops you can use any other oil instead if this is not available   you can also use some red food colour if you want a rich red colour However the colour does not affect the taste only the colour enhances     We add some honey to balance the flavours and enhance the taste This is a very important ingredient Tandoori Chicken Masala powder, its video is available on our channel Many of the viewers have commented and asked to show how this Masala is used to make Chicken Tandoori   that is why we are uploading this recipe today so that you know what else is needed besides the Masala powder to make Tandoori Chicken   Mix everything with the help of a whisk This Masala consists of everything you do not have to add anything else only some Kashmiri red chilli powder is added for colour you can skip that if you wish You only have to follow some specifications for example, there should not be any water in the curd; the chicken to be used should be properly dried   and use of mustard oil following these steps will help you make restaurant style Tandoori Chicken The Masala has mixed properly it is quite dry and thick this is the Masala that we need We will marinade the chicken       We have applied deep cuts to the chicken so that it is properly marinated Washing the chicken & drying it properly is necessary Keep it in a strainer or use a tissue paper/cloth to dry it out   It is important that the marination reaches the inside of the cuts otherwise the marination would be there at the top but the chicken would be dry from the inside Apply it properly If you want to grill 1 kg chicken, then use 1 and a half to two tbsp Tikka Masala We have used a little more than 1 kg chicken 1 kg and 200 gms we have used 2 tbsp Tikka Masala We will let it marinate for 4-5 hours we have applied the entire marinade if you have excess remaining, then you can store it in an air-tight container and freeze and next time while preparing Chicken Tandoori you can use it that time Chicken has been marinated for 4-5 hours   We are heating a coal Keep the coal in the center (in a small bowl) Put 1/2 tsp oil and cover properly This gives a nice smoky flavour to the chicken and it will taste in the same way as it tastes when chicken is grilled over coals     Remove the coal 5 minutes later and will start cooking the chicken A non-stick fry pan is being heated We will not use an oven or Tandoor (cylindrical clay or metal oven) to make the Chicken   We will use a fry pan so that all those viewers who have/do not have an oven can easily make it If you wish to make it in an oven, then roast it for 180 degree centigrade for 20-25 minutes on both sides   Put the chicken pieces one by one   Apply the marinade properly Cook at high flame for 1-2 minutes later lower the flame, cover and let it cook for 8-10 minutes; we will also check it occasionally 10-12 minutes have passed we had checked it once this does not need water at all we will turn these over   The chicken is perfectly roasted on one side We have increased the flame and will cook for 1-2 minutes at high flame and later again cook at low flame let it cook properly for 8-10 minutes at low flame 10 minutes have passed Let's turn over and check   The chicken is cooked properly from both sides We have cooked them for at least 20-22 minutes (on both sides) and the marination was 4-5 hours which is enough time for the chicken to be tender All the oil and Masala at the sides will be put over the chicken Use a high flame to dry out the Masala completely and then will move to the next step                             

Peace be upon you! Today we will prepare Tandoori Chicken (Roasted Chicken) in exactly restaurant style Let’s start with the marination which is a very important step in preparing Tandoori Chicken Curd was kept in a tea strainer half an hour ago due to which it is completely dry, there is no water in it The curd after drying has formed up to 4 tbsp that means to have 4 tbsp curd you have to keep at least 8-10 tbsp in the strainer It is very important to dry the curd The perfect way to prepare ginger-garlic paste and how to store it in a freezer for a year its video is available on our channel, do check it out These are slightly roasted & crushed Mustard oil is really important If you want to make authentic restaurant style Chicken Tandoori then surely use mustard oil it is easily available in shops you can use any other oil instead if this is not available you can also use some red food colour if you want a rich red colour However the colour does not affect the taste only the colour enhances We add some honey to balance the flavours and enhance the taste This is a very important ingredient Tandoori Chicken Masala powder, its video is available on our channel Many of the viewers have commented and asked to show how this Masala is used to make Chicken Tandoori that is why we are uploading this recipe today so that you know what else is needed besides the Masala powder to make Tandoori Chicken Mix everything with the help of a whisk This Masala consists of everything you do not have to add anything else only some Kashmiri red chilli powder is added for colour you can skip that if you wish You only have to follow some specifications for example, there should not be any water in the curd; the chicken to be used should be properly dried and use of mustard oil following these steps will help you make restaurant style Tandoori Chicken The Masala has mixed properly it is quite dry and thick this is the Masala that we need We will marinade the chicken We have applied deep cuts to the chicken so that it is properly marinated Washing the chicken & drying it properly is necessary Keep it in a strainer or use a tissue paper/cloth to dry it out It is important that the marination reaches the inside of the cuts otherwise the marination would be there at the top but the chicken would be dry from the inside Apply it properly If you want to grill 1 kg chicken, then use 1 and a half to two tbsp Tikka Masala We have used a little more than 1 kg chicken 1 kg and 200 gms we have used 2 tbsp Tikka Masala We will let it marinate for 4-5 hours we have applied the entire marinade if you have excess remaining, then you can store it in an air-tight container and freeze and next time while preparing Chicken Tandoori you can use it that time Chicken has been marinated for 4-5 hours We are heating a coal Keep the coal in the center (in a small bowl) Put 1/2 tsp oil and cover properly This gives a nice smoky flavour to the chicken and it will taste in the same way as it tastes when chicken is grilled over coals Remove the coal 5 minutes later and will start cooking the chicken A non-stick fry pan is being heated We will not use an oven or Tandoor (cylindrical clay or metal oven) to make the Chicken We will use a fry pan so that all those viewers who have/do not have an oven can easily make it If you wish to make it in an oven, then roast it for 180 degree centigrade for 20-25 minutes on both sides Put the chicken pieces one by one Apply the marinade properly Cook at high flame for 1-2 minutes later lower the flame, cover and let it cook for 8-10 minutes; we will also check it occasionally 10-12 minutes have passed we had checked it once this does not need water at all we will turn these over The chicken is perfectly roasted on one side We have increased the flame and will cook for 1-2 minutes at high flame and later again cook at low flame let it cook properly for 8-10 minutes at low flame 10 minutes have passed Let’s turn over and check The chicken is cooked properly from both sides We have cooked them for at least 20-22 minutes (on both sides) and the marination was 4-5 hours which is enough time for the chicken to be tender All the oil and Masala at the sides will be put over the chicken Use a high flame to dry out the Masala completely and then will move to the next step

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