Tandoori chicken made easy....We don't need coal or wood barbeque by just using stove top and following some key steps in this recipe anyone can achive restaurant style scrumptious tandoori chicken at home.
Flame Grilled Tandoori Chicken Recipe on Youtube English😁
Ingredients Flame Grilled Tandoori Chicken:
500 Grams Whole Chicken Legs from Meamo Meats
2 to 3 Tbsp Hung Yogurt
2 Tsp Green Chilly Paste
2 Tsp Degi Mirchi Powder
1 Tbsp Kashmiri Mirchi Powder
1 Tbsp Tandoori Chicken Masala any brand
1 Tbsp Mustard Oil
1 Tbsp Ginger and Garlic Paste
1 Tsp Lime Juice
2 to 3 Drops Vinegar
1 Tsp Turmeric Powder
1 Tsp Pepper Powder
1 Tsp Kasoori Methi Powder
1 Tsp Cumin Powder
1 Tbsp Salt
Melted Butter as required
Please do not skip any ingredients
To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Prep:
Add 1 1/2 cup curd to a muslin cloth tie a knot hang it in a place to allow excess moisture to drain for 3 hours once the hung yogurt has formed reserve in a bowl.
Using a sharp kinfe slit the chicken thigh in 3 to 4 slits, wash the whole leg piece twice and allow to drain in a colander.
Clean and wash 10 green chilies add it to a mixer jar and grind to form smooth paste using only 2 to 3 tsp water.
Peel and wash ginger grind equal portion of ginger and garlic with 1 tbsp water and form smooth paste.
Add 1 tsp kasoori methi to a dry mixerjar and dry grind to form smooth powder.
Squeeze 1 tsp lime juice in a bowl and reserve.
Marination:
Once the chicken thigh has drained, add it to a mixing bowl.
Add green chilli paste, ginger and garlic paste followed by mustard oil, Lime juice, degi mirchi powder, kashmiri mirchi powder, kasoori methi powder, cumin powder, turmeric powder, pepper powder, hung yogurt and salt as per taste massage all these ingredients well in the chicken. Cover and place it in the fridge for 4 hours.
Cook the chicken:
Remove the chicken from fridge allow to reach room temp for an hour.
Heat a pan on medium flame, place the marinated chicken one at a time in the pan.
Dilute the marination with 1 cup water and add it to the chicken, cover and cook on high flame for 10 to 15 minutes till tender but not over cooked.
Once the chicken has cooked allow to reach room temp, place it in a airtight container and refridgerate for 2 to 3 hours.
Flame Grill:
Melt 3 to 4 tbsp butter and reserve with a baking brush.
Remove the chicken from fridge allow to reach room temp for an hour.
Place the grill rack on high flame.
Gently place one chicken leg at a time on the grill and allow to grill for a minute, then flip and grill for a minute.
Flip the chicken apply melted butter using a brush on both sides and grill for 3 minutes until grill marks appear and serve the tandoori chicken with chutney and mayo of choice...Enjoy!
Follow all the steps mentioned to achive restaurant style tandoori chicken at home.
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