DISH NAME : TANDOORI CHICKEN

Preparation Time : 30 minutes

Baking Time : grilling time 1 hour

Description

The name tandoori comes from the type of cylindrical clay oven, a tandoor, in which the chicken is traditionally prepared. Marinated chicken is skewered on to the skewer and cooked in a tandoor. Tandoor is heated by charcoal or wood which adds to the smoky flavour. Tandoori chicken originated in Punjab, India. Punjab has community tandoors, where people can come and grill their chicken.
Black salt, Kala Namak or Himalayan Pink Salt is a type of rock salt, salty and pungent-smelling condiment used in South Asia.Kala Namak is used extensively in India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic aroma. Kala Namak is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid.
One flavour that gives zing to snacks, tandoori dishes etc. is chaat masala. Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder. There are as many recipes for chaat masala as there are households in India. Chaat masala is available in supermarkets.
Mustard oil has a strong smell and a nutty taste. Mustard oil is sometimes adulterated with argemone oil, which is toxic. So,buy a good brand so there will be no adulteration. Check whether it is a nice golden in colour and also aromatic. This oil is used in small quantities and goes rancid soon, so buy in small quantitites.
Kasuri Methi refers to dried leaves of the fenugreek plant. It is an herb with slightly bitter but addictive taste. Used as a spice in Indian curries, tandoori dishes and also in certain parathas etc. For home made kasuri methi, sort the fenugreek leaves to remove rotten ones, then wash and pat dry the good leaves. Allow to dry in the sun for a few weeks, till all the moisture is gone.

Note

1) Black salt (kala namak) and chaat masala are available in super markets.
2) In the absence of tandoors, the chicken can be made in an oven.
3) Mustard oil has a strong smell and a hot nutty taste. In case it repels you, use any other oil. But the real taste is obtained by using mustard oil.

Method

1) Wash chicken. Make incisions on chicken on breast, drumstick and other bone joints.
2) Mix all the first marinade ingredients. Rub this on chicken inside out. Since black salt is added, add salt only if necessary.. keep aside for one hour.
3) After one hour, mix all the ingredients of second marinade and rub on chicken inside out. Keep aside for atleast 3 hours. At this stage if you want a more spicy chicken, add more chilli powder. You can also keep this over night in the fridge.
4) Heat oven at 175 degree C, grill mode for about 15 minutes. then place chicken on a wire rack, with a tray to collect drippings from chicken. grill chicken for about 30 minutes. After 15 minutes take the chicken out and brush with butter or ghee.
5) After 30 minutes of grilling, turn the chicken over and grill for another 20 minutes. By this time chicken would have been cooked. If not continue grilling for another 10 minutes.
6) Now increase the oven temperature to 200 degree C and grill for 10 minutes.Turn the sides of the chicken in between. This will give a burnt effect to the chicken.
7) Take out the chicken, brush with butter or ghee. Sprinkle with chaat masala.

Serving Suggestions

Serve with salad and green chutney.