This is my first oven based recipe. Baking and oven recipes have become my recent cooking addiction. I am trying new recipes in it and I am in the processing of learning them. I always had a love for baking so I always wanted to go for my oven. I did so much research about it However in a hurry, I ended up buying a microwave oven which also had a grill function. After buying it came to know that there was no convection function in it. So I thought of buying an OTG almost 3 years back, saved some money for it and was frequently checking for the right one and at right time with offers any way it didn’t work out at all. Finally, when we shifted to the new apartment recently there was a brand new oven (OTG) inbuilt in the kitchen. That was also the reason why we choose this apartment and now experimenting and making good dishes out of it. Here comes the first post using it…Tandoori chicken. We rarely buy chicken at home, recently instead of the fried chicken, I go for oven-cooked tandoor chicken. It’s so simple, fun, oil saving and you don’t need to babysit.
I have used mixed parts of chicken cut in big pieces, this would be a great choice for making tandoori chicken. I prepared this tandoori chicken yesterday and had it along with Arabic bread(kuboos), chilli mayonnaise and green chutney. I spread some mayonnaise on the kuboos and added some shredded tandoori chicken pieces in it, rolled them and had it. It was so awesomely tasty.
Definitely try it. If you are preparing it in a Tawa. Grease the tawa with oil and add the marinated chicken to it and Tawa fry them to golden brown on both sides.
Let’s see how to make tandoori chicken.
Preparation Time: 2hrs
Cooking Time : 40 mins
Serves : 3
INGREDIENTS REQUIRED
Chicken – 1 kg
First marinade
Kashmiri red chilli powder – 1.5 tbsp
Ginger garlic paste – 1/2 tbsp
Salt – 1/2 tsp
Lemon – 1(small size)
Second marinade
Curd – 5 tbsp
Ginger garlic paste – 1 tbsp
Kashmiri red chilli powder – 1.5 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Pepper powder – 1 tsp
kasuri methi /Dried fenugreek leaves – 1 tbsp
Salt to taste
Lemon – 1 (small size)
Oil – 2 tbsp
METHOD
1.Take cleaned and washed chicken pieces in a mixing bowl.To it add Kashmiri red chilli powder, salt, ginger garlic paste, squeeze lemon juice into it and mix well.Allow it to marinate for about 30 minutes.
2.Now let’s prepare the second marinade.In a bowl or plate, Take curd, ginger garlic paste, coriander powder, cumin powder, garam masala, salt (check salt and add as required), kasuri methi, pepper powder.Mix well.
3.Rub the second marinade to the chicken and allow it to marinate for 1.30 hrs to 2 hrs.Then finally add oil to it and mix well.Line the tray with aluminium foil and place the marinated chicken in the metal rack greased with oil.
4.Cook in oven at 180° c for 20 minutes on both sides.(Temperature and timings may vary for oven to oven).
Serve hot with mayonnaise or green chutney.
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