This is certainly my family's favourite dish! They are hard core carnivores who love this dish. What more it’s easy to prepare, its ingredients are easily available and yes I have added a small twist to this!
You ask anything about history and you will get an answer from my husband. And i frankly don’t know how he knows all that stuff. Nonetheless, when I told him my plans to make tandoori chicken he told me a lot of itsby bitsy details or should I say the story which led to the discovery of this world renowned dish. We all know that tandoori is word derived from Tandoor which means's a cylindrical clay oven used in cooking and baking. Egyptians were the pioneers of the Tandoor technique which later on travelled to Middle East where marinating the meat and cooking in tandoor was discovered. From there it travelled to India, Punjab to be precise and there it was ta daaa.....Tandoori Chicken!
Now that we know the legacy behind the dish well go to the twist which i mentioned on earlier! Marination is the key to this dish and the ingredients i guess everyone knows it... but then i added kasuri methi to it.. dont think its weird.. it worked.. as rightly said by Chef Sanjay of http://www.vahrehvah.com/ I came across this vedio and thought to try it out and we certainly loved it!
Ingredients:
I used chicken quarter pieces (500 gms)
- 2 tbsp Chilli powder
- 1 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp garam masala
- 1 tbsp ginger garlic paste
- 1 cup curd
- 1 tbsp tandoori masala powder ( i used Eastend powder)
- Salt as per taste
- 2 tbsp Fenugreek leaves ( dried methi )
- juice of 1 lemon
Method:
- Take the chicken and make gashes / cuts into it like we do for fish.
- In a mixing bowl take all the ingredients given above ( you can add or minus as per individual taste) and mix well.
- Keep this for marination in the fridge ( as the masala settles in well ) for 3- 4 hours
- Now grill this for 45 minutes at 160 -180 degree celcius or according to individual grills
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