TANDOORI CHICKEN MEANS THE ROAST CHICKEN :
Tandoori Chicken is an extremely delicious and hearty dish that can easily be prepared at home. Without Tandoor (a cylindrical clay oven)? Yes! You can make it not only in an oven but also in a pot or in a pressure cooker and grilled pan or air fryer. How to make this delicious recipe, and what are the nutrients in Tandoori chicken also know the experts' tips on this content.
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| Tandoori Chicken |
WHAT IS TANDOORI CHICKEN:
The Tandoori chicken is boneless chicken marinated with yoghurt, lemon juice and spices roasted in Tandoor (a cylindrical clay oven in which the food is cooked over the wooden or charcoal heat temperature).Tandoori chicken is usually cooked in a tandoor at high temperatures, which gives it a crispy exterior and a juicy interior. The smoky flavor from the tandoor adds a depth to the dish that is hard to replicate with conventional cooking methods.
Tandoori Chicken is often served with naan bread, basmati rice, and cucumber raita (a yogurt sauce) to help cool down the spiciness. It is a staple in Indian restaurants around the world and is loved by people of all ages.
Overall, Tandoori Chicken is a mouth-watering and aromatic dish that showcases the rich flavors and spices of Indian cuisine.
Chicken is a delicious and aromatic dish, When it is cooked, its appetising aroma spreads far and wide. But do you know what is the origin of this delicious aromatic dish? Let know about Tandoori chicken origin.
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ORIGIN OF TANDOORI CHICKEN :
Tandoori Chicken is a popular Indian dish that originated in the city of Delhi. The "chicken Tandoori" name reffer from:The word "tandoor" comes from the Persian word "tanur," meaning clay oven.
Tandoori Chicken was popularized in the 1950s by Kundan Lal Gujral, a restaurateur in Delhi.Tandoori Chicken has been adapted in many different ways, including vegetarian and vegan versions.
NUTRIENTS:
A CLASSIC RECIPE FOR TANDOORI CHICKEN:
The Tandoori Chicken marinade typically includes a blend of spices like cumin, coriander, cayenne pepper, garam masala, and turmeric, which gives the chicken its distinctive flavor and aroma. The yogurt adds a tanginess and tenderness to the meat, while the lemon juice provides a hint of citrus.
INGREDIENTS
500g skinless chicken breast or thighs or whole chicken1/2 cup plain yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons ghee or vegetable oil
2 teaspoons garam masala powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chili powder
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon ginger paste
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cinnamon stick
2-3 whole cardamom pods
1/2 teaspoon cayenne pepper (optional)
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INSTRUCTIONS :
HOW PREPARE MARINATION:
For the best aromatic spice, prepare it fresh, lightly roast all the ingredients before grinding. After that, grind the Tandoori masala ingredients into a fine powder.MARINATE THE CHICKEN:
Before marination, wash the chicken then make 3-4 incisions on the chicken pieces,( it helps the marination completely absorb and tenderness for children pieces)Now in a bowl whisk the marinade ingredients yoghurt, oil, minced garlic and ginger paste add the chicken to the marinade and mix until coated. Cover the bowl of marinated chicken, and place it in the refrigerator to Refrigerate it for at least 1- 2 or 3 hours.
HOW TO ROAST THE MARINATED CHICKEN:
ROAST IN TANDOOR:
Skewer the chicken and cook in the Tandoor until browned (it takes 20 to 30 minutes).ROAST IN OVEN:
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Place the marinade chicken in a pot with a cover, and place a piece of aluminium foil in the centre. Heat a piece of charcoal till it's red. Place the burning coal on the foil, and drizzle cooking oil over it to make it smoke. Cover the pot for 2-3 minutes to flavour the chicken and then remove and discard the charcoal. Now bake or grill the marinade chicken in the oven.
HOW COOK IN AIR FRYER:
COOK ON THE TOP OF STOVE :
Another way to make tandoori chicken on the top of stove, first place the chicken in a pot add ¼ cup water, and steam the marinade chicken until water dries, again Spread the marinade on it, preferring heat the grill pan on top of stove, brush the oil on the pan, place the marinated chicken on it and cook until chicken turn brown colour, turn the other side and cooked again until brown in colour.SERVING SUGGESTIONS:
The best complement of Tandoori Chicken is Paratha or naan, served with lemon halves, sliced onion,cucumber, tomatoes and raita.TIPS FOR MAKE PERFECT TANDOORI CHICKEN:
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- Adjust the amount of cayenne pepper /red chilli to suit your desired level of spiciness.
- Use a mixture of chicken breast and thighs for a more authentic flavour and texture.
- Let the chicken marinate for at least 2 hours or overnight for the best flavour.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
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