Tandoori Chicken is a favorite starter for many non-vegetarians. This can be grilled or baked in an oven. Grilled one gets smoky flavor if it is a charcoal grill. That’s the best, however one can do only when weather is right for grilling. The second best option would be to roast cum bake in an oven. The marinating process is same for grilling or baking. The grilling time is also same but if the heat in the grill increase, then reduce the cooking time.
If we are grilling, I keep corn, and pineapple slices also ready to grill. It becomes a complete meal.
Eight medium size pieces of chicken or leg pieces
2 tablespoons ginger garlic paste
1table spoon vinegar
1 lemon juice
4 table spoons MDH tandoori masala
2 table spoons Kashmiri chilli powder
1-2 teaspoon chilli powder
½ teaspoon salt
½ cup yoghurt
4 tablespoons softened butter plus another 4 tablespoons for basting while baking
Remove the skin from the chicken pieces. Make cuts on the pieces so that the pieces get marinated well. Mix all other ingredients and marinate the chicken with the masala at least for 12 hours, if possible for 24 hours. The longer the chicken marinates, the inner portion of the pieces becomes fragrant with spices
Take the chicken out from the refrigerator, at least half an hour before grilling or baking. Arrange just the chicken pieces on the roasting tray. It has 2 trays. Upper tray has holes for draining the juices from chicken. The lower tray collects the liquid. Put ½ cup of water in the lower tray to keep the chicken juicy while baking the chicken. Place the trays in the middle rack.
Bake it in roast mode for 20 minutes at 400 degree F on one side. If there is no roast mode, just use bake. No peeking. Open the oven, turn the pieces and apply the left over masala from marinating on the pieces and bake it for another 15 minutes. Baste butter with a basting brush all the pieces and bake for another 5 minutes. Switch off baking mode on the oven and turn on broiler mode. Baste butter again on the pieces. Move the tray from middle to upper rack and broil the chicken for 5-8 minutes. The pieces should look roasted with small black spots. Take care not to burn the pieces. Let the pieces sit in the oven for another 5 minutes after you turn off the oven. Serve it warm with lemon pieces and mint chutney.
Recipe for mint chutney
½ cup Mint leaves
½ cup Coriander leaves
½ cup yoghurt
1 green chilli
salt to taste.
Grind mint, coriander and green chilli with a tablespoon of yoghurt to a smooth paste. Add yoghurt and salt to the paste and mix well. Chutney is ready to be servedPhotos from grilling chicken