Ingredients for Tandoori Chicken
6-8 pieces chicken thigh boneless (you may use with bone too)
2-3 pieces of charcoal, alternatively use an oven roaster, or grill pan
First Marinade:
1 Tsp Ginger and Garlic (mashed)
1 tsp lemon juice
1 tsp salt
1 tsp Kahsmiri Chili powder
Second Marinade:
4-5 Tbsps Mustard oil
1 and a half Tsps Kashmiri Chili powder
2-3 Tbsps Hung Curd
1 tsp Kasuri Methi (crushed)
1 tsp Garam Masala powder
Salt to taste
Method for Tandoori Chicken
Clean chicken thigh pieces and slit the top side of the chicken thigh slightly in order to let the marination blend into the piece well (refer to video on the instagram post)
Marinate chicken with first marinade, mix them with the chicken well and fridge it for an hour atleast.
After 2 hours, just before removing the chicken from the fridge, in a separate bowl, mix all ingredients of the second marinade in a bowl. The colour for the chicken will come from the Kashmiri Red Chili powder and Mustard oil, so make sure to blend those two thoroughly first (using a teaspoon). Add them in the order listed under "second marinade" so as to avoid any lumps.
Now take each chicken piece and marinate them in this yogurt mix well.
Rub the chicken gently so as to marinate it evenly. Keep the second marinated bowl of chicken in the fridge now for 2 hours atleast. This is so that the colour catches on the chicken well.
An hour before serving, cook the chicken in a grill pan or oven roaster, let the excess water/ jus evaporate. Alternatively remove excess water and leave just about enough for the chicken to cook in. Remember the yogurt if not hung, may leave more water, the chicken as well leaves it's own jus, hence you will need to take a call based on how much the chicken needs to cook. Keep adding a few tbsps of water if need be. But do not add any oil, the mustard oil should be enough.
The chicken should roast/ grill enough to start browning. Once the chicken is cooked and dark-ish brown in color, make some space in the same pan to place a steel bowl. Keep the chicken on extremely low flame now. Burn the charcoal, and place it in the bowl inside the pan. Cover the pan so that the smoke of the charcoal remains contained to the chicken pieces. The the stove off and remove the cover only before serving. The smokey flavour of the Tandoor would have set in from the charcoal you use.
Ingredients for Butter Garlic Naan (Indian Bread)
2 Cups Flour (any) - gives about 10 small naans
Half tsp salt
Half tsp Baking powder
Quarter tsp sugar
Chopped Garlic and Coriander extremely small pieces (quarter cup each)
Some Milk to knead the dough
Method for Naan
Mix all ingredients into a dough, except for the garlic and coriander. Use milk to knead it. Keep dough aside for 30-40 mins.
Now with the dough, make 2 inch in height balls, ready to be rolled. Roll each into flat circular shape. Use oil to smoothen the rolling out if need be. Strew the garlic and coriander in small quantity all over and roll again once or twice in order to set this into the Naan bread. If you roll more the Naan will start breaking.
Only use a steel or an iron skillet to cook the Naan. Before placing the Naan in the pan, rub the back side of the Naan (the plain side without any garlic or coriander) with water. Dip your fingers in a bowl of water and smear it, so not much. Place this side of the Naan on the hot iron or steel skillet (front side up). Keep the skillet on high flame at all times, to give the heat like a Tandoor does. Cover the Naan with a lid for 10-15 seconds, and remove the cover. You will notice the Naan puffing up, immediately remove the Naan from the skillet and place the front side (the garlic and coriander smeared side, into the stove fire, using tongs (just like you make regular chapatis) Once the puffed sides turn golden brown, remove the Naan onto a plate and dab butter.
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