RESTAURANT STYLE TANDOORI CHICKEN IN OVEN

                                

                                  

Tandoori chicken is almost every one favorite. We can make restaurant taste Tandoori chicken without any artificial colors and softening agent in home. In this post, few of the main steps followed to get juicy chicken. Main thing is cooking chicken in low heat at longer duration. Second by adding water in the tray under the chicken to maintain the moisture inside the chicken.

                                                         

***Care should be taken while handling raw poultry by washing hands with soap properly after touching the raw chicken or using disposable gloves while touching raw chicken to avoid bacterial infection. Since raw chicken is sometimes contaminated with salmonella,Clostridium perfringens bacteria and Campylobacter bacteria. Wash cutting board,knife and sink area with soap after handling chicken.

Lets move on to the recipe in detail.

INGREDIENTS

Chicken leg quarters  - 4

Oil  for spraying

FIRST MARINATION

 

Lemon                      - 1

Salt                            - as needed

Turmeric powder  - 1/2 Tsp

Chili powder                    - 1 Tsp

Kashmiri chili powder  - 1 Tsp

Oil                                      - 1 Tbsp

SECOND MARINATION

Thick curd              - 1 Cup

Chili powder          - 1 Tsp or 1/2 Tsp 

Ginger garlic         - 1 Tbsp 

Paste 

Salt                           - as needed

Cumin powder      - 1/2 Tsp

Corn flour               - 1 Tsp

Chicken Tandoori  - 2 Tsp

Masala

Garam masala        - 1/2 Tsp

Oil                             - 1 Tbsp

PROCEDURE

Preparation before marination

Wash chicken nicely and remove skin from the chicken, drain the washed water completely and pat dry the chicken with paper towel to remove the moisture. Then make 3- 4 deep slits in the front and backside of the chicken. Now the chicken is ready for marination.

FIRST MARINATION 

1. In a bowl, add lemon juice, salt, chili powder, turmeric powder, kashmiri chili powder, oil and mix well.

                                       

 

2. Initially apply the prepared masala in the deep inside the slit area.

                                            

3. Then apply all over the chicken.

 

                                           

4. Leave aside for 15- 20 minutes.

SECOND MARINATION

1.  In a bowl, add in the curd, chili powder, salt, cumin powder, garam masala, tandoori masala, corn flour, ginger garlic paste , oil and mix well.

                                    

2. Apply the prepared masala all over the chicken.

                                            

3. Refrigerator for at least 1 hr, it is better to keep the marination for 4 hrs.

TANDOORI CHICKEN IN OVEN

1. Preheat oven to 400F 

2.Prepare the baking tray by covering with aluminum foil (optional), for easy cleaning.

3. Pour a cup of water on the tray .

4. Place cooling rack over the tray.

5. Place the marinated chicken above the cooling rack carefully.  Spray little oil over the chicken.

                                         

6. Bake it  in the oven for 20 - 25 minutes.

7. Then turn the chicken to the other side and spray little oil. Bake for another 20 - 25 minutes.

 

                                     

8. Check the water in the tray, if it is evaporated, add more water.

 

                                    

9. Water is the main thing to prevent the dryness, maintain the moisture and results in juicy chicken.

10. Now the chicken is almost ready, final part is to make the crispy and tandoori effect for the outer layer.

11. Change the oven setting to broil , broil for 3- 5 minutes.

12. Turn the chicken to other side and broil for another 3- 5 minutes.

13. Keep an eye, broil should not be over than 5 minutes.

14. Now tasty crispy outer and juicy inside Tandoori Chicken is ready to serve with sliced onion and lemon.