Double Dhamaka Tandoori Chicken
Ingredients
First Marination
- 1- 1.3 Kg Chicken cut into 4 pieces
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Red chili powder 1 tablespoon
- Lemon juice 1 tablespoon
- Salt to taste
Second Marination
- Thick yogurt 1 cup (for grilling on coals use only 1/4 cup)
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Red chili powder 2 teaspoons (or more according to taste)
- Garam masala powder 1 teaspoon
- Black Salt 3/4 teaspoon
- Cumin powder 1.5 teaspoons
- Oil 1/2 cup
- Red food color (optional)
Preparation
- Clean, wash and remove extra fat from the chicken pieces.
- Make cuts on the chicken using a sharp knife. This will help the marinade to penetrate in the chicken properly.
- In a bowl, mix all the ingredients of first marination (ginger paste, garlic paste, red chili powder, lemon juice and salt)
- Add chicken pieces to the first marination. Mix very well. Apply the marinade into the slits of the chicken thoroughly.
- Cover the bowl and leave it for 45 minutes to 1 hour in the refrigerator.
- In another large bowl, add all the ingredients of second marination (yogurt, ginger paste, garlic paste, red chili powder, garam masala powder, black salt, cumin powder, oil and food colour). Mix properly.
- After a first marination is done, transfer the chicken in this second marinade. Cover the second bowl and refrigerate for 7-8 hours or preferably overnight.
- Next day, remove the chicken from the refrigerator 45 minutes before you plan to cook it.
- Transfer the chicken pieces to a pot. Cover and cook on a medium to low flame until completely cooked through. Do flip it once in between.
- Grease the grill with oil so that the chicken does not stick over the grill. Place the chicken pieces upon the grill and turn the flame to medium high.
- Grill from both the sides until charred and aromatic. Tandoori chicken is ready!
- Serve with naan, roti or paratha and some mint raita and kachoomar salad.
- Enjoy!
- NOTE: IF YOU WANT TO COOK IT ON COALS, THEN REDUCE THE YOGURT TO 1/2 CUP PER KG CHICKEN.
Double Dhamaka Tandoori Chicken
Ingredients
First Marination
- 1- 1.3 Kg Chicken cut into 4 pieces
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Red chili powder 1 tablespoon
- Lemon juice 1 tablespoon
- Salt to taste
Second Marination
- Thick yogurt 1 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Red chili powder 2 teaspoons (or more according to taste)
- Garam masala powder 1 teaspoon
- Black Salt 3/4 teaspoon
- Cumin powder 1.5 teaspoons
- Oil 1/2 cup
- Red food colour (optional)
Instructions
- Clean, wash and remove extra fat from the chicken pieces.
- Make cuts on the chicken using a sharp knife. This will help the marinade to penetrate in the chicken properly.
- In a bowl, mix all the ingredients of first marination (ginger paste, garlic paste, red chili powder, lemon juice and salt)
- Add chicken pieces to the first marination. Mix very well. Apply the marinade into the slits of the chicken thoroughly.
- Cover the bowl and leave it for 45 minutes to 1 hour in the refrigerator.
- In another large bowl, add all the ingredients of second marination (yogurt, ginger paste, garlic paste, red chili powder, garam masala powder, black salt, cumin powder, oil and food colour). Mix properly.
- After a first marination is done, transfer the chicken in this second marinade. Cover the second bowl and refrigerate for 7-8 hours or preferably overnight.
- Next day, remove the chicken from the refrigerator 45 minutes before you plan to cook it.
- Transfer the chicken pieces to a pot. Cover and cook on a medium to low flame until completely cooked through. Do flip it once in between.
- Grease the grill with oil so that the chicken does not stick over the grill. Place the chicken pieces upon the grill and turn the flame to medium high.
- Grill from both the sides until charred and aromatic. Tandoori chicken is ready!
- Serve with naan, roti or paratha and some mint raita and kachoomar salad.
- Enjoy!
