Tandoori Chicken is an Indian dish that’s traditionally marinated in yogurt and spices then roasted in a hot tandoor oven. It usually has a vibrant color because most often you’ll find it colored with turmeric and chili powders.

INGREDIENTS:

• 2chicken pieces
• 1tbsp yogurt(thick, hung curd)
• 1tsp Garlic paste
• 1tsp ginger paste
• 1tbsp Kashmiri red chili powder
• 1tbsp coriander powder
• 1tsp chaat masala
• 1tsp cumin powder 
• 1tsp red chili powder
• ½ tsp garam masala
• ¼ tsp turmeric
• Salt to taste 
• Pinch of red food color 
• 1-2 tsp Lemon juice
• 1 tbsp mustard oil 
• 2-3 tbsp Oil for frying

INSTRUCTIONS:

• Wash and clean the chicken 
• Make cuts in the chicken for good marination 
• Rub chili powder, ½ tsp salt, and ginger garlic paste onto the chicken.

• In another bowl add the rest of the masalas, Dahi and mustard oil.
• Mix well

• Coat this masala onto the chicken pieces.

• Massage the pieces well( pushing masalas into the cuts too)

• Marinate for 2-3 hours ( I left it in overnight in the  refrigerator ) 
• Heat up a pan and add oil for frying 
• Add chicken

• Don’t touch or move chicken pieces for at least 4-5 mins. Cook on med-low heat 
• Now turn the chicken and cook for another 4-5 mins without moving them around the pan

Once the chicken is browned on both sides cover and cook on med-low until chicken is done

• And that’s it, your tandoori chicken is ready 
• Serve hot with Dahi Wali chutney, onions, lemon and cucumbers

NOTE:

• To get the smoky aroma in your tandoori chicken you can place a piece of heated coal in the pan with some ghee and cover and keep aside for few mins.
• You can also fire roast the chicken for just a few mins until it gives that charred tandoor look

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