Nazrana's Tandoori Chicken

    4 hours

    Tandoori Chicken is a form of grilled chicken that is cooked on steam. It is cooked on special occasions, such as on birthday parties or wedding events.The chicken is eaten with plain or butter naan. It can be also eaten with pulao or biryani.

    2 people made this

    Serves: 8 

    • 1-1.5 kg of chicken cut into big pieces
    • 1-1.5 cups of cooking oil
    • 1.5 cups of sliced onions
    • 1 handful of whole cumin seeds ( just enough to make 1 teaspoon of powder)
    • 1/2 cup sour yoghurt ( tok doi)
    • 3 tablespoons of vinegar
    • Salt as needed
    • 1 tablespoon of sugar
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1/2 teaspoon powder of cardamoms and cinnamon sticks
    • 1 tablespoon of red chilli powder

    Prep:20min  ›  Cook:40min  ›  Extra time:3hr marinating  ›  Ready in:4hr 

    1. Wash the chicken pieces and set aside so that the water dries up.
    2. Heat 3 tablespoons of oil on a pan and fry the onions until golden brown. Set aside the fried onions (peyaj beresta).
    3. Meanwhile, heat a tawa. Toast the whole cumin seeds until the distinct cumin smell comes out. Grind the seeds into a powder.
    4. Add the fried onions, yoghurt, vinegar, salt, sugar, ginger and garlic pastes, cardamom and cinnamon powder,1 tablespoon of powdered cumin and red chilli powder. Mix well and marinate in regular temperature for 3 hours.
    5. Heat the rest of the oil on a tawa and fry 3-4 pieces of chicken at a time on medium heat. Fry until the chicken pieces turn dark in color and appear to be slightly burnt.
    6. A burnt smell of flesh of chicken will also come out. It will take around 15 minutes for each batch to be properly fried.

    Serving suggestion

    Serve with plain or butter naan.

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