Tandoori Chicken is the most popular and in demand dish for non vegetarian lovers. Traditionally it is made by roasting marinated chicken in a type of cylindrical clay oven called Tandoor.Chicken pieces are first marinated in a mixture of yogurt and spices and kept for 5 to 6 hours before roasting.
My family loves Tandoori Chicken so I decided to make it at home. I searched for many recipes of Tandoori chicken but finally loved Chef Sanjay Thumma’s Recipe . I mixed and matched his and my own ideas and here is the final result. Roasting with celery sticks give this recipe a new look and flavor.
Chicken legs-5 (you can take any pieces)
Hung Curd or Yogurt-1 cup
Turmeric Powder-1/2 tsp
Deghi mirch or Paprika 2 tsp
Ginger garlic paste-2 tbsp
Kasoori methi powder-1/2tbsp
- Wash and dry the chicken pieces with a kitchen towel.
- Make slits in the chicken using knife. Now take half lemon and squeeze out its juice in bowl. Add 1/2 tsp red chilli powder and some salt in it.
- Rub this mixture all over the chicken and keep this aside for 30 minutes.
- For marinating the chicken mix yogurt, ginger garlic paste, lime juice, salt red chilli powder and turmeric powder and add oil in it.
- Take chicken pieces and marinate it in this mixture. Keep this in fridge for about 5 to 6 hours. Remember the more you marinate the more flavors will be induced into it.
- Preheat the oven at 450 degree F. Grease your baking tray with oil. Make a bed of celery sticks on it.
- I like placing celery sticks under the chicken as it helps in draining out the excess water and fat from the chicken .also Celery when baked becomes very tasty and I love to eat it with chicken.
- Put the chicken pieces over the celery sticks and drop some oil drops over each piece as well as celery sticks. Sprinkle some salt over the sticks (OPTIONAL)
- Bake the chicken for about 40 minutes flipping after 20 minutes. Keep checking the chicken in between. If you feel that chicken is not cooked you can increase the time also.
- Take out the tray from the oven and place celery sticks on the platter first, Put Tandoori chicken over and around the sticks. Sprinkle the Dry masala over it and drop some lime juice as well. Serve with chutney and onion rings and enjoy this!
1.Make sure that Chicken is dry. If it is wet the masala doesn’t sticks to the chicken.
2.You can also put carrots, capsicum, tomatoes as a bed for chicken.
3.The same marination can be used for Paneer, Mushroom, potatoes…any kind of roasted tikkas.
Cook,eat and enjoy.