The Perfect Tandoori Chicken | No Oven Tandoori Chicken | Tandoori Chicken | Cookd скачать в хорошем качестве

The Perfect Tandoori Chicken | No Oven Tandoori Chicken | Tandoori Chicken | Cookd

#cookd #cookingwithcookd #tandoorichicken Tandoori Chicken: Making bland meals a thing of the past 🤗 Do try it out and let us know how it turns out! Also, did you check out our shop yet? Buy your favourite Cookd Recipes in a box! 👉 https://shop.cookdtv.com Tandoori Chicken Recipe: 1st Marination: Chicken (whole leg) - 750 g (3-4 nos) Salt - 1 tsp Lemon Juice - ½ no Ginger Garlic Paste - 1 tbsp Mustard Oil - 1 tbsp Chilli Oil: Oil - 2 tbsp Red Chilli Powder - 1 ½ tsp 2nd Marination: Kashmiri Chilli Powder - 2 tsp Coriander Powder - ½ tsp Cumin Powder - 1 tsp Black Salt - ½ tsp Chaat Masala Powder - ½ tsp Garam Masala Powder - ½ tsp Kasuri Methi Powder - ½ tsp Ginger Garlic Paste - 1 tbsp Hung Curd - ½ Cup To Cook: Oil - 1 tbsp For Smoky Flavour: Charcoal (hot) - 1 no Oil - ½ tsp To Serve: Butter (melted) - 3 tbsp Chaat Masala Powder - ¼ tsp Onion (slices) - For Garnish Lemon (wedges) - For Garnish Tandoori Mint Chutney - For Serving Cooking Instructions: 1. Make slits on the chicken pieces. This helps it absorb masala and also cook faster. 2. Apply all the ingredients for the 1st marination. Set aside for 30 minutes. This tenderizes the chicken and also helps get rid of excess moisture. You can also refrigerate it for longer or upto overnight. 3. Meanwhile, you can prepare the 2nd marination. For this, heat oil in a pan until it starts smoking. Then turn off the flame and allow it to cool down slightly, until the smoking stops. 4. Add the red chilli powder and mix immediately, then transfer it into a bowl immediately. 5. To this bowl, add all the ingredients for the 2nd marination. Whisk until smooth and well combined. 6. Take the chicken and drain off any excess water. 7. Add it to the 2nd marination and mix well to coat. Refrigerate again for at least 30 minutes, or even overnight. 8. To cook, you can use a flat pan or a grill pan. Heat oil in the pan and add the chicken. Cook on high heat for 1-2 minutes on each side, until it starts to cook and form a crust outside. 9. Then reduce the flame to medium-low and continue cooking for around 20 minutes, flipping regularly. 10. Remove the chicken from the pan and place it in a bowl. Place a metal bowl inside with a hot charcoal. Add oil and immediately cover the bowl with a lid/aluminium foil. Rest for 2-3 minutes. 11. Open the lid and remove the charcoal. Add melted butter and chaat masala. Gently toss to coat the chicken. 12. Serve it along with lemon wedges, onion rings and Tandoori mint chutney (we already have a recipe for you! Cooking Tips: 1. If the oil is too hot for the chilli oil, the chilli powder will burn and have black specks and a bitter flavour. If the chilli powder burns, the best option is to throw it out and make the chilli oil again. 2. For the Kasuri methi powder, heat some Kasuri methi in a pan on low heat until it turns crisp. It should crumble when you press it between your fingers. Remove from the heat and rub it between your hands to make the powder. 3. For the hung curd, add curd to a thin cloth, placed in a strainer. Keep it in the refrigerator for at least 1 hour or up to overnight. It will result in a thick and creamy hung curd. Drop your Feedbacks/Suggestions on our Facebook Page -   / cookdtv   Let's chat directly on Instagram -   / cookdtv   Download the Cookd App for free now from https://app.cookdtv.com/yv. From Step-by-step cooking videos to smart shopping lists, everything you need at one place.