Ramzan Special Tandoori Chicken Without Oven 😍 | Restaurant Style Tandoori Chicken in Kadai 😋 скачать в хорошем качестве

Ramzan Special Tandoori Chicken Without Oven 😍 | Restaurant Style Tandoori Chicken in Kadai 😋

#TandooriChicken #FoodJunction, #TandooriChicken, #RamzanRecipes, #ChickenRecipe, #IndianFood, #KadaiChicken, #RamadanSpecial, #ChickenStarter, #HomemadeRecipes, #streetfoodstyle Welcome to Food Junction! In this video, learn how to make perfect homemade Tandoori Chicken without an oven or tandoor using a simple kadai method. This Ramzan special recipe is quick, easy, and packed with authentic tandoori flavor. If you love restaurant-style tandoori chicken but don’t have an oven or grill at home, this recipe is the perfect solution. With a few simple spices, yogurt marinade, and a kadai, you can create juicy, smoky, and flavorful tandoori chicken in just 20 minutes. This method is perfect for iftar during Ramzan, family dinners, or whenever you crave delicious Indian street-style tandoori chicken. The chicken turns out tender inside, spicy, and slightly charred outside, just like restaurant tandoori. Whether you are a beginner cook or a food lover looking for easy chicken recipes, this kadai tandoori chicken will become one of your favorite homemade recipes. Watch the full video to learn step-by-step cooking tips for making perfect tandoori chicken at home. 👍 If you enjoyed this recipe, Like, Share, and Subscribe to Food Junction for more delicious recipes, street food ideas, and Ramzan special dishes. Keywords : tandoori chicken without oven recipe, kadai tandoori chicken at home, ramzan special chicken recipe, homemade tandoori chicken easy recipe, indian restaurant style tandoori chicken, tandoori chicken without grill recipe, spicy indian chicken starter recipe, chicken recipe for iftar, ramadan chicken recipes easy, street style tandoori chicken recipe, juicy tandoori chicken homemade, chicken starter recipe indian style, quick tandoori chicken recipe, easy kadai chicken recipe, homemade grilled chicken without oven, indian spicy chicken recipe, beginner chicken recipe indian, authentic tandoori chicken recipe, homemade chicken starter recipe, food junction chicken recipes, tandoori chicken without oven, kadai tandoori chicken recipe, ramzan tandoori chicken recipe, homemade tandoori chicken, restaurant style tandoori chicken, chicken recipe ramzan special, easy tandoori chicken recipe, indian tandoori chicken recipe, street style tandoori chicken, spicy chicken recipe indian, chicken starter recipe, tandoori chicken in kadai, iftar chicken recipe, chicken recipe without oven, quick chicken recipe, ramadan chicken recipes, indian chicken starter, homemade grilled chicken recipe, juicy tandoori chicken recipe, food junction chicken recipe. #TandooriChicken #RamzanRecipes #FoodJunction #ChickenRecipe #IndianFood Making Tandoori Chicken in a Kadai (instead of a traditional clay oven) is the best way to get that restaurant-style smoky flavor and charred texture right on your stovetop. The secret is the "Double Marination" and the "Dhuan" (charcoal smoking) technique. 🍗 Full Recipe: Restaurant-Style Kadai Tandoori Chicken Prep time: 20 mins (+ 2 hours marination) | Cook time: 20 mins | Serves: 2-3 1. Ingredients Chicken: 500g (Large bone-in pieces, preferably drumsticks or thighs with deep slits/cuts). For 1st Marination: 1 tbsp Ginger-Garlic paste, 1 tbsp Lemon juice, ½ tsp Salt. For 2nd Marination (The Masala): Hung Curd: ½ cup (Thick yogurt without water). Kashmiri Red Chili Powder: 2 tbsp (for that deep red color). Tandoori Masala: 1 tbsp. Garam Masala: ½ tsp. Kasuri Methi: 1 tsp (crushed). Mustard Oil: 1 tbsp (essential for the authentic pungent smell). For Smoking: 1 small piece of Charcoal + 1 tsp Ghee. 2. Instructions Step 1: The First Marination Rub the chicken pieces with ginger-garlic paste, salt, and lemon juice. Ensure the paste goes deep into the slits. Let it rest for 20 minutes. This removes the raw smell and makes the chicken tender. Step 2: The Spicy Coating In a bowl, whisk the hung curd with red chili powder, tandoori masala, garam masala, kasuri methi, and mustard oil. Apply this thick paste over the chicken. Marinate for at least 2 hours (refrigerated). Step 3: Searing in the Kadai Heat 1 tbsp oil and 1 tbsp butter in a heavy-bottomed Kadai. Place the chicken pieces in a single layer. Cook on high heat for 2 minutes on each side to seal the juices and get a charred look. Step 4: Slow Cooking Lower the flame to medium-low. Cover the Kadai with a tight lid. Let it cook for 10–12 minutes, flipping halfway through, until the chicken is tender and the masala clings to the pieces. Step 5: The "Tandoor" Finish (The Secret) The Direct Flame: For an extra char, pick up the cooked chicken pieces with tongs and hold them over a direct gas flame for 30 seconds until slightly blackened. The Smoke (Dhuan): Place a small steel bowl in the center of the Kadai. Heat a piece of charcoal until red hot and place it in the bowl. Pour 1 tsp of ghee on the charcoal and immediately close the lid for 3 minutes to trap the smoke.