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00:00 - Tasting
00:33 - Introduction
01:38 - Ingredients
03:18 - 1st Marination of chicken
04:40 - Making hung curd
05:30 - Preparing tandoori masala
08:24 - 2nd marination of chicken
11:49 - Preparing Cooker
12:14 - Transferring chicken into the cooker and baking
13:08 - Taking the baked chicken out
14:00 - Giving tandoor flavor to chicken
16:01 - Serving

#tandoorichickenrecipe #tandoorichicken #streetfood #streetfoodindia #madhurasrecipemarathi #indianstreetfood

Ingredients:
• 3 leg pieces Chicken
• 200 gm Curd
• 1 tsp Ginger-Garlic paste
• 1/2 tsp Turmeric powder
• 1/2 Lemon juice
• 10 gm Coriander seeds
• 10 Cloves
• 10 black Peppercorns
• 5 gm Cumin seeds
• 1 black Cardamom
• 1 green Cardamom
• 1 Mace
• 1” Cinnamon
• A pinch of Nutmeg Powder
• 1 tsp Kasuri methi
• 1/4 tsp black Salt
• 1 tsp Fennel seeds
• 10 gm Red chili powder
• 1 Star anise
• Salt to taste
• 1 tsp Corn flour
• 1/2 tsp dry Ginger powder
• Saffron food color (Optional)
• 1 tsp Oil
• 1~2 tsp Oil

Method:
• Wash chicken really good and dry it. Make few slits on each piece and add ginger-garlic paste,
turmeric powder, salt and lemon juice.
• Mix everything well together and marinate it for 30 minutes.
• Place a cotton cloth in a strainer and pour curd into it.
• Place a weight on it and strain as much water as you can from the curd.
• For making tandoori masala heat up a pan on medium heat and add coriander seeds.
• Fry it for about a minute until nice aroma is released from it.
• Add cumin seeds fennel seeds, star anise, cinnamon, mace, cloves and black peppercorns and fry
everything well together for about 2-3 minutes.
• The color of spices should not change but they should release nice aroma.
• Add kasuri methi, black cardamom and green cardamom and mix well.
• Turn off the gas and the mixture cool down a little.
• Transfer the mixture into a blender jar and blend it into fine powder.
• Add red chili powder, dry ginger powder, black salt and nutmeg powder.
• Blend it well together and tandoor masala is ready.
• You can use this masala in tandoori dishes or in tikka dishes like panner tikka or chicken tikka.
• Add the hung curd into the chicken.
• Add 4 tsp tandoor masala, salt, saffron food color and oil and mix everything well together. The
chicken should get nice coating of the spices.
• Marinate the chicken preferably overnight or at least 4 hours.
• Spread oil on the marinated chicken.
• If you want to bake it in microwave then line up a trey with foil and place the jali on it. Place the
marinated chicken on the jali and transfer the whole unit into the microwave. Bake the chicken at
200 Deg C for 20-25 minutes.
• Drizzle corn four on the chicken with the help of a strainer.
• You can maida in place of corn flour.
• Preheat a cooker on high heat for about 4-5 minutes and place a stand at its base.
• Place an empty pot on the stand and a jali on it.
• Grease the jali well with oil and place the chicken on it.
• Again spread a little oil on it.
• Remove the whistle and ring of the lid and close the cooker. Make sure the lid doesn’t touch the
chicken inside.
• Bake the chicken on medium to high heat for 30 minutes.
• Take the pieces out into a dish.
• For giving tandoor flavor to the chicken, heat up a coal on the gas and add a little oil on it.
• When smoke begins to rise from the coal, hold each piece on it and roast it well in that flame.
• Transfer it into a dish and tandoor chicken is ready.

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