TANDOORI CHICKEN NO OVEN | TANDOORI CHICKEN ON TAWA PAN | TANDOORI CHICKEN RECIPE

Tandoori Chicken No Oven | Tandoori Chicken On Tawa Pan | Tandoori Chicken Recipe | Tandoori Chicken Without Oven | How to Make Tandoori Chicken | Chicken Tandoori | Tandoori Chicken At Home

Ingredients for Tandoori Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken Whole legs- 3 nos. (approx. 500 gms)

Marinade:
- Hung Curd/Yoghurt- 5 tbsp (Gross 300 ml)
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- pinch (1/8 tsp)
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Cardamom Powder- 1/2 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 3 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 3/4 tsp
- Red Food Colour (optional)- pinch
- Lemon Juice- 2 tsp
- Oil-3 tbsp

Other Ingredients:
- Butter or Oil for basting- 2 tbsp
- Ghee, for smoke infusion- 1 tsp

Preparation:

- Wash and pat dry the whole Chicken Legs.
- Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

Marination:

- To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the chicken legs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
- Now cover the bowl and keep in the refrigerator for around 6 hrs or overnight.

Process:

- Heat 2 tbsp oil in a pan or tawa and place the chicken legs side by side. (Make sure the chicken legs are completely coated with the marinade. Do not add the balance marinade in the frying pan)
- Fry/roast these on low heat for around 5 mins.
- Flip and roast it on low heat for another 5 mins.
- Flip again and baste it with 2 tbsp butter.
- Roast it on low heat for 5 mins.
- Flip and baste with the oil/butter in the pan.
- Roast it on low heat for another 5 mins.
- Continue to baste with butter and roast on low heat till the chicken is tender.
- Switch off. Move the chicken legs on the side to make a place in the center for a small bowl.

Infusing smoke for the Tandoor flavour (optional step):

- Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
- Place & insert a small steel bowl or piece of foil in the middle of the pan.
- Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
- Immediately drop little ghee on the burning charcoal & close the lid immediately.
- Keep it covered for 15 mins.
- Remove coal and serve as a starter/appetiser.