Tandoori Chicken

Punjabi folks have an unconditional love for chicken dishes and probably, Tandoori chicken is on top of its popularity. Probably, this is one of the most popular starters of North Indian Parties. In winter, folks enjoy bonfire with roasted (tandoori) chicken. Generally, Tandoori Chicken is served with cocktails.

Tandoori Murgi is the pride of Punjabi cuisine and has managed to impress people all over the globe. This popular dish originated during the Mughal era and thus has Mughlai roots. It is named after the type of cylindrical clay oven, tandoor, in which the dish is prepared traditionally.

For preparation of dish, chicken is marinated with a blend of spices and are cooked on Tandoor. Tandoor is heated using charcoal and wood, giving it a nice smoky flavour.

For the chicken marinade, start with the lemon juice, by carefully rubbing it into the multiple cuts of chicken. It is allowed to rest for a while, after which the other elements of the marinade are also combined and spread over the chicken chunks. Few drops of orange food colour can be used to the dish to obtain a vibrant hue. The spices in the marinade can be added according to taste. Keep in mind that proper marination is the key to get juicy, delicious chicken. So it should be allowed to rest for at least 8-10 hours, so that the flavours are well-soaked by the pieces. Once chicken is marinated properly, then it is roasted on Tandoor for authentic smoky flavour.

But handing Tandoor is little challenging in modern days. Hence, I have used my microwave oven for making Tandoori Murgi. Here, these chicken pieces are cooked in the microwave for a few minutes, followed by grilling on both sides. We get soft, succulent and perfectly golden Tandoori Murgi.

It can be served with onion rings, lemon wedges and green chutney. This dish will give you a taste of Punjab, and will positively blow your mind. 

Source: Tandoori Chicken