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