4 types of Tandoori Marinations | ४ प्रकार के तंदूरी मॅरीनेशन्स | Sanjeev Kapoor Khazana
Learning these four marinades will always come handy what with so many fabulous recipes waiting to be made. Also, some ingredients in the marinade will surprise you.
4 TYPES OF TANDOORI MARINATIONS
Ingredients
1200 grams chicken leg boneless, cut into 1 inch pieces
2-3 tbsps butter + for basting + for brushing
Chaat masala to sprinkle
Onion rings to serve
Lemon wedges to serve
Mint leaves to serve
Green chutney to serve
Red marination
1½ tbsps red chilli paste
½ cup hung yogurt
2 tbsps ginger-garlic paste
Salt to taste
1½ tsps red chilli powder
¼ tsp black salt
1 tsp garam masala powder
½ tsp roasted dried fenugreek leaves (kasuri methi) powder
½ tsp chaat masala
1 tbsp roasted gram flour (besan)
½ lemon
2 tbsps mustard oil
Yellow marination
½ tsp turmeric powder
½ cup hung yogurt
1½ tbsps ginger-garlic paste
Salt to taste
¼ tsp yellow chilli powder
¼ tsp black salt
1 tsp kasundi mustard paste
½ tsp chaat masala
½ tsp garam masala powder
½ tsp roasted dried fenugreek leaves (kasuri methi) powder
½ lemon
2 tbsps mustard oil
1 tbsp roasted gram flour (besan)
Green marination
1/3 cup blanched spinach puree
½ cup hung yogurt
1½ tbsps ginger-garlic paste
1 tsp green chilli paste
Salt to taste
¼ tsp black salt
1 tbsp fresh coriander paste
½ tsp garam masala powder
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
1½ tbsps roasted gram flour (besan)
½ lemon
2 tbsps mustard oil
½ tsp chaat masala
White marination
½ cup hung yogurt
1 tbsp ginger-garlic paste
½ tsp green chilli paste
Salt to taste
¼ tsp black salt
¼ tsp white pepper powder
¼ tsp mace (javitri) powder
¼ tsp green cardamom powder
¼ tsp garam masala powder
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
¼ tsp chaat masala
1/3 cup fresh cream
2 tbsps roasted gram flour (besan)
40 grams processed cheese
2 tbsps butter, room temperature
½ lemon
Method
1. To make red marination, take hung yogurt in a large bowl. Add red chilli paste, ginger-garlic paste, salt, red chilli powder, black salt, garam masala powder, dried fenugreek leaves powder, chaat masala, roasted gram flour, and squeeze the juice of lemon and add mustard oil and whisk till well combined.
2. To make yellow marination, take hung yogurt in another bowl. Add ginger-garlic paste, turmeric powder, salt, yellow chilli powder, black salt, kasundi mustard paste, chaat masala, garam masala powder, roasted dried fenugreek leaves powder, and squeeze the juice of lemon. Add mustard oil and whisk till well combined. Add roasted gram flour and mix well.
3. To make green marination, take hung yogurt in yet another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, spinach puree, coriander paste, garam masala powder, roasted fenugreek leaves powder, roasted gram flour, squeeze the juice of lemon into it, add mustard oil and chaat masala and mix till well combined.
4. To make white marination, take hung yogurt in another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, white pepper powder, mace powder, green cardamom powder, garam masala powder, roasted dried fenugreek leaves powder, chaat masala, fresh cream, roasted gram flour, grate the processed cheese, and add butter, and squeeze the juice of lemon and whisk till well combined.
5. Add 300 grams chicken into each marination and mix well. Set aside to marinate for 1-2 hours.
6. Thread the chicken pieces onto individual skewers.
7. Heat butter in a non-stick grill pan. Place the chicken skewers on it and grill on high heat for 3-4 minutes. Flip and cook the other side till done, basting with butter in between.
8. Arrange the cooked chicken skewers on a serving plate and brush some butter over them. Sprinkle chaat masala and serve hot with onion rings, lemon wedges, mint leaves, and green chutney.
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TANDOORI CHICKEN | TANDOORI CHICKEN IN OVEN | TANDOORI CHICKEN RECIPE
Tandoori Chicken | Tandoori Chicken Recipe | Tandoori Chicken in the Oven | Tandoori Chicken in OTG | Chicken Tandoori | Tandoori Chicken Restaurant Style | How to Make Tandoori Chicken | Chicken Tandoori Recipe
Ingredients for Tandoori Chicken:
- Chicken Whole legs- 4 nos. (approx. 750 gms)
1st Marinade:
- Salt- 1.5 tsp
- Lemon Juice- 3 tsp
- Ginger Garlic Paste- 1.5 tbsp
2nd Marinade:
- Hung Curd- 6 tbsp
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- 1/4 tsp
- Garam Masala Powder- 1/2 tsp
- Cumin Powder- 1/2 tsp
- Mace (Javitri) powder- 1/4 tsp
- (Optional)
- Cardamom Powder- 1/2 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1 tsp
- Salt- pinch
- Red Food Colour (optional)- pinch
- Oil- 3 tbsp
Other Ingredients:
- Butter or Oil for basting- 4-5 tbsp
Preparation:
- Wash and pat dry the whole Chicken Legs.
- Now make slits on them, 3 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 gm 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.
1st Marination:
- For the 1st Marination, take the whole legs in a bowl and add all the items for the 1st marinade. Mix it well, making sure that the marinade is rubbed inside the slits made earlier.
- Cover the bowl and keep it in the refrigerator for around 1 hour.
2nd Marination:
- To make the 2nd Marinade, take another bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the marinated chicken legs to the 2nd 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 minimum 3 hrs or overnight.
Process:
- Preheat the oven/OTG to 250 degrees C.
- Arrange the marinated chicken legs on a metal rack.
- Slide in the rack/tray in the top slot of the oven.
- Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken.
- Roast for another 10 mins at 250 degrees C on the other side.
- Flip the chicken legs and baste with melted butter.
- Reduce the oven temperature to 200 degrees C.
- Roast for total of another 20 mins at 200 degrees C. Flip the chicken after 10 mins and continue basting with melted butter.
- Remove the tray once the edges of the chicken are lightly charred.
- Serve as an appetizer.
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