First of all I want to wish all of my readers a very Happy and Prosperous New Year!!! May this year make your dreams come true, brings you in with lot of opportunities and the scope of utilizing them in the desired way. I also want to apologize for being away from my blog for some time. I was tied up with my personal stuff a little. I had been busy relocating from USA to India. I am now back to my country and happy finding the stuff I was missing there. I am loving the road side vendors selling locally grown fresh vegetables, varieties of fresh fish, meat, rickshaws, auto rickshaws, same old bargain between buyer and seller, cheating in the weigh machine by the sellers and fights related to that, gossips in the coffee shops or street side tea stalls, hot political discussion between daily passengers, the tune of Shehnai from a far-off place in the silent night and the typical late night "jagte raho" stomps by the night watchman in a housing campus. Yes, they all make me feel that I am in Kolkata. Each city has its own life and features and so does Kolkata. But being a perfect bong I feel these features are unique and incomparable to any other city of the world.
To unlock one of my US brought cellphone I had been to one famous market in central Kolkata. There I got to see the busy lanes, man pulled rickshaws, competing small business owners doing same technician jobs for years, the inter-dependence between each and every business, their unity, timely "namaz" break during business hours, the holy prayer echoing all over, over burdened thellawalllas delivering goods, lack of cleanliness till existing amongst the majority of the population. It was my first time visit to that chowk (street). I was overjoyed to find the one and only restaurant "Sabirs" famous for authentic tandoors and mughlai cuisines over there. I recently read about Sabirs in a Bangla blog hosted by famous Indian/Bengali daily. I resisted myself to visit the restaurant instantly as my better half was not accompanying me that time. The restaurant does not have a great ambiance from outside but the appreciation I have received before about that food served there from my friends and also that famous food critique demands a sure and certain visit to that shop. Now to compensate the loss of visit to the restaurant let me present you the recipe of Tandoori chicken here. The rich aroma and taste of the roasted meat is a good platter for winter.
Ingredients:
1. Chicken leg piece: 62. Ginger paste: 4 tablespoon
3. Garlic Paste: 4 tablespoon
4. Hung curd: 1/2 cup
5. Red chilli powder: 6 teaspoon
6. Black pepper powder: 3 teaspoon
7. White pepper powder: 3 teaspoon
8. Nutmeg powder: 2 teaspoon
9. Cumin powder: 3 teaspoon
10. Coriander Powder: 3 teaspoon
11. Red food color: 1/2 teaspoon (optional)
12. Salt: 2 teaspoon or to taste
13. Garam masala powder: 3 teaspoons
14. Kasauri methi: 3 teaspoons
15. Lemon juice: 2 teaspoons
16. Oil/ ghee/ butter for brushing
17. Gram flour: 2 teaspoons
Steps:
1. Take the skin and fat off the chicken pieces. I have used leg pieces attached with thigh. You can use either.
2. Prick the chicken with fork. With a knife make little gasp on the thicker sides of the chicken.
3. In a bowl mix salt, red chilli powder with the lime juice.
4. Rub the salt and red chilli powder mixture on the chicken pieces. Keep it marinated for atleast 30 minutes.
5. In a separate bowl mix all the spices with hung curd.
6. Apply the spices mixture on the chicken pieces nicely. Marinate the chicken pieces for atleast 6 to 8 hours in the refrigerator. The longer the marination, the better is the chance of penetration of spices inside the chicken.
7. After the long marination keep it outside the refrigerator for 30 minutes so that the chicken pieces come to the normal room temperature.
8. Preheat the oven at 400 degree F or 200 degree C.
9. Brush the chicken pieces with some oil or ghee.
10. Place the chicken pieces on the grill plate. When oven is preheated, place the plate inside the oven.
11. Cook it for 30 minutes, then take the tray out. With the help of a tong turn the pieces to other side . If you see the pieces getting dry, brush some more oil or ghee on top. Cook it for another 15-20 minutes.
12. After that time if you see chicken pieces are cooked properly, turn the heat off.
13. Sprinkle some chat masala and lime juice on top and the tanduri chicken is ready to serve. I have served with grilled corn, zucchini, celery sticks, and onion. Grill the vegetables for 15 -20 minutes except the corn.The grilled vegetables go very well with Tanduri chicken.
2 comments:
Hi Sruti Di,
Excellent job and keep up the good work. One question, do we have to use the oven in Bake or Broil mode during this process?
Please let me know.
Wishing you all the best.
Sudipta,
Thanks a lot for your comment!!! I apologize for delayed response.
I have been little busy in my some personal stuff so could not afford time to answer your question.
I am sorry again for that.
I have used bake mode in oven. I have mentioned the temperature in my post. For broil mode you can either set it in High broil or low broil. You can not control the temperature setting. However, there are varieties of opinion about cooking Tanduri. Some may have been able to successfully cook in broil mode. But in my opinion Tanduri can be better cooked even from all sides if you cook it in bake mode. At the end of baking process if you find some gravy resting on the broil pan or baking tray you can broil it on for say 10 minutes. Again that varies oven to oven. You can share the pictures of your cooked tanduri on my FB page. I would highly appreciate that. All the best!! Happy Cooking!!!
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