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    Home » Tandoori Chicken / Barbecue Chicken

    Tandoori Chicken / Barbecue Chicken

    January 26, 2017 By Anlet Prince Leave a Comment

    Tandoori Chicken / Barbecue Chicken or Indian Tandoori Chicken is always a holiday delight. Tandoori chicken is prepared by marinating the chicken slices in a Yogurt and spice mixture to tenderize the chicken. It must be marinated at least 4 hours, so that the chicken gets tender. I got an opportunity to click these pics during last December during Christmas holidays when we made this at home. Guys at home are very much behind it. Tandoori or Barbecue chicken is smoked in low heat in a Tandoor apparatus or stove. The smokey flavour is the highlight in the tandoori chicken. Here goes the recipe…
    Checkout Other Chicken Recipes

    Barbeque Chicken step 8

    Tandoori Chicken / Barbecue Chicken

    Marination time: 4 Hours to Overnight | Cook time : 60 Min | Total time : 5 Hours to Overnight
    Recipe type: Appetizer | Cuisine: Indian | Yield / Serves: 2
    Taste:Mildly Spicy

    Ingredients

    For Marination:

    Chicken – 1 kg
    Thick Curd – ¾ Cup
    Red Chilli Powder – 1 tablespoon
    Turmeric Powder – 1 teaspoon
    Garam Masala – 2 tablespoon
    Coriander Powder – 2 tablespoon
    Ginger Garlic Paste – 2 tablespoon
    Pepper Powder – 1 teaspoon
    Cooking Oil or Olive oil – as required

    Step by Step Photos on how to make Tandoori Chicken / Barbecue Chicken

    1. Mix all the ingredients and allow it to marinate for atleast 4 hours except olive oil.Barbeque chicken
    2. Get ready with the tadoori stove or the Apparatus. And fire the charcoal. Firing the Charcoal is a seperate process whill share it as a seperate post.Barbeque chicken
    3. Thread the chicken pieces in the skewers. Leave it as it is so that any excess water would drip out.Barbeque chicken
    4. Place the threades chicken on the charcoal grill.Barbeque chicken
    5. Brush them with olive oil. Change sides so that the chicken pieces cook evenly on all sides.Barbeque chicken
    6. Cook until the sides start darkening.Barbeque chicken
    7. The smokey chicken is almost ready.Barbeque Chicken step 8

    Notes:

    • The key to tandoori chicken is to use bone-in thighs and legs because they have enough fat to stay moist under the heat of the grill.
    • Brusing oil in between is essential or the chicken pieces get to dry out.
    • If the pieces are not cooked well its rubbery in the inside center.
    • The more time chicken is marinated the softer the chicken is. Else the chicken would be harder while biting it.
    • Cut all the chicken pieces in a skewer in same size or it might not cook well in equal amount of time.
    • If the chicken is marinated for more than one hour it must be refrigerated.
    « Chicken Tikka | Chicken Kebab | Chicken Skewers
    Chayote Dal Stir Fry | Chow Chow Paruppu Kootu »

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    About me

    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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