Thursday, May 8, 2014

Tandoori style Cinnamon Chargrilled Chicken (Amritsari Bhunna Murgh)




Most of us who love Indian cuisine adore the hugely popular Tandoori Chicken. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, kebabs and many other Tandoori dishes.

Chicken meat is typically marinated in lemon juice, yoghurt and lots of spices and then grilled in the Tandoor. I do not have a Tandoor oven at home but that does not stop me from making Tandoori style grilled chicken at home. Most of the recipes have the chicken skin removed but I chose to have it on as I regard chicken skin as one of the tastiest parts of the bird. 

It is very straight forward recipe - marinate and grill. That is it! And the end result was finger-licking good!

Magizhnthu unnungal! (Bon appetit!)

Cinnamon Chargrilled Chicken (Amritsari Bhunna Murgh)
Adapted from "Indian Flavours "by Marut Sikka

Ingredients

450g Chicken Thighs

2 tbsp Malt vinegar (sirka)
1 tbsp Ginger (adrak) paste
1.5 tbsp Garlic (lasan) paste
2 tsp Red chilli powder
Salt to taste

75g Hung yougurt (dahi) (I used normal plain yoghurt)
2 tsp Pomegranate (anaar) powder
1 tsp Cumin (jeera) powder
1 tsp Black pepper (kaali mirch) powder
0.5 tsp Black cardamom (badi elaichi) powder
0.5 tsp Cinnamon (dalchini) powder
0.5 tsp Dry fenugreek leaf (kasoori methi) powder
0.5 tsp Kashmiri red chilli powder
2 tbsp Cooking oil
Salt to taste
1 tsp Lemon (nimbu) juice

Method

Wash the chicken well, shake dry and keep aside in a strainer to drain excess water.

Mix the step I ingredients in a mixing bowl. Add the chicken, mix well and keep aside for a minimum of 1 hour.

Mix the step II ingredients on a mixing tray. Add the chicken with the marinade in the same tray. Mix well and keep aside for 30 minutes.

Preheat oven to 180C/350F. Bake on a roasting tray for 10-15 minutes or until the chicken is fully cooked. Alternatively, the chicken can also be skewered and grilled.

Transfer the chicken on to a platter, drizzle lemon juice and serve.






I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.

14 comments:

  1. Alvin, you "bake" tandoori...thumbs up!

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    1. Thanks Jozelyn! You have yet to taste it!

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  2. I love tandoori chicken and your baked version certainly looks like the real thing if not better than some Indian restaurants….lovely with a glass of lassi!

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    1. Thank you for your kind words, Jeannie! I'm flattered.

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  3. Alvin, did you time how fast this tandoori chicken went? It must have gone in a jiffy at the delectable looks of this. You are making me hungry again and it's almost bedtime @@

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    1. Haha Grace... Only my wife and I got to eat this cos the kids are not into spicy food yet.

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  4. I applaud you for NOT using chicken breast. That being said, I also applaud you for what appears to be a spectacular preparation.

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  5. I love tandoori chicken too, love your mirror effect photography!

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  6. Alvin, your Tandoori Style Chicken looks moist and delicious! I haven't had a good experience with Tandoori chicken from the restaurants because they tend to be on the dry side.

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    Replies
    1. Hi PH! Try this at home then. Simple and delish!

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