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.
Magizhnthu unnungal! (Bon appetit!)
Cinnamon Chargrilled Chicken (Amritsari Bhunna Murgh)
Adapted from "Indian Flavours "by Marut Sikka
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
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.