Chicken Tandoori Restaurant Style

Описание: Marination 1 (dry rub)
• Chicken – 1 kg (with skin removed, slits on pieces)
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Kashmiri red chilli powder – 1 tbsp

Marination 2 (main marinade)
• Thick curd / hung curd – 1 cup
• Ginger-garlic paste – 2 tbsp
• Mustard oil – 3 tbsp (for authentic flavour)
• Tandoori masala – 2 tbsp (optional but hotel aroma comes from this)
• Kashmiri red chilli powder – 1 tbsp (for colour)
• Turmeric – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala – ½ tsp
• Kasuri methi – 1 tsp (crushed)
• Salt – as per taste
• Food-grade red/orange color – very tiny pinch (restaurant style colour)

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🧂 Marination Process
1. Wash and pat dry the chicken.
2. Add marination 1 ingredients → rub well into the slits → rest for 20 minutes.
3. Add marination 2 mixture → massage well.
4. Rest minimum 4 hours (best overnight in fridge for restaurant tenderness).

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🔥 Cooking (3 Methods)

➤ Tandoor / Sigdi / BBQ

• Grill on medium flame for 18–22 mins, turning sides
• Brush with butter + mustard oil while grilling

➤ OTG / Oven

• Preheat to 230°C
• Bake 25 mins, flip halfway
• Broil (top heat) for 5 mins to char

➤ Pan / Tawa

• Heat 2–3 tbsp oil + 1 tbsp butter
• Cook covered on medium-low for 25–30 mins, turning in between
• Char on high flame at the end


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