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Monday, July 22, 2024

The struggles of cooking in Canadian kitchens: The key to perfect Tandoori chicken, every time!

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Tandoori chicken is one of the most popular dishes in Indian cuisine. Tandoori chicken is a flavorful meal that makes a terrific appetizer and is a fixture in Indian restaurants.

Served with green chutney, this dish is often sought after in restaurants for its crisp, charred taste.
Tandoori chicken is a meal created from marinated, slow-roasted chicken. It’s commonly presented as a side dish or appetizer.
During the 1940s, the dish was served at a restaurant in Peshawar, which at that time was part of British India. The dish was made popular by three chefs, Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral at the Moti Mahal restaurant established by Mokha Singh.
Post-partition, The Moti Mahal restaurant was re-established in Daryaganj, an iconic spot where people can still taste the dish.
In Canada, Tandoori chicken is often the center of attraction at summer barbeques. But what about those times you crave this mouth-watering treat when you can’t fire up your grill?

I’ve got just the trick for you.

I personally have failed a couple of times before coming up with this method of roasting the chicken but let me tell you this: IT WORKS!!

To start off, you need

● 10 Chicken legs or drumsticks (I prefer them with skin as it just adds to the taste)
● 2 tbsp tandoori Masala
● 1 tbsp Red Chili Powder
● Salt to taste
● 2 tbsp yogurt
● juice of 2 lemons
● 1/8th tsp of Red Food color

  1. Preheat the oven to 360° F
  2. In a bowl, add chicken, yogurt along with all spices combined, it makes a marinade. Leave overnight or at least 30 minutes before you proceed to the next step.
  3. Apply some oil on your perforated pan (this is a pizza pan with holes on the bottom) and line up your chicken on the pan.
  4. You are now going to place a pizza tray, preferably aluminum, and the same size as the perforated pan on the bottom rack of the oven. Place your perforated pan with chicken on the middle rack right above the tray.
  5. Bake chicken for about 25-30 minutes, turning once.

Your Tandoori chicken is ready but if you want to go that extra mile for a charcoal taste, line up your chicken in a serving tray, on the sides of the tray. Now, take a small aluminum foil and shape it into a bowl and place it in the center of the tray. Place hot burning charcoal that has been heated over the stove into the foil and drizzle some oil over it. Immediately cover the tray and let rest for about 15 minutes before opening. Garnish with your choice of veggies like onions, lemon, or cucumber, and serve hot.

Serve with green chutney or a dip of your choice. I’m sure that this at-home Tandoori chicken is going to satisfy your cravings and keep you coming back for more.

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