Tandoori Chicken

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A very simple OTG cooked tandoori chicken. Marinated in Indian spices and its our kind of special dish for the thanksgiving always.


 

Nutrition Value

Around 200 calories is in per 100gms of tandoori chicken, it basically the size of chicken which varies calories each time.

Ingredients

Whole Chicken

For marination

Garlic- 2 whole (chopped)

Ginger- 1 inch (chopped)

Curd- 1/4 cup hung curd for per 1 kg of chicken

Spices 1 tbsp each- turmeric, garam masala, coriander masala, tandoori masala, salt

Oil Mustard- 1tbsp

Method

Mix the marination ingredient and massage on inside and outside of chicken thoroughly and let it marinate for minimum 2 hours and maximum overnight.

Pull out of the fridge half hour before cooking. Fix the chicken by tying it with thread so that it doesn't fall over.

 


Set the OTG or oven for 200 C (380 F) and fix it in the rotisserie section and let it cook for 60 to 80 minutes. In between brush the chicken with butter or ghee in every 15 minutes.


 If you are cooking in oven, place the chicken in an Cast Iron pan and cover it with aluminum foil and cook half hour like this.

After half hour open the foil and let it cook again for 30 to 40 minutes and in every 15 minutes keep on pouring the dripped juice over the chicken and tossing it other way.

If you will not toss it then the bottom part will be soggy and if you will not put the juice over the chicken the outer part will be too dry.

Enjoy with the choice of your sides.

Happy Thanksgiving!

 


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