Ingredients:* Chicken drumsticks : 5
* Yoghurt : 4tbsp
* Red chili Powder : 3tbsp
* salt : 2tsp
* Cumin powder:1/4tsp
* Pepper Powder : 1/2 tsp
* Ginger and garlic Paste: 1 1/2tbsp
* Garam Masala powder : 1/2tbsp
* turmeric Powder : 1tsp
* Red color powder : as required
* Lemon juice: 2 tbsp
* White Vinegar : 1tbsp
# Tincher of china salt
Method Of Preparation:
The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder or usually kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.
1. Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.
2. Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken,
3. Now the main marinade part is mix all the ingredients one by one .
4. Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .Tincher of china salt
5. Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little ground nut refined oil on top it .
6. Marinade it for over night or 4 hrs.
7. Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.
8. After that remove it from oven
9. Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes
10. So that the tandoori will be little crispier and it tastes really good.
History
The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.
Tandoori Chicken, Berkley, Michigan, USA
After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many Hindu refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in Britain Chicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.
