This is one time when I have a guest contributing a recipe on my site. I certainly believe in sharing and learning. Always interested in new and interesting recipes, that’s how I have picked up some fine recipes from different parts of India.
However this guest contributor is none other than my husband, let me hand over to him for the moment.
Thanks Bhawna. Let me start with a quick introduction. My name is Saurav. Cooking for me is both a hobby and a stress buster, but it’s only occasionally that I cook, so let’s begin.
I consider the winter’s to be the best season in Delhi, and across the North of India. It’s the most happening season with Christmas & New year celebrations, a lot of marriages, picnics, parties and barbeques.
Barbeque parties are fun and I have picked up tandoori chicken or barbeque chicken as the recipe for the day.
This recipe needs some prior planning and preparation. It’s a simple dish which essentially consists of two stages, marinate & grill.
Grilling is the final execution and does not take much time ( about 30 to 45 minutes), however when you marinate the chicken you need to give it at least 8 hours and if possible give it 24 hours for best possible result.
Stage 1 – Marinate.
- 1 kg chicken.
- 100 gms of thick, plain yogurt
- 50 – 70 gms of ginger garlic paste
- 1 tablespoon of coriander powder
- 1 tbs of *garam masala
- 1 lemon
- ½ tbs salt, or add to taste
- ½ or 1 tbs of chilli powder
- 50 ml of fresh cream ( you can pickup packaged cream from the market )
- 1 tbs of vegitable oil
- ½ teaspoon of turmeric powder ( just for color ) but this is optional
*Garam masala – Constitutes of cumin seeds, black pepper, cumin seeds, cinnamon sticks, cloves, green cardamom (chotti elaichi) & black cardamom (badi elaichi). These spices are roasted, then cooled and grinded. The easy option however is, to pick up a readymade Garam masala packet from the market.
Clean the chicken, use a knife to make cuts in the chicken, this will allow the marinade to sink in, and give best results. Mix the ingredients mentioned above together. Ensure that this paste has a thick consistency; a little increase in the quantity of the cream should help you achieve this.
Next, take a container with a broad base, pour the paste, now dip the chicken pieces into the paste, mix it well so that the paste settles consistently over all the pieces. Cover this with a cling wrap or a lit and let it refrigerate (don’t put it in the freezer) it for anything between 8 to 24 hours. (Refer to the picture)
Stage 2 – Grill.
I get the best results while using a charcoal grill. In a charcoal grill we need to prepare a fire, it usually takes me 10 minutes for this to be nicely set up and the heat to be consistent.
The chicken needs to be taken out of the refrigerator at least 30 minutes before grilling. Take out the chicken pieces and gently pierce the seekh (metal sticks or pins used to place the chicken over the grill to cook, refer to the picture) through the chicken. Each seekh can have 3 to 5 pieces, depending on the size.
Place this over fire for 30 to 40 minutes; ensure you rotate the seekh at least 3 to 4 times so that the chicken is evenly cooked. You can dab the chicken pieces while over the fire, a few brush strokes are good enough.
You will figure out when the chicken is cooked by the aroma and the look, the chicken will look a lot drier and burnt at places, but that’s fine.
Take it off the grill/tandoor, and serve hot.
Serve it with onion rings and mint or coriander sauce (refer to the article on coriander sauce, in the sauce section).