Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe

Name: Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 2
Cuisine: Indian
Ingredients: 2 pieces Chicken Thigh (2 Chicken thighs); 6 tbsp Mustard Oil (4 tablespoons Mustard oil + 2 tablespoons Mustard oil); 2 tbsp Clarified Butter (2 tablespoons Ghee); 3 pieces Charcoal (3 Charcoal small pieces); ½ cup Greek Yogurt (1/2 cup Hung Curd (Greek Yogurt)); 1 tbsp Bottled Ginger (1 tablespoon Ginger paste); 1 tbsp Garlic Paste (1 tablespoon Garlic paste); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 1 tbsp Kashmiri Red Chili Powder (1 tablespoon Kashmiri Red Chilli Powder); 1 tsp Chaat masala (1 teaspoon Chaat Masala Powder); ¼ tsp Black Salt (1/4 teaspoon Black Salt (Kala Namak)); 0 pieces Table Salt (Salt as required)

Smoked Tandoori Chicken Recipe - Classic North Indian Chicken Recipe - Chicken Recipes (Indian)

270 minIndian

Servings2

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Steps

1To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.
2Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.
3Add chicken thighs in it and rub the marinade well all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. (Overnight marination gives much more amazing results)
4Heat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked.
5Carefully flip the tandoori chicken and cook from another side as well. Brush some ghee or mustard oil in top while the chicken is grilling.
6Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.
7Preheat the oven to 210 C for about 10 minutes.
8Once the oven is heated, place the marinated chicken in the oven in the middle rack. Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out.
9Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done.
10Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre.
11Take a piece of charcoal and hold it on fire with the help of a tong.
12As soon as the charcoal starts burning and is red hot place it in the small bowl.
13Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chicken
14Keep the lid closed and open only when you are ready to serve the Tandoori Chicken.
15Serve Stove Top Grilled And Smoked Tandoori Chicken as a starter at your house parties with Dhaniya Pudina Chutney and some Pickled Onions.