Tandoori Chicken

Honestly guys, if you thinking that you can't make tandoori chicken at home because you don't own a tandoor oven, you are definitely outrightly wrong (Grilled Chicken Wings). Who told you so or you yourself have concluded? Ask me and I will tell you that you can bake tandoori chicken in your oven, (Baked Lemon Chicken) or grill over a BBQ pit, and for those of you can't possibly do both, you can use the portable over the stove grill. Yes you can. I know what I am saying. In fact, I initially thought I will use the grill, then again, unless you cut chicken to small pieces, most probably you will be spending much time in being concern if tandoori chicken is cooked inside, of course, the outside char won't be an issue. Alright, so much for the cooking technic (Moroccan Chicken Stew & Chilli Chicken), can we get down to the recipe. Sure.


Can you still recall my Tandoori Fish (Tandoori Salmon) and I must repeat myself again. Fish cooked in tandoori style (Bengali Fish Croquettes) and tandoori style is, if I am not mistaken, originating from Punjab, or better for us to conclude from from India (Chicken Vindaloo, Tofu Manchurian & Egg Vindaloo). Moreover, the role play of spices and yogurt are the profoundness for delicious Tandoori Chicken, though there are without a doubt various types of recipes which may project other ingredients (Cashew Masala Chicken & Chicken Curry). My version, as usual, do I have to say? Easy do and because I didn't have coriander leaves, my garden grown basil leaves came in handy. Tandoori Chicken overall is simply a major delight. Crispy on the outside and beautifully cooked inside, and me pairing Tandoori Chicken alongside Longan Salsa. Salsa? Just slice and toss all the ingredients together (Avocado Dip & Watermelon Salad). That's it. 

Ingredients

For the chicken

4 medium size chicken drumsticks/thighs (or any other part - approximately 150g each)

1 tbsp yogurt

1 tbsp melted butter

1/4 tsp garam masala 
1 tbsp plain chilli powder

2-3 sprigs basil leaves - shredded (can be replaced with coriander leaves)

Salt to taste

For the salsa

1 cup canned longan - drain off the juice

1/4 inch ginger - chopped

1 red chilli - chopped

1-2 sprigs coriander leaves - chopped/shredded

1 1/2 tsp lemon juice

Salt to taste

** Toss all together

Method

Marinated chicken with all the ingredients for at least 3-4 hours.

Place on a baking tray and bake for about 40 minutes or until cooked. 

(Turn the pieces to cook on both sides)

Serve with longan salsa.