{"id":5141,"date":"2020-08-03T16:39:20","date_gmt":"2020-08-03T16:39:20","guid":{"rendered":"https:\/\/www.positivenewstrends.com\/?post_type=recipe&p=5141"},"modified":"2023-03-25T13:48:30","modified_gmt":"2023-03-25T13:48:30","slug":"how-to-make-restaurant-style-tandoori-chicken-at-home-indian-cuisine","status":"publish","type":"recipe","link":"https:\/\/www.positivenewstrends.com\/recipe\/how-to-make-restaurant-style-tandoori-chicken-at-home-indian-cuisine\/","title":{"rendered":"How to Make Restaurant Style Tandoori Chicken at Home | Indian Cuisine"},"content":{"rendered":"

Today we will learn how to make Restaurant <\/strong>Style Authentic Indian Tandoori Chicken<\/strong> at Home<\/strong>, without a Tandoor<\/strong>. A tandoor is a cylindrical clay or metal oven used in cooking and baking. Coal is burnt inside of this clay oven. The inside walls are used to bake the Indian breads<\/strong> like Naan<\/a> & Roomali Roti<\/a>. Coriander Chutney<\/a> or Mint Chutney is an amazing side dish as an add-on to be served with Tandoori Chicken. This spicy Indian dish<\/strong> is called tandoori chicken<\/strong> because a full chicken is mounted on a metal stick and the stick is pushed in the heap of the burning coal. The chicken tastes amazing, but is a little dry. Though Tandoori chicken is identified as an Indo-Mughlai cuisine, it is actually a Sindhi Cuisine. Strong evidence of tandoori chicken & tandoor can be found in the Harappan civilization<\/strong> and dates back to 3000 BC. It is one of the best chicken<\/strong> appetizers<\/strong> & starters<\/strong><\/a> that can add flavor & aroma to your lunch<\/strong> & dinner<\/strong> parties. It is also known as Murgh Tandoor or tandoori Murga<\/strong>.<\/p>\n

Tandoori chicken<\/strong> has found its way globally into the menu of all the Indian restaurants<\/strong> serving Non Vegetarian food. This crispy<\/strong> tandoori chicken recipe <\/strong>requires marinating of the chicken. A calculated mix of spices with curd & ample marination time is the key to a mouthwatering, delicious & delectable tandoori chicken. I have kept the cooking simple so that everyone can make this at home with minimum of spices with or without an oven. We will use thick curd in the process. You can check the process of making thick curd in the post here. Edible red color is added to the marinade<\/strong><\/a> to give the prepared dish the color red appearing it to flamy and red. You can experiment with other edible colors like green or yellow.<\/p>\n

So let us begin.<\/p>\n

Here is the YouTube<\/strong> Video recipe:<\/p>\n