TANDOORI AFGHANI CHICKEN RECIPE

I have been working on a good recipe for tandoori chicken since like 6 months I finally realised all the concepts when I had a chat with a tandoor wala he told me how hot the tandoor gets it like reaches 400C and even then they cover it and apply pressure on the chicken to cook… the amazing part was when I asked few of the tandoor walas that why do you hang the chicken and the only answer I got was so that we can give quick service but I believe that is not the only case the further logical reason is to reseal the juices present in the chicken and definitely the cook in dry heat so they do not have to face the challenges of steam cooking anyways I hope you liked the recipe J

INGREDIENTS TO MAKE AFGHANI TANDOORI CHICKEN

600 – 800 gms Chicken ( Full Chicken)

*First Marination

**Second Marination

Chat Masala for garnishing

2 Tbsp Oil

2 Tbsp Butter (to dab at the end)

Coal (optional)

*INGREDIENTS TO MAKE FIRST MARINATION

2 Tbsp Ginger Garlic Paste

1 tsp Salt (or as per your taste)

1 Tbsp Vinegar

**INGREDIENTS TO MAKE SECOND MARINATION

1 Tbsp Kasuri Methi

½ Cup Thick Curd

¼ Cup Fresh Cream

½ – ¾ tsp White Pepper Powder or Black Pepper Powder

3 Choti Elachi Powder

½ tsp Garam Masala

1 Tbsp Corn Starch or Besan

OPTIONAL:

8 – 10 Cashews

2 Green Chillies