Tandoori Chicken without Oven
Recipe source: Masala TV
1 whole chicken
6 tbsp yogurt
3 tbsp tandoori masala
2 tbsp ginger garlic paste
2tbsp vinegar or lime juice
Pinch of tandoori colour
Salt as required
4 tbsp oil
Clean the chicken. Remove skin or leave it as per you preference.
Make few slanting horizontal cuts on chicken breasts.
Pat dry with paper towels.
Mix all ingredients for marinade and rub the mixture well on chicken. Leave it for minimum 2 hours or overnight in the refrigerator.
Heat oil in a large deep pan. (prefer non stick). Keep fairly high heat initially.
Place the chicken carefully in the pan, breast side down first and let it brown for a minute.
Brown all sides, approx. 1 min each side.
Add 1 cup of hot water and reduce flame to medium. Cook covered for approx. 25-30 mins till chicken is done.
The water will completely dry up and oil will clear.
Raise the heat to high and brown all sides again before you take off the pan.
3tbsp coriander seeds
2 tbsp fennel seeds
1 tbsp cumin seeds
3 tbsp Kashmiri chili powder
1 tbsp garam masala
1 tbsp Kasoori methi
Dry roast fennel, coriander and cumin separately for a few minutes.
Grind the roasted ingredients along with kasoori methi, garam masala and chili powder.
Store in an airtight container.
You can brown the sides initially in a nonstick pan and transfer to any large pan to finish the cooking process.