Tandoori Chicken

A proper Punjabi BBQ Chicken recipe

Ingredients:

1 Whole chicken or 4 Chicken Breast
4 Cups Ginger Garlic Paste ( 50% of each)
3 Cups Thick Yogurt
2 Tsp Kashmiri Chili Powder ( can add 2 tsp extra if you like it hot)
2 Tbsp SMC Garam Masala
2 Tbsp SMC Dhaniya Jeera
1 Tbsp SMC Tandoori Masala
2 Tbsp Mustard Oil
2.5 Tbsp Kasoori Mehti / Fenugreek leaves
2 Lemons
Green Chili , Ginger , Cilantro Julienne for Garnish

Salt to taste

Process :

Prepare the chicken by removing the skin and making a cut ( if bone in, no need for boneless)

Prepare a mixture of 2 cups of yogurt, 1 juice of fresh lemon and 1.5 cup of ginger garlic paste. This is called our “first marination” Place chicken here for minimum 2 hours, overnight is best.

In a separate bowl mix 2 cups of yogurt with the Garam Masala, Chili Powder, Dhaniya Jeera, Tandoori Masala , Kasoori Mehti and Mustard Oil. Let the chicken marinate in this mixture for at least 2 hours, but again overnight is best. Yes Sanjeev’s tandoori chicken is a full 3 day process !

If you have a tandoor nothing like it, but if not a BBQ is great as well. Here it takes roughly 9=10 minutes to cook on medium-high heat with the lid closed. The marination allows the meat to cook much quicker than if it was raw.

In an oven you can preheat to 450 Degrees F and cook on a sheet tray. Ensure your internal chicken temp is at least 165f

Once cooked sprinkle SMC Tandoori masala, lemon juice & fresh ginger,chiili & cilantro for a perfect, proper, Punjabi Tandoori Chicken