Tandoori Chicken In Pan | Restaurant Style Tandoori Chicken At Home
1/2 cup yoghurt
1 tsp turmeric
A pinch of red food colour
1 tbsp chilli powder
1 tbsp coriander powder
1 tbsp garam masala
1 1/2 tbsp ginger-garlic paste
2 tbsp chickpea flour (gram flour/besan)
1+1 tbsp mustard oil
Salt to taste
1 tbsp lemon juice
Around 1 kg of chicken
Mix well all the above ingredients together. Coat the chicken evenly.
Cover & refrigerate the chicken at least 2 hours.
Meantime burn the coal pieces.
Heat 1 tbsp oil in a heavy bottom pan and add marinated chicken.
Cook for 8-10 mins each side on low heat or until fully cooked.
Turn the pieces in between. once chicken is ready, rest it for 2 mins.
Place the coal pieces bowl in the middle of the chicken and drizzle some ghee. cove and trap the smoke for 5 mins and remove the coal bowl.
Serve immediately with some onion, lemon and mint chutney, also sprinkle some chaat-masala.