Tandoori Chicken | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana

author Sanjeev Kapoor Khazana   2 year ago

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" Tandoori chicken is a dish popular in South Asia, Malaysia, Singapore and Indonesia which consists of the roasted chicken prepared with yogurt and spices. Chef Ajay Chopra shares the Indian version of Tandoori chicken in this video. Watch the video and learn the Indian version of Tandoori chicken which is an easy to cook chicken recipe. Stay Connected with #fame on: Facebook: https://www.facebook.com/LiveOnfame Twitter: https://www.twitter.com/LiveOnfame Instagram: https://www.instagram.com/LiveOnfame Snapchat: liveonfame Click to share it on Facebook: http://tinyurl.com/TandooriChickenFB Click Here to Tweet: http://tinyurl.com/TandooriChickenTweet Click to share it on Google+: http://tinyurl.com/TandooriChickenG The ingredients required to prepare Tandoori chicken are: -Chicken - 800 gms For 1 round of Marinade - - 2 tbsp Lemon Juice - Salt to taste - 1 tbsp Ginger Garlic Paste For 2 Round of Marinade - - 2 tbsp Mustard Oil - 1 tsp Red Chilli Powder - 1 tbsp Garam Masala Powder - 1 tsp Kasoori Methi - 200 gms Yogurt You need to marinate the chicken for 2 to 4hours, so that the flavours are deepened into the chicken pieces.Garnish chicken tandoori with - Onion Rings, Green Coriander, Lemon Wedges and you can serve the tandoori chicken with Mint sauce. If you like the video don't forget to share this video with your friends, hit the like button and comment below. Try out Exotic Chop Chop Chopra Recipes at: http://goo.gl/c6X2Zh Chef Ajay Chopra will hit your kitchen every Tuesday and Thursday with his Chop Chop Chopra Magic on YouTube. Subscribe to Chop Chop Chopra to stay updated with finger-licking recipes: http://goo.gl/2RTNKO "

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Homemade Ginger garlic paste that will last for 6 months and more

Hey ALL, Here is a easy and detailed video on how to make ginger garlic paste I make at home, which lasts me 6 months or more. Full recipe with details : https://subbucooks.com/2018/01/24/homemade-ginger-garlic-paste/ More recipes : www.subbucooks.com Join my facebook group here - https://www.facebook.com/groups/167333893813023/ Like my facebook page here - https://www.facebook.com/subbucooks/ Checkout cooking & IP accessories I use - https://subbucooks.com/accessories/ THANKS FOR WATCHING ..!! _____________________________________ FOLLOW ME AT INSTAGRAM: https://www.instagram.com/subbucooks FACEBOOK : https://www.facebook.com/subbucooks/ _____________________________________

The most popuar Indian starter. Chicken pieces marinated in yogurt along with spices and cooked till tender.



750 grams whole chicken, cut into 4 pieces on the bone
2½ tablespoons lemon juice
½ teaspoon turmeric powder
Salt to taste
3½ tablespoons Kashmiri red chilli paste
1½ tablespoons ginger-garlic paste
¾ cup hung yogurt
½ teaspoon garam masala powder
¼ teaspoon carom seeds (ajwain)
½ teaspoon chaat masala + for sprinkling
1½ tablespoons gram flour (besan)
1 teaspoon red chilli flakes
Oil for greasing
2 medium onions
½ medium tomato
¼ medium cucumber
½ lemon
A fresh mint sprig for garnishing
Melted butter for brushing


1. Make incisions on both sides of chicken pieces and place on a plate. Add 2 tablespoons lemon juice, salt and rub well from all sides.
2. Add turmeric powder, 2 tablespoons Kashmiri red chilli paste and 1 tablespoon ginger-garlic paste and rub well again. Refrigerate to marinate for 20-25 minutes.
3. To prepare 2nd marinade, combine hung yogurt, remaining Kashmiri red chilli paste, remaining ginger-garlic paste, lemon juice, garam masala powder, carom seeds, ½ teaspoon chaat masala and gram flour in a bowl and whisk. Add salt and whisk. Add chilli flake and whisk well.
4. Put the marinated chicken pieces in another bowl, add the 2nd marinade and rub well. Set aside to marinate for 1 hour.
5. Preheat oven to 200° C.
6. Grease a baking tray with some oil, place the marinated chicken pieces and apply the marinade.
7. Put the tray into the preheated oven and bake for 30 minutes.
8. Peel the onions and cut into thin roundels. Cut the sides of tomato and further cut into a fan.
9. Diagonally cut the cucumber and further cut into a fan.
10. Halve a lemon and peel some skin using a knife and tie a knot to make a tail. Place a mint sprig on top.
11. Brush some melted butter on top.
12. Place onion roundels, tomato fans, lemon slice and cucumber fan on one side of a serving platter and tandoori chicken on another side. Sprinkle some chaat masala on top and serve hot.

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