TANDOORI CHICKEN ON GAS TANDOOR

Tandoori Chicken plays a very important role in my life. This was the dish which gained me popularity for my interest in cooking at a very young age.

A few years back I had posted a similar recipe of Tandoori Chicken (without oven). The present recipe is my improvised version of Tandoori Chicken. This recipe can be made in an oven or an electric tandoor or on a gas tandoor or a charcoal grill.

After trying this recipe you will never require the Tandoori Chicken Masala mix from market.

It is advisable to use bigger pieces of chicken for cooking with any kind of tandoor such as thigh pieces or drumsticks. Smaller pieces tend to get charred very soon and then burn.

Marination is the key to a good Tandoori Chicken. Marination duration should be minimum two hours to maximum twelve hours in fridge.

Recipe for Tandoori Chicken on Gas Tandoor

Ingredients for Tandoori Chicken on Gas Tandoor

• 2 chicken thigh pieces
• 1 tbsp ginger garlic paste
• ½ cup thick curd
• 2 tbsp fresh cream or malai
• 1 tbsp kashmiri red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp oil
•  Salt and Chaat masala as required
• Oil for basting
• Butter for brushing
• Onion rings and lemon wedges for garnish

Make incisions in chicken pieces as shown in the picture. This will help chicken pieces to absorb the spices well.

In a small plate or mixing bowl put all the dry ingredients except chaat masala. Put these dry spices on the chicken pieces.

Add ginger garlic paste, curd, fresh cream, lemon juice and oil. Massage the marinade over chicken pieces.

Cover with cling film. Put in refrigerator for minimum two hours. I prefer marinating overnight.

Preheat the gas tandoor and high heat. The grill tray should be hot enough to make a sizzling sound while placing the marinated chicken over it. Reduce the heat to medium.

Put the gas tandoor lid on and cook for 8 to 10 minutes on each side.

Check the chicken after every 5 to 6 minutes and baste with oil. Check thickest part of the pieces. If done then remove in a serving dish.

Brush with some butter. Serve with onion rings and lemon wedges.