An all time favorite of not only Punjabis but of all the people fond of good food.
1 small sized chicken (800 gm) – cut into 8 pieces
1 cup thick yogurt – hang in a muslin cloth for ½ hour
2 tbsp plain flour, 2 tbsp oil
3 tsp ginger-garlic paste
a pinch of orange red color
½ tsp ground cumin seeds
½ tsp ground coriander powder
½ tsp garam masala powder, ½ tsp tandoori masala
½ tsp dry mango powder
1½ tsp salt, 1 tsp red chili powder
4 tbsp oil for basting (pouring on top)
- Mix yogurt, plain flour, color, and all other ingredients. Add enough color to get a bright orange color.
- Wash chicken. Squeeze out all excess water. Pat dry with a clean kitchen towel.
- Marinate chicken in the yogurt mixture for 2-3 hours in the refrigerator.
- Rub the wire rack of the oven with oil and place the marinated chicken on it, so that the extra marinade can drip down from the grill. If the chicken is placed in a dish or a tray, the extra marinade and liquid keep collecting the chicken pieces and hence they do not turn dry and crisp.
- Grill for 8-10 minutes in an oven at 180℃. Overturn again, baste (pour) with oil and grill for another 10-12 minutes or till tender and crisp.
- Serve hot garnished with onion rings.
- Instead of a full chicken, only Drumsticks (legs) can be made. They are called tangdi kebabs. After grilling, wrap a piece of aluminum foil at the end of each leg. Besides looking nice, it is also convenient for holding and eating the chicken leg.
- Boneless chicken cuts into 1½”-2″ pieces can be cooked in a similar manner to get Chicken Tikka.
- The grilled chicken can be added to an onion-tomato masala for a Tikka Masala Dish.