Roast chicken is a great favourite of the British and Tandoori an ubiquitous chicken dish that all restaurants from 5-star to wayside eateries in India serve with equal felicity. This recipe tries to combine the deliciousness of the roast chicken with the tanginess of the tandoori, without requiring you to invest in a Tandoor (a big earthen oven).
Whole Chicken -1 but cut into 8 pieces (or choose your favourite pieces)
Ginger-2 inches chopped finely
Garlic-6 cloves chopped finely
Tomato sauce/ketchup-2 tablespoon
Garam Masala-1/2 teaspoon
Kashmiri Red chilli powder (not hot variety)-1/4 teaspoon
Salt to taste
Juice of Lemon-1
Ghee (clarified butter) or butter (or any oil)-1 tablespoon
In a bowl, beat together all the ingredients EXCEPT the chicken. In a pressure cooker, add the chicken and the beaten ingredients together(unlike traditional tandoori chicken, you don’t need to marinate the chicken with the beaten ingredients first). Light the fire and put the lid on the cooker with weight. Let it come to full pressure and then reduce the heat. Let the chicken cook for 5 more minutes. Turn off the heat source and let the cooker cool down.
In a big non-stick pan, add the butter and put it on the fire. Let the butter melt. Slowly add the chicken and the juices from the cooker. All the water will evaporate. Gently turn the chicken to give it a golden brown colour. Your Roasted Tandoori Chicken is now ready.
© Copyright Prasenjeet Kumar 2013
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