But trying to prepare it at home is a task. Where from can one built a tandoor at home? How to bring the exact flavor of charcoal?
But does that mean you cannot make it?
I guess not!
Even if the taste is not exactly the same and my recipe is not a way to replicate the restaurant style tandoori chicken, it still is a great snack and does resonate tandoori flavor.
Add a bit of the quintessential red food color and you will be reminded of restaurant tandoori chicken for sure. I, however, chose to not add color because I did not feel the need.
My Stir Fried Tandoori Chicken is a pick-and-go snack for parties or simple get togethers. You can serve it as it is with some yogurt based dips, mayonnaise or ketchup. You can also serve it as a side dish to biryani and naan. In addition, it also makes for great tasting rolls and wraps. Just pull apart the meat from bones and mix in some mayonnaise, chopped onions and stuff it inside a wheat or corn tortilla/paratha/burger buns/footlongs. The options for becoming creative with the finished recipe are many.
Ingredients:
- 1/2 kilo chicken cut into big pieces
- 200 gms. sour yogurt
- 2 tbsp. ginger-garlic paste
- 3-4 tbsp. fresh coriander and mint chopped
- 3 tbsp. tandoori masala (get on Amazon)
- 1 tbsp. crushed black pepper
- 1 tbsp. red chilly powder
- 1 tbsp. chaat masala (get on Amazon)
- salt to taste
- vegetable oil for cooking
Method:
The night before marinate the chicken with yogurt, crushed black pepper, red chilly powder, tandoori masala, ginger-garlic paste and 2 tbsp. oil.
Add only 1 tsp. salt to the marination. Rest add at the time of cooking. Too much salt will release all the water from chicken and it will become dry after frying.
Cover and refrigerate overnight.
At the time of cooking, heat oil in a heavy bottom pan/kadhai/wok.
Carefully place all the chicken pieces in the hot oil.
Reserve the marination for basting chicken.
On medium high heat, begin stir frying chicken.
Flip only when one side has develop rich brown color.
Toss and fry till chicken has completely cooked and soaked the yogurt and spices.
Keep scraping the brown bits from the bottom of the pan.
Keep scraping the brown bits from the bottom of the pan.
Transfer to a serving dish and sprinkle coriander and mint leaves on top.
You can also squeeze some lime juice and chaat masala for extra tanginess.
Another Variation -
When chicken is 90 percent done, add 100 gms. thickly sliced chicken/mutton seekh kababs.
Baste some yogurt marination on top of the kababs as well.
Fry all together till kababs are browned.
Serve chicken pieces and kababs together.
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