Whenever I used to see full chicken hanging in restaurants to attract customers and later getting grilled/roasted, it used to apetise me a lot. I just thought of making a sort of tandoori chicken without an oven and made this full chicken fry using tandoori masala ingredients. I have prepared the marinade according to my taste, which is spicy, sour and tangy.
Ingredients
- Full chicken (make slits on chicken) – 700 gms to 750gms
- Oil for frying
- Ginger and garlic paste – 1 tbsp
- Chilli powder – 1 tsp
- Lemon juice – 1 tbsp
- Salt – as per taste
- Ginger and garlic paste – 1 1/2 tbsp
- Chilli powder – 2 tsp to 3 tsp
- Crushed chilli powder – 3/4 tsp
- Cumin powder – 1 1/2 tsp
- Black pepper powder – 1 1/2 tsp
- Vinegar – 2 tsp to 3 tsp
- Lemon juice – 3 tbsp
- Salt – as per taste
- Colour (optional)
- Curd (thick) – 10 tbsp or a little more than 1/2 cup
- Oil – 2 tsp
- Chat masala – to sprinkle
- Lemon pieces – few
- Salad leaves
First Marinade
Second Marinade
For garnishing
Method
- Mix all ingredients for the first marinade.
- Make some slits on the chicken and marinate it with the first marinade and keep it aside for 1/2 an hour to 1 hour.
- Take a bowl and add all ingredients of second marinade, taste it to see if the salt, spicyness or sourness is correct or not.
- Apply the second marinade all over the chicken, even on the inside. The marinade should be thick, so that it gets nicely coated.
- Cover and keep the marinated chicken in the fridge for about 4 hours or if possible overnight.
- Before cooking, bring the chicken to room temperature (keep it outside the fridge for about 1/2 to 3/4 of an hour) and then cook it.
- 1. steaming and frying it in a kadai.
- 2. Oven method.(which I have shown in the other recipes).
- You can use this method if you do not have oven at home. This is just cooking the chicken in a vessel, without oil or water and then cooking it in a big and wider kadai to get that charred tandoori colour.
- Take a vessel (any deeper or wider vessel) which will be easy to cook full chicken and turn. Put the full chicken with the marinade and close the lid and cook it on medium heat.
- The main purpose is to steam the chicken and get rid of all the excess water and make the chicken marinade cooked and dry.
- Keep checking the chicken, so that it does not stick to the pan. After sometime turn to the other side and cook it. Use tongs and one big spoon to turn the chicken. It will be easy to hold and turn.
- When you see that all the marinade is absorbed and chicken is also cooked, then switch it off. Do not cook it on a very high heat or high flame.
- If the chicken is cooked and liquid marinade is still there, open the lid and cook it. This will make the marinade juice be absorbed quickly. Do not over cook the chicken.
- Take out the chicken and keep it aside.
- Put oil – about 3 tbsp in a wider and deeper kadai. Do not cook it on a very high flame.
- When the oil is hot, put the chicken in the oil carefully and fry it.
- When the chicken is cooked on one side and colour changes, turn the chicken to the other side and cook it until it is fried well. Cook the chicken evenly on all sides.
- As the chicken is already cooked, it will get fried soon and we will soon get a tandoori colour or a barbeque colour.
- Turn it with the help of a tong and hold the kadai also. When it is cooked on all sides and gets a nice charred colour, remove the chicken from the heat and serve with a salad. Sprinkle some chaat masala and lemon juice on it.
There are 2 methods to cook full chicken.
In this recipe I am going to steam and fry the chicken in a kadai. The cooking instructions may be quite long,but I have given this to understand in a better way.
Notes
- Do not get confused by seeing the long process. It is just cooking the chicken first by steaming, then for the reddish charred colour we are frying it in a kadai.
- When cooking in a kadai,the masala can split,all over,so can close the lid and cook it.cook on medium flame,in between you can simmer it,while turning the chicken.
- Check the marinade then apply on chicken,whether it is spicy or salt is there or not.
- You can add your own spices and marinade it.when you add the curd it should be thick.you can alter with the ingredients according to your taste.
- You can use kashmiri chilli powder,it will give a good colour.
- Try to hold the pieces properly,otherwise it can break.
- While cooking,if the pieces come apart its okay,at last while serving,you can arrange it like a full chicken and serve it.main thing is to get the taste best.
- I have not given the measurements for oil,as you are just drizzling the oil to give that charred colour,it depends on your cooking method.you can use oil or butter at last.
- With the remaining chicken pieces,you can make tortilla wrap or salad.
- Instead of whole chicken can use pieces also,with the same tandoori masala.
0 comments:
Post a Comment