Chicken Tandoori - Spicy and Tasty

Step 1: Prepare the Chicken

Take 1 whole chicken (butterfly cut shape) and make deep slits on the flesh to allow for better marination and cooking.

Step 2: Add Dry Spices

Sprinkle salt (as per taste, approximately 1-2 tbsp), 2 tbsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, 2 tsp cumin powder, and 1 tbsp garam masala over the chicken.

Step 3: Add Wet Ingredients and Flavorings

Add 2-3 tbsp ginger garlic green chili paste, 200 grams thick curd/yogurt, 1 tsp black salt, 1 tsp chaat masala, 1 tbsp mustard oil, 1 tbsp dry fenugreek (Kasuri Methi), and the juice of 1 lime (avoiding the seeds) to the chicken.

Step 4: Add Fresh Cream

Pour 2 tbsp of fresh cream over the chicken for added richness and tenderness.

Step 5: Marinate Thoroughly

Using clean hands, thoroughly rub all the spices and ingredients into the chicken, ensuring every part is well coated and the marinade penetrates the slits.

Step 6: Refrigerate for Marination

Cover the marinated chicken and refrigerate for a minimum of 3-4 hours, or preferably overnight, to achieve the best flavor and tenderness.

Step 7: Prepare for Frying

Heat 2-3 tbsp of oil in a large pan on a medium flame.

Step 8: Place Chicken in Pan

Carefully place the marinated whole chicken into the hot pan.

Step 9: Add Remaining Marinade

Spoon any remaining marinade from the tray over the chicken in the pan.

Step 10: Shallow Fry

Cover the pan with a lid and shallow fry the chicken on a slow to medium flame. Cook until it is golden brown and tender from both sides, turning occasionally. This process may take approximately 20-30 minutes.

Step 11: Serve

Once the chicken is cooked through and has a rich brown color, transfer it to a serving platter. Garnish with sliced tomatoes, red onions, and lime wedges. Serve hot with a side of green coriander and mint chutney with yogurt, and an onion salad.

• Marinate the chicken for 3-4 hours or preferably overnight for best results and tender meat.

• Cook the chicken on a slow to medium flame to ensure it cooks thoroughly and becomes tender from the inside while getting a nice golden-brown crust outside.

• Instead of shallow frying, you can grill the chicken in an oven until cooked through and nicely charred.