Spent a decent amount of money on a BBQ hence thought making good use of it ... and thanks to Shashi who had done quite a bit of experiments before discovering an almost perfect recipe for tandoori chicken better than ANY available commercially in restaurants in the San Francisco bay area and sharing with the BayKon folks, here is a version of the recipe that has been tested on quite a lot of carnivores in the Bay Area (and one in Seattle) .... if it turns out good, do invite me the next time you make it. If it does not, try until you master the art and then invite me :)
- Chicken (Preferably the leg pieces with thighs) ... 2 pieces per person is good enough ... 3 pieces and the person might skip lunch/dinner. (Boneless breast pieces cut into strips will also work for those who do not like bones)
- Yogurt (aka curd) .... forget about the fat content when it comes to tasty tandoori ... just go for regular yogurt.
- Red chilly powder
- Ginger-garlic paster
- BBQ Masala
- Place the chicken in a vessel good enough to mix the chicken thoroughly with hand.
- Cut a few slits in the chicken pieces so that the marinade(masala) reaches deep.
- Add a couple of spoons(the more you add the spicier it would get) of red chilli powder, salt and ginger-garlic paste each.
- Mix the contents thoroughly and set aside.
- Take some yogurt in a bowl (not too much) and gently beat it.
- Add the BBQ masala and mix it well to make a thick paste.
- Add a couple of spoons of lemon juice and butter (microwave butter for 10-15 secs so that it becomes liquid)
- Mix the contents in the bowl well for even consistency.
- Pour the marinade to the vessel with chicken.
- Mix the chicken well with the marinade so that the marinade reaches every nook and corner of the chicken.
..... Post would be updated shortly .... looking forward to put together some photographs and videos if time permits :)