Whole Baked Tandoori Chicken
As I live in the US we start following some traditions after a few years of staying in the country. Thanksgiving is one of those holidays which has a huge culture in the US.
An autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in 1621. For more than two centuries they are a celebration.
Cooking Tips
An autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in 1621. For more than two centuries they are a celebration.
What they do is a different story. The whole family from grandparents to grandkids gather at one place and cook a huge meal and celebrate together.
A very big baked turkey is the main entree of the meal. As we don't eat turkey in my family what we do is bake a whole chicken, have a family and friends gathering in one place.
A very big baked turkey is the main entree of the meal. As we don't eat turkey in my family what we do is bake a whole chicken, have a family and friends gathering in one place.
I know it is a late post for thanksgiving but, I like to share my menu which I cooked for my family with lots of love and my family loves the meals.
I marinated the chicken in two sets and do not skip it is a must to get a well marinated and tender tandoori chicken.
This year my menu was Whole baked Tandoori chicken on a bed of simple cumin rice along with oven-roasted vegetables.
I marinated the chicken in two sets and do not skip it is a must to get a well marinated and tender tandoori chicken.
This year my menu was Whole baked Tandoori chicken on a bed of simple cumin rice along with oven-roasted vegetables.
Ingredients
First Marination- Lemon Juice - Extracted from 1/2 lemon
- Chili Powder - 1 1/2tsp
- Turmeric - 1tsp
- Ginger-garlic paste - 1 1/2tbsp
- Oil - 2 to 3 tbsp
- Salt - 1tbsp
Second Marination
- Chili powder - 1tsp
- Coriander powder - 1tsp
- Garam masala - 1tsp
- Cumin powder - 1tsp
- Thick Curd - 1/2cup
- Turmeric - 1tsp
- Oil - 3 to 4tbsp
- Salt - 1 1/2tbsp
- Red food coloring - a pinch (optional)
Instructions
- Take off the chicken skin and make deep cuts all over the chicken. Clean the chicken with salt and turmeric powder.
- Now add all the first marination ingredients in a bowl and mix well.
- Apply the marination all over the chicken. Keep in the fridge and marinate for 1 hour.
- Then, after 1 hour add all the second marination ingredients in a bowl mix well and Apply all over the chicken again until well coated. Marinate overnight.
- Pr-heat the oven to 450 degrees.
- Put the marinated chicken in a baking tray.
- Bake the chicken in the oven for 1 hour and 30 mins.
- Turn the chicken upside down for every 20 mins and brush the chicken with oil all over the chicken.
- The chicken will tender and well down in 1 hour and 30minutes.
- You can for it in a stovetop on a Tawa with oil and cook on low-medium flame until well down.
- I add a hint of food coloring to give that restaurant-style feel which is optional.
Comments