Perfect Tandoori Chicken Without Oven | बिना ओवन तंदूरी चिकन | Chef Sanjyot Keer

Summary

In this tutorial, Sanjyot Keer from YFL shares a detailed guide on making 'Tandoori Chicken' at home without a tandoor. Learn to prepare the perfect marinade using hung curd and spices, marinate the chicken for enhanced flavor, and choose between cooking methods like a pressure cooker or oven. Additionally, discover how to replicate the smoky tandoor flavor and serve with two quick chutney recipes for a complete dining experience.

Takeaways

• 🍗 The video is a tutorial on making 'Tandoori Chicken' at home without a tandoor.
• 👨‍🍳 The presenter is Sanjyot Keer from YFL, who guides viewers through the process.
• 🥣 The first step involves making hung curd by draining whey from regular curd using a muslin cloth.
• 🔪 Chicken preparation includes scoring the meat to allow marinade to penetrate and speed up cooking.
• 🧂 Two stages of marination are described: a basic one with lemon juice, ginger, and spices, followed by a more complex one with hung curd and various spices.
• 🔥 The second marinade includes a unique step of adding hot mustard oil to spices to extract color and flavor.
• 🍽 Two cooking methods are demonstrated: using a pressure cooker as a makeshift oven and using an actual oven.
• ⏱ Cooking times vary slightly between the two methods, with the pressure cooker taking a bit longer.
• 🧈 Basting the chicken with melted butter before the final cooking stage enhances the texture and flavor.
• 🔥 An additional tip is given to replicate the charred effect of a tandoor by briefly exposing the cooked chicken to direct flame.
• 🌶 Two chutney recipes are shared to complement the 'Tandoori Chicken': a green chutney and a red chutney.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared in the video is Tandoori Chicken.

What are the two methods demonstrated in the script for cooking Tandoori Chicken at home?

The two methods demonstrated for cooking Tandoori Chicken at home are using a pressure cooker and using an oven.

What is the purpose of hanging the curd in the Tandoori Chicken marinade?

The purpose of hanging the curd is to remove excess water, resulting in a thicker consistency that is ideal for marinating the chicken.

How does scoring the chicken help in the preparation of Tandoori Chicken?

Scoring the chicken helps the marinade to penetrate deep into the meat and also allows the chicken to cook faster.

What is the first marination for the chicken and why is it important?

The first marination includes salt, lemon juice, ginger garlic and green chilli paste, and Kashmiri red chilli powder. It is important as it seasons the chicken, eliminates the chicken smell, and helps to drain excess moisture, making the second marinade adhere better.

What is the role of mustard oil in the second marination for Tandoori Chicken?

Mustard oil is heated until it smokes to remove its pungency and then cooled slightly before adding spices. This process helps to extract a vibrant red color from the red chillies and gives a unique flavor to the marinade.

How does the script suggest to replicate the smoky flavor of a tandoor at home?

The script suggests using burning embers and ghee to create smoke, which is then covered and allowed to infuse with the marinade for 3-4 minutes to replicate the tandoor's smoky flavor.

What is the recommended marination time for the first and second marinades of Tandoori Chicken?

The first marination should be for 8-10 hours with ginger, garlic, chilli paste, and salt. The second marination with the curd should be for only 0.5-1 hour to prevent the chicken from releasing more water and the marinade from loosening up.

How does basting with butter affect the texture of Tandoori Chicken during cooking?

Basting with butter gives the chicken a different texture on the surface, which is important for achieving the characteristic texture of Tandoori Chicken.

What are the two chutney recipes provided as a bonus in the script?

The two chutney recipes provided are a green chutney and a red chutney, both of which pair well with Tandoori Chicken.

How can the texture of Tandoori Chicken cooked in a pressure cooker be made equivalent to that of an oven-cooked version?

The texture can be replicated by briefly exposing the cooked chicken to direct heat using a stove, which creates char marks similar to those from a tandoor.

Outlines

00:00

🍗 Introduction to Tandoori Chicken Recipe

The video script introduces Sanjyot Keer, the host of YFL, who will demonstrate how to make 'Tandoori Chicken' at home without a tandoor. The host outlines the process, including marinating and cooking the chicken, and mentions the use of a pressure cooker as an alternative to an oven. Two chutney recipes are also promised as accompaniments to the dish. The first step in preparation involves making hung curd for the marinade by draining regular curd through a muslin cloth. The chicken is then selected and scored to allow for better marination and faster cooking.

05:03

🔪 Preparing the Chicken and Marinades

The script details the first marination process for the chicken, which includes salt, lemon juice, ginger-garlic paste, and Kashmiri red chilli powder. The chicken is left to marinate for 30 minutes to an hour. The second marination involves heating mustard oil to remove its pungency and then cooling it slightly before adding spices and the previously prepared hung curd. The marinade is then smoked with burning embers and ghee to replicate the tandoor flavor. The chicken is coated with this marinade and left to marinate for another 30 minutes to an hour. The host emphasizes the importance of the first marination for flavor and the second for the tandoor-like texture.

10:09

🍳 Cooking Methods for Tandoori Chicken

The script describes two methods for cooking the marinated chicken: using a pressure cooker and an oven. For the pressure cooker method, the chicken is placed on a plate over a steamer stand inside the cooker, which has been preheated. The chicken is cooked on medium to low flame for 25-30 minutes. The oven method involves placing the chicken on a baking tray and cooking it at 175 degrees Celsius for 25 minutes. The host notes that the pressure cooker method may not yield the same charred effect as the oven, but this can be replicated by briefly exposing the chicken to direct heat on a stove. Both methods are said to yield juicy and flavorful results.

15:10

🌶️ Chutney Recipes and Final Thoughts

The script concludes with the preparation of two chutneys to accompany the Tandoori Chicken: a green chutney made with fresh coriander, mint, onion, garlic, ginger, green chillies, tamarind, jaggery, black salt, cumin powder, and an ice cube; and a red chutney made with Kashmiri dried red chillies, coriander leaves, tamarind, garlic, green chillies, jaggery, black salt, cumin powder, oil, and water. The host suggests that the ice cube in the green chutney helps maintain its vibrant color. The script ends with a reminder to try the recipe and share feedback, as well as a call to action to like, share, and subscribe to the YFL channel.

Keywords

💡Tandoori Chicken

Tandoori Chicken is a popular North Indian dish known for its distinctive smoky flavor and vibrant color. It is traditionally cooked in a tandoor, a cylindrical clay oven, which imparts a unique texture and taste. In the video, the host demonstrates how to recreate this restaurant-style dish at home without a tandoor, using both a pressure cooker and an oven method, emphasizing the importance of marination and cooking techniques to achieve the authentic flavor.

💡Marination

Marination refers to the process of soaking food in a seasoned liquid to enhance its flavor. In the context of the video, the chicken is marinated twice, first with a basic mixture of spices and salt to season and tenderize the meat, and then with a yogurt-based marinade to give it the characteristic color and tangy taste of Tandoori Chicken. The marination process is crucial for the dish's overall taste and texture.

💡Pressure Cooker

A pressure cooker is a kitchen appliance that speeds up the cooking process by increasing the pressure and temperature inside the pot. In the video, the host uses a pressure cooker as an alternative to a tandoor, demonstrating how to modify it to replicate the cooking environment of a tandoor. The pressure cooker method is highlighted for its ability to cook the chicken evenly while retaining moisture.

💡Oven

An oven is a kitchen appliance used for baking, roasting, or broiling food at a high temperature. The script mentions an oven as one of the methods to cook Tandoori Chicken at home. The host provides instructions for preheating the oven and cooking the chicken to achieve a texture similar to that of traditional tandoor cooking, with the added benefit of being able to cook larger quantities at once.

💡Chutney

Chutney is a condiment or relish that is typically made from fruits or vegetables with vinegar, sugar, and spices. In the video, two types of chutney are introduced as accompaniments to Tandoori Chicken: a green chutney made with fresh herbs and a red chutney made with dried red chillies. These chutneys enhance the flavor profile of the dish and are an integral part of the dining experience.

💡Mustard Oil

Mustard oil is a plant oil extracted from mustard seeds, known for its strong flavor and pungency. In the script, the host uses mustard oil for the second marination, which is heated until it smokes to remove its strong flavor and then combined with spices to create a vibrant and aromatic marinade for the chicken.

💡Kashmiri Red Chilli Powder

Kashmiri Red Chilli Powder is a type of ground red chili pepper known for its deep red color and mild heat. It is used in the video to add color and a subtle spice to the marinade. The host demonstrates a technique to infuse the oil with the color of the chilli powder, which is then incorporated into the second marinade.

💡Coriander Powder

Coriander Powder is a ground spice made from dried coriander seeds, which has a fragrant and slightly sweet flavor. It is one of the key spices used in the second marinade for Tandoori Chicken in the video, contributing to the overall flavor and aroma of the dish.

💡Basting

Basting is a cooking technique where a liquid, such as butter or oil, is applied to the surface of food while it is cooking, particularly near the end of the cooking process. In the video, the host applies melted butter to the chicken during the final stages of cooking in both the pressure cooker and oven methods to enhance the texture and give the chicken a glossy, slightly charred appearance.

💡Smoky Flavor

Smoky flavor refers to the taste and aroma imparted to food by smoke, often associated with barbecuing or cooking in a tandoor. The video describes a method to replicate this flavor at home by using burning embers and ghee to create smoke, which is then infused into the marinade to give the chicken a traditional tandoor-like taste.

💡Chaat Masala

Chaat Masala is a blend of spices used in Indian cuisine, typically for adding a tangy and zesty flavor to dishes. It is included in the second marinade in the video, contributing to the complexity of flavors in the Tandoori Chicken and enhancing the overall eating experience.

Highlights

Introduction to making 'Tandoori Chicken' at home without a tandoor.

Demonstration of using a pressure cooker and oven to replicate the tandoor cooking method.

Recipe includes two chutney recipes for pairing with 'Tandoori Chicken'.

Process of making hung curd for the marinade by draining whey from regular curd.

Preparation of chicken with specific cuts to enhance marination and cooking.

First marination with salt, lemon juice, and ginger garlic paste for seasoning and moisture control.

Second marination includes spices and hung curd for flavor and texture.

Technique to remove pungency from mustard oil and enhance color using Kashmiri red chilli powder.

Method of adding smoky flavor to the marinade using burning embers and ghee.

Instructions on adjusting the marination time for different textures and flavors.

Pressure cooker method for cooking 'Tandoori Chicken' with detailed steps.

Oven method for cooking 'Tandoori Chicken' with temperature and time settings.

Basting technique with melted butter to enhance the surface texture of the chicken.

Quick method to achieve charred marks on pressure cooker chicken using direct flame.

Comparison of the final texture and taste between oven and pressure cooker methods.

Green chutney recipe using fresh ingredients for a vibrant and cooling accompaniment.

Red chutney recipe with Kashmiri dried red chillies for a rich color and flavor.

Final presentation of 'Tandoori Chicken' with chutneys and a call to action for viewers.

Transcripts

What's up guys? Sanjyot Keer here. Welcome to YFL.

Today, I'm going to show you how to make 'Tandoori Chicken' perfectly at home.

Now, it's such a pleasure to eat 'Tandoori Chicken' at restaurants or dhabbas.

& nothing can beat the 'Tandoori Chicken' made in a tandoor.

But today, we'll see how to make 'Tandoori Chicken' from the tandoor at home, without using any special equipments,

How to apply perfect marination & prep the chicken,

& lastly how to cook it so that we get the same tandoor like flavour & texture.

& for this I'm not going to use any Oven Toaster Griller as in any OTG,

I'm going to show you how to make this 'Tandoori Chicken' in a pressure cooker.

& along with that for the people who do have oven & can use them, I'm also going to show the oven method as well.

So, today we'll cook the 'Tandoori Chicken' in both ways.

& along with that bonus, I have 2 chutney recipes, which pairs unbelievably with this 'Tandoori Chicken'.

1 green chutney & 1 red chutney. I'm sharing the recipe for both with you all.

First of all, let's see how to prepare the marinade for 'Tandoori Chicken'.

To make hung curd for marinade, Take a sieve,

Place a muslin cloth over the sieve,

Now, add 3/4th cup curd in this.

After adding the curd, gather the muslin cloth like this & gently squeeze it lightly.

Remove as much water from it as you can, initially.

Once the whey stops coming out from it,

then place it on a sieve like this. The excess water will continue to slowly seep out.

Let the curd hang for about 1/2- 1 hour.

After 1/2-1 hour, you will see that the curd will have become into a block & quite thick in consistency.

& our hung curd is ready for marination.

Now, let's prep the chicken.

Here, I've taken about 750 grams of chicken. I've taken leg & thigh pieces here.

You can take whole chicken or chicken breast too.

Now we have to score this chicken.

So, first of all you can see, you have to put 2 long cuts on the thigh like this.

So, make 2 cuts like this.

& then similarly you have to make 2 cuts on the leg or drumstick part.

After making these cuts, you can see that there's a joint here. Make a cut at the joint too.

So, make a cut at the joint like this.

After that, there's a tendon here. You have to cut the tendon too.

So, like this place a cut here too.

Making these cuts will help the marinade penetrate deep into the chicken.

& the cuts on joint & tendon will help your chicken to cook faster.

Like this, prep all the chicken.

After that we have to do the first marination here.

For the first marination, add salt to taste on the chicken,

2 tsp lemon juice,

2 tbsp ginger garlic & green chilli paste,

1 tsp kashmiri red chilli powder,

Mix all these things nicely with the chicken & massage the marinade into the cuts of the chicken very well,

so that the marinade sticks to the chicken nicely.

Once you've applied the 1st marinade, then you have to let the chicken marinate in 1st marinade for 1/2 to 1 hour.

So, 1st marination of our chicken is ready,

Now the cuts that I showed you are very important for 'Tandoori Chicken'.

They will only give the 'Tandoori Chicken' it's look, flavour & it will cook faster too.

& it's very important, so make the cuts in the exact same way.

Also there are 2 marinades for 'Tandoori Chicken'. 1st marination & 2nd marination.

First marination is this basic marination,

This will help the ginger, garlic, chilli flavour & salt to season the chicken nicely.

& it will also eliminate the chicken smell from the chicken,

& by applying the 1st marination, even the excess moisture is drained out of the chicken,

which will help the other marinade to stick to the chicken better.

So, it's imperative to do the 1st marination.

Once the 1st marination of chicken is done, let's see how to do the 2nd marination.

For the 2nd marination, in a pan take 2-3 tbsp mustard oil,

Now, let this oil smoke on high heat to remove it's pungency.

Once your oil starts becoming smoky like this, then turn off the flame,

Then let the oil cool down slightly. It should still be hot, not completely cold.

Then add 1 tbsp kashmiri red chilli powder or deggi chilli powder to it,

Stir it quickly & then take this chilli oil into a bowl.

This process will not only remove the pungency of mustard oil but also extract a vibrant red colour of the red chillies.

Now, add 1 tbsp ginger, garlic & green chilli paste to this,

Here, I've soaked the kashmiri dried red chillies & made a paste out of them.

I'm adding 2-3 tbsp of this here. This is just for the colour & is optional.

1 tsp coriander powder,

1 tsp cumin powder,

1/2 tsp black salt,

1/2 tsp chaat masala,

1/2 tsp garam masala,

1/4th tsp roasted kasuri methi,

1/4th tsp cardamom powder,

salt to taste,

& add the hung curd that we prepared earlier.

Now, using a whisk or your hands, mix the marinate nicely.

Make sure everything combines together well & there should be no lumps of curd left & it should be smooth in texture.

You can see that it has got a smooth texture & everything is combined well.

Now, we have to give the tandoor like smoky flavour to this.

Take burning embers like this, & put some ghee on it.

& then once it starts smoking, cover it with a lid.

Cover it & let it sit for 3-4 minutes.

The smokiness of the coal will transfer to the marinade & that will help replicate the tandoor flavour at home.

Once 3-4 minutes are done, lift the lid,

remove the coal too. At this stage taste the marinade for seasoning & spices.

Adjust here if needed.

Here, our Tandoori marinade is ready.

Now, check the chicken with 1st marination.

You can see that it's seeped out some water. Remove & discard this water.

After doing this process, take the marinade,

You have to nicely apply the marinade to the chicken, just like we massaged the 1st marinade on the chicken,

similarly, massage the chicken nicely even with the 2nd marination.

Apply it nicely in each crevice & each cut.

& once you've coated it nicely, then marinate it again for about 1/2- 1 hour.

Now, I've left it to marinate.

Our chicken is marinated now. Now you can marinate the chicken upto this stage.

Now what usually happens, a lot of chefs say this & in restaurants what they do is marinate chicken for 8-10 hours.

If you do want to marinate the chicken for 8-10 hours which is a very good thing,

You have to marinate in the 1st marinade which had ginger garlic chilli paste & salt for 8-10 hours.

& marinate in the curd marinade just for 0.5-1 hour.

This is very important.

If you marinate it for longer in the curd marinade, the chicken will release some more water,

Your marination will loosen up,

& then that marination will not stick on while cooking.

& we don't want that. So keep that in mind.

Once your chicken is marinated, then you can cook it by various methods,

like in a wok or a pan, in a tandoor or an oven,

There are various methods of cooking it.

Today I'm showing you two methods.

Coz when we make it in a pan & it touches pan at 2-3 sides, which gives it a peculiar texture.

We have to replicate the texture from a tandoor in our kitchen.

The 1st method that I'm showing is how to do it in a pressure cooker.

& simultaneously, I will also show you how can you cook it in an oven in a tandoor style.

We have to prepare a make-shift oven here. So take a pressure cooker,

Take out the rubber gasket & the whistle from the cooker.

After that check & measure if a plate can easily get into the cooker.

So, keep a plate ready. & along with that we need a stand, this is a steamer stand, to give height to this plate.

Once this setup is ready, then cover the lid of the cooker,

& preheat the cooker on high flame for 10 minutes.

Once your cooker is preheated, then place your chicken on a plate like this.

After placing the chicken, carefully open the cooker,

Place the ring inside carefully.

& carefully place the chicken from top. The sides of the cooker maybe hot.

Cover the lid & now you have to cook this chicken on medium to low flame for 25-30 minutes.

So, you already saw the cooker method. Now let me show you the method for Oven-Toaster-Griller.

Take a baking tray & place the chicken on it like this.

Now place it in an oven which is preheated to 175 degree Celsius.

& cook this chicken in it for about 25 minutes.

Now, I've left 2 batches of chicken to cook. 1 in cooker & the other in oven.

Now, cooker takes marginally longer than oven,

Because the heat in an oven is quite even,

& cooker is a make-shift oven & the heat is provided through the stove,

So there maybe a difference of 5-7 minutes between oven & cooker versions.

So keep that in mind based on whichever method you are using.

Once, when about 5 minute of your cooking time is left, be it in an oven or pressure cooker.

You have to do basting on the chicken. Basting means that you have to apply melted butter on chicken.

Basting with butter gives a different texture on the surface.

& that texture is very important for a good 'Tandoori Chicken'

So, it's around 20 minutes since we put the chicken in the oven. So let's check it first.

So, at this stage, you have to remove the chicken after 20 minutes, & then brush melted butter on the top.

Once you've brushed the melted butter, then place it again in the oven,

& after placing it in the oven, you have to cook it for 5 more minutes.

About 5 minutes are done. Our chicken from the oven is ready.

You can see how perfect the texture on the chicken looks like & our chicken is perfectly cooked.

& with that even our pressure cooker chicken has been on since 25 minutes.

So, let's baste the chicken in the pressure cooker too.

You can see how amazingly our chicken has been cooking.

So, like this apply melted butter on the top & then you have to cover the lid & cook further for 5 more minutes.

It's been 5 minutes. Let's open the lid of the cooker.

You can see how amazingly the chicken is cooked.

Carefully take it out & place it on a counter.

I'll compare both chickens & show it to you.

The chicken from oven has a good texture, as the grill function of oven gives it a charred effect just like tandoor.

But that effect does not come in pressure cooker chicken. But we will make the pressure cooker equivalent to it.

& quickly I'll show you how to bring this texture. It'll just take a minute.

Pick the chicken piece like this using tongs,

Turn the stove on & lightly hover the chicken piece on the flame.

Direct heat will lead to char marks on the chicken.

& it will replicate the tandoori chicken texture too.

You can see that a same texture has come & our pressure cooker 'Tandoori Chicken' has got a perfect texture too.

Now when you check it, our both versions are looking similar.

& our perfect 'Tandoori Chicken' is ready.

So our 'Tandoori Chicken' is ready. You saw I showed both the methods of making them.

The pressure cooker method also cooks the chicken amazingly.

& because of the dry heat, the chicken cooks all the way inside & stays juicy.

& I've also shown you how to create the texture.

& also shown you how to get the smoky flavour from coals.

So your 'Tandoori Chicken' will turn out just as though it's out of tandoor.

The drawback of making it in pressure cooker is that you may not be able to make larger quantity at one go.

Just like I used leg pieces, you can make 2 breast pieces or so. Not more than that.

That is a drawback, but the results are quite good.

In an oven you can cook a whole chicken at one go. You can cook more quantity together.

So it does save time & fuel.

So this is the difference. But you can definitely make it. I've shown both the methods to you.

If you have an oven, that's great. Make it in an oven & your perfect 'Tandoori Chicken' will be ready.

After making 'Tandoori Chicken', it's very important which chutney to serve with it.

As Tandoori Chicken tastes even more special with chutney.

I'm showing you 2 chutneys, which get ready in just 2 minutes each. Let's see how to make them.

For green chutney, take 1 cup fresh coriander,

1/2 cup mint leaves,

1 onion,

3-4 cloves of garlic,

1/2 inch ginger,

4-5 green chillies,

1 tsp tamarind,

1 tsp jaggery,

1 tsp black salt,

1 tsp cumin powder,

salt to taste,

1 ice cube,

& add some water & churn it into a fine chutney.

I always tell, the ice cube that we added helps retain the green colour very well.

As it cools down the heat generated in the mixer grinder.

You can see that I've churned the green chutney & it's vibrant green in colour & our green chutney is ready.

Now to make red chutney, here I've taken 15-20 Kashmiri dried red chillies, de-seeded, washed & soaked them.

Add these in a mixer grinder jar,

along with it some coriander leaves,

some coriander leaves,

1/4th cup tamarind,

8-10 cloves of garlic,

1 tsp cumin powder,

4-5 green chillies,

1 tsp jaggery,

1 tsp black salt,

salt to taste,

1 tbsp oil,

& add a little bit of water to this.

Grind everything together to make it into a semi-thick chutney.

You can see our red chutney is ready.

The colour is amazing & it's very tasty.

Let's plate our Tandoori Chicken YFL style...

So you definitely have to try Tandoori Chicken & the bonus chutney recipes,

& it gives amazing results. I've showed two methods to cook it.

If you do have an oven, make it in an oven, it's easier.

But you can make it in a pressure cooker too. That gives amazing results too.

Definitely try this recipe & tell me in the comments how did you like it.

Share this video with your friends & family.

Hit the Like button if you've liked this recipe.

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Have an amazing time with this beautiful Tandoori Chicken recipe at your home.

Cheers!