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.