North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Whole Black Urad Dal (Black Grams)
      • Maa Ki Kali Dal
      • Dal Makhani
      • Dal Maharani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal (Chilka green moong dal)
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans curry
    • Chole (chick pea curry)
    • Lima beans curry
    • Lima beans curry
    • Rajma Masala-Red Kidney Bean Curry
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • How to cook rice on stove
        • How to cook rice on stove
        • Arhar Dal with rice khichdi (Toor dal khichdi)
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • About paneer
    • Paneer dishes - Index
    • How to make Paneer at home
    • Butter Paneer (Paneer makhani)
    • Crumbled paneer curry with green peas
    • Kadhai paneer
    • Muttar paneer (paneer with green peas)
    • Paneer Curry
    • Paneer tikka (Barbecued Paneer Kebabs)
    • Paneer Bhurji (Scrambled Paneer)
    • Palak paneer (spinach with paneer)
    • Paneer Frankie (wrap)
    • Paneer tikka masala
    • Shahi paneer
    • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Gluten free Gulab Jamun
      • Kala Jamun
      • Kheer (Rice pudding)
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • How to make Paneer at home (step by Step)
  • Cooking measurement conversion
  • Measurement Converter

Tandoori Chicken

                                 Tandoori Chicken

Tandoori Chicken is among the most famous dish of Indian cuisine all over the world and it has made tandoori cuisine famous worldwide. A trip to India is not complete without tasting this marvelous dish. 

The spices and coloring gives the chicken a wonderful appearance and produce sensation in the mouth.  The chicken is marinated in yogurt and seasoned with spices, and then baked in tandoor. 

Tandoori chicken gets its name from the ovens called tandoor they are cooked in. A Tandoor is a cylindrical large drum like oven made from clay heated with charcoal or wood, they can reach a very high temperature this high temperature helps in cooking the surface of the meat very fast and hence sealing all the juices inside. 

You probably do not have a tandoor but outdoor grill or the oven will roast the chicken as good as tandoor will do. The nicest thing about this dish is that it is easy to make and you can cook on the grill or in the oven anytime you feel the urge to eat some.  
Ingredients for marinade:

2    Pounds chicken pieces of your choice
2    Tablespoons lemon juice
1    Cup plain hung thick yogurt (or thick Greek  Style yogurt)
1   Tablespoon fresh grated ginger
1   Tablespoon minced garlic
1   Teaspoon red chili powder
½   Teaspoon turmeric powder
½   Teaspoon garam masala or to your taste
2    Tablespoon of vegetable oil or melted Butter or ghee
2     Teaspoon kasoori methi (Dry Fenugreek leaves)-optional
1    Teaspoon red food color (optional)
1½ Teaspoon salt or to your taste
      
Ingredients for garnish:

​Lemon slice

​Slice 1 onion in rings
                    
Cooking measurement conversion
Measurement converter
                
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Chicken Leg's and Thighs
Ingredients for garnish:
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Sliced onions
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Lemon slice
Ingredients for Chicken Marinade:
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Yogurt
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Grated Ginger
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Minced Garlic
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Red chili powder
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Turmeric powder
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Garam masala
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Kasoori Methi
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Red color (Optional)
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Melted Butter
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Salt
Directions to marinate the chicken:  

Tandoori chicken is usually made with skinless bone-in chicken pieces. The thick yogurt coating helps prevent the chicken meat from drying out, even without the protection of the fatty skin.
​
The chicken gets its characteristic red hue from either lots of fiery Chile or the addition of red food dye.We are not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade, or add sufficient amount of Kashmiri chili powder which is not hot to the marinade, the mixture will have the tandoori color.
​

1. Remove the skin from the chicken legs and thighs (You can also buy skinless
     Chicken pieces)

2. Wash chicken thoroughly under running tap water and keep them in strainer so
     that all the water drains out of the chicken otherwise marinade gets  watery. 
     (If you do not want to wash the chicken then you may skip it)
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Chicken legs & thighs
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Pull the skin out of the Chicken pieces
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Trim the fat out of the chicken pieces
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Wash the chicken pieces well
3. With a sharp knife prick the flesh of the chicken all over and make incisions on the pieces. This helps the marinade to go all the way inside the chicken. Place the chicken pieces in a plate.
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Make incisions in chicken pieces
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Incision-ed chicken pieces
4.  In a large bowl, add yogurt, grated ginger, minced garlic, salt, red chili powder, turmeric powder, garam masala, kasoori methi, red color (opional), lemon juice and oil or melted butter or ghee and mix them together and make a smooth paste. Marinade should be thick not at dripping consisting. 
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Add Yogurt & marinade ingredients
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Add lemon juice
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Add melted butter
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Mix all the ingredients with yogurt
5.  Add chicken pieces in the marinade.

6.  
Pour marinade over chicken & cuts and mix it well with the marinade.
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Add chicken pieces in marinade
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Pour marinade over chicken & cuts
7. Cover the bowl and refrigerate for at least 8 to 10 hours in the marinade or as
     long as you have time until you cook chicken. The longer the meat is left in
​     the marinade the better, yogurt act as a tenderizer.
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Mix Chicken in marinade
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Cover the bowl
Direction for grilling the chicken:

1.  Thirty minutes before you are ready to cook, take the marinated chicken out
     of the refrigerator and allow it to come to room temperature.

2.  If  using a charcoal grill, then light the charcoals and let them burn until there
     is a white coating of ash on all the coals. If using a gas grill, preheat burners
     on high, keep the lid close.

3.  Keep some oil or melted butter in a small bowl and a basting brush aside.
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Melted Butter & basting brush
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Heat the Grill
4.  Once the grill becomes hot with a wire brush cleans the grill.  ​
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With a brush clean the grill
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Check if grill is hot
5. Grease the grill grates. To grease the grill grates, lightly dip a wad of
      paper towels in vegetable oil and, using tongs, carefully rub over the grates
      several times until glossy and coated. ​ 
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Grease the grill
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Grill is hot and ready
​6. Place the marinated chicken on the grate of barbecue grill leaving some space
    in between each piece.
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Place the marinated Chicken on hot grill
7. Close the cover of the grill.
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Cover the lid and let the chicken cook
8. In about 5 to 6 minutes open the lid and check the Chicken.

9. With the brush apply 
some oil or butter over Chicken pieces and close the lid .  
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Apply melted butter over chicken
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Cover the lid of Barbecue and let the chicken cook
10.  After 5 to 6 minutes check the chicken if bottom of chicken is cooked.
 
11.  Once the bottom of the chicken pieces gets little brown turn them to other
     side and let them cook,.

 12. Apply the marinade and oil or melted butter to other side and cover the grill.  
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Turn the chicken to other side
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Apply some marinade over chicken pieces
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Apply melted butter over chicken pieces
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Close the lid and let the chicken cook
13.  Keep the lid closed as much as possible. Lift the lid only to apply marinade
       and brush oil on the chicken in between. Keep a close enough eye out to
       prevent burning. Chicken thighs and legs take longer to cook.

14. Turn the Chicken as often as needed to prevent burning and keep the grill
​      cover on so the Chicken cooks through quickly.

15.  Cook till the chicken become tender. To test insert a fork or a knife in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly. Do not overcook otherwise chicken become dry. Timing of cooking chicken varies because grill temperatures vary from grill to grill.

16.  When chicken become tender take it off the grill and place it on a platter and allow barbecued chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.

17.  Sprinkle lemon juice over sliced onions and serve grilled chicken with onions
  along with  Dhaniya chutney (coriander leave chutney) or Pudina chutney 
​  (Mint leave chutney)
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Chicken is cooked

Instead of grilling chicken on the Barbecue grill you can bake it in the oven

                 Directions for baking chicken in the oven:


You do not have grill or tandoor to roast the chicken, but do not get discourage you can bake chicken in the oven whenever you feel urge to eat it, it tastes as good as roasted on the grill.

1. Preheat the oven at 400 degree.

2. While oven is heating line the baking tray with a aluminum foil and place the
​     rack over it.

3. Apply melted butter or oil over the rack.
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Line a tray and place the rack over it
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Apply melted butter over the rack
​4. Now carefully place the marinated chicken over the rack leaving some space in
    between each piece. The rack helps in avoiding the contact of chicken with the
    dripping juices released while cooking and keep chicken dry and crispy on the
    surface.
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Place marinated chicken over rack
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Place the tray in the oven
5.  Place the tray in the hot oven and bake it for 8 to 10 minutes, with the tongs
     turn the chicken pieces to other side and with the spoon apply some
     marinade and some oil or melted butter. Let the chicken bake then turn them
     again and bake for another 8 to 10 minutes. Timing of cooking chicken varies
    because oven temperatures vary from oven to oven.

6. Bake the chicken till it become tender. To test insert a fork or a knife in the
    chicken, it should go in with ease and the juices should run clear. However,
    the meat and juices nearest the bones might still be a little pink even though 
    the chicken is cooked thoroughly. Do not overcook otherwise chicken become
    dry. 
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Chicken is baked in the oven
7.  Once chicken become tender turn the oven on broil for few minutes so that top surface of chicken become little crisp, take the tray  out from the oven and transfer it in to a plate or a platter.

8  Allow baked chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut in.

9.  When ready to serve garnish baked chicken with onion rings, cilantro and lemon wedges and serve it with   Dhaniya chutney (coriander leave chutney) or
 Pudina chutney (Mint leave chutney)            

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Chicken Tandoori
If you have Tandoor then you can roast chicken in the tandoor

 Directions for making the chicken in tandoor:
  1. Heat the tandoor, pierce the chicken pieces onto a tandoor skewer and insert in the tandoor and cook for 15 to 20 minutes or until chicken become tender.
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Chicken baked in tandoor
Tips:

1. Never place cooked chicken on the same bowl or the platter that held raw chicken, it could lead to illness.

2. Cooking times will vary if you have a variety of chicken pieces. Boneless less chicken pieces or chicken breast take less time to cook.

3. The red food color is added for the looks and has no effect on the taste. If you
​     do not like it you do not have to add color.

5.  For marinate thick hung yogurt is preferred otherwise marinate become watery and it would not coat the chicken. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour about 3 cups of yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original volume.
                              
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you    

Geeta Seth

Other recipes:

Chicken kebabs stir fried                                  Beef seekah kebabs

Chicken kebabs                                                 Chicken tikka masala

Chicken seekah kebabs                                   Pudina chutney (Mint chutney)

Chicken shammi kebabs                                Hari chutney or green chutney
                                                                 (Corriander leaves or dhaniya chutney) 
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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