Whilst generating Tandoori Chicken marinating and grilling is most critical and if you serve it with thick gravy it not only tastes even better but also appears distinctive. This specific method of creating Tandoori Chicken is basic and effortless. Take Chicken breast in the quantity enough for 2-4 servings. Take three-4 tablespoon Greek style Yoghurt, 1 and half tablespoon of Majithia Tandoori Chicken Masala Powder, half tablespoon of Coriander powder and 1 teaspoon of Garlic puree. Cut the Chicken in equal components, mix all the other components in a massive bowl and add Chicken pieces to it, mix nicely. Cover the bowl and refrigerate the mixture for at least three hours. Soon after refrigeration you can skewer the Chicken pieces and grill on a medium heat until its colour turns to golden and it is cooked entirely. One particular way of serving Tandoori Chicken is by taking out skewed pieces and garnishing it with fresh leaves of Coriander, 1 Green chili and lemon wedges. You can also serve Green Chutney along with roasted Chicken pieces.
If you want to make your Tandoori Chicken specific cover it with thick gravy for exclusive taste and style. To prepare gravy take three tablespoon of vegetable oil or ghee, half Cinnamon stick, four Cardamom, 4-five Cloves, Curry leaves three-five in quantity, finely chopped 3 large Onions, 1 teaspoon Garlic puree, 1 teaspoon Ginger puree, 1 teaspoon Tomato puree, 150 gm creamed Tomato, 100 ml Chicken stock or water, fresh Coriander, 1 teaspoon Mango powder, half teaspoon Tamarind paste, and 1 tablespoon of Brown sugar. For spices take 1 teaspoon each of Coriander powder, Garam Masala and Paprika take half teaspoon every of Turmeric powder, red Chili powder and Curry powder and two teaspoons of Majithia Tandoori Chicken Masala. Now location the oil or ghee in a frying pan and heat it, add Cinnamon, Cardamom and Cloves and fry on a low flame. After 2 minutes remove Cloves from the oil and add fresh Curry leaves, fry for 20-30 seconds. Add chopped Onions and fry them till they turn golden in color later add half teaspoon of Brown sugar.
Add Ginger and Garlic puree and fry for an additional two minutes, add Tomato puree and all the dry spices and turn the flame to low. Let it cook for couple of minutes, now add Mango powder, Tamarind paste and remaining Brown sugar. Following handful of minutes add Chicken stock or water to make gravy bit thin and let the spices release their aroma and taste. Simmer it for an additional ten-15 minutes, check for consistency of the gravy, if it is cooked and thick, add grilled Chicken pieces to it. Let them get mixed with the gravy totally. Following few minutes when mixture is prepared, serve it garnished with fresh Coriander leaves. This is special Tandoori Chicken Masala which goes properly as meal and can accompany Roti or Tandoori Roti along with Salad. The spices and Gravy components supply a unique vibrant red color to the dish and their aroma arouses hankering hunger. Make certain that you do not over grill the chicken pieces and gravy remains thick, as well thin gravy may possibly not seem very good and taste well.