HOW TO MAKE TANDOORI CHICKEN AT HOME | SIMPLE RECIPE & EASY TO FOLLOW METHOD FOR AN AMAZING FLAVOUR!

I welcome everybody to another episode of the TV ID today I'm going to be showing you how you can make the very popular dish the tandoori chicken at home I'm just going to have the same flavors and it's going to be beautiful and simple for you guys to recreate at home I know it's barbecue season at the moment and we're allowed to have garden parties and sawing so hopefully this is going to be a fantastic dish that you can stick on the barbie it will take probably a little bit longer to cook if you're cooking from raw how I'm going to show you but it's going to have a wonderful flavor and it's definitely something that you're going to feel proud when you cooked and you're eating it so hopefully there's going to be a fantastic dish for you guys at home the tandoori chicken welcome every to another episode of Latif's inspired today I'm gonna be showing you how we make the tandoori chicken so I call my ingredients laid out firstly the mustard oil there you go it says external use only but the Bengalis have been using it for years so it's perfectly fine one lemon squeezed or old juice about fifty to sixty meals of lemon juice Greek yogurt mint sauce mustard controversial here these are some pastes product made these are the best ones and in all the Indian restaurants we use the new paste as well as all our spices so to get the Indian restaurant taste you must use the Kashmiri masala tikka masala tandoori masala marinade fresh ginger garlic all the spices Kasuri methi good old chicken I've got about 1200 grams over here so I'm gonna start mixing it right to start off with some Greek yogurt one two three good tablespoons of Greek yogurt right this is the ginger-garlic paste 2 teaspoons of garlic and 2 spoons teaspoons of ginger just smashed into pestle and water here's my spice mix so I've got 1 teaspoon of salt to start off with I have two teaspoons of kashmiri red chilli powder which is quite spicy but I want a nice color and I like it nice and spicy my tandoori chicken you can just use one if you want to or a half if you don't like it spicy at all but if you like it really spicy and use about three but I'm using two so I definitely can definitely have a bit of spice and it's also going to have lots of flavor turmeric 1/2 a teaspoon 1/2 a teaspoon of cumin 1/2 a teaspoon of garam masala I want that nice spicy sort of flavor one teaspoon of coriander powder and I'm using paprika you don't need to but it brings a nice redness to it I don't want to use any coloring at all right I'm going to use some Kasuri methi leaf just smash it up like this the more you crumble it the better it will penetrate in the chicken wouldn't flake off that's a good teaspoon there now these are my secret spices so I'm using cold ones mustard this is a fantastic flavor probably the best mustard paste in the market this is nice zesty zingy now if you have a little taste of it you should have a gas coming out your nose kind of thing so this is going to be gorgeous so I'm using good one tablespoon right I'm going to use some garden mint this has got a nice little flavor now one teaspoon should do the business this is traditionally we always put it in for a bit of flavour dyads now I'm going to use the tandoori masala you can get this from any supermarkets so I'm using one to us three teaspoons this should be give you a nice lovely color as well as flavor I'm going to use tikka marinade that's too good 8 teaspoons and lastly the Kashmiri marinade 1 TSP now if you're wondering as a chef why am I using these curry pastes the only sorry the marinades the only reason we use that we've been traditionally we use it it's got quite a lot of all the ingredients that we need you can't use it alone but to get this phenomenal flavor we prefer to use this most of the Indian Bangladeshi restaurants they use these kind of pastes but I'll make an easier simpler style at-home version for you next time but this is a bir british indian restaurant style at home so i'm gonna do this for you right now i squeezed some lemon so one lemon it's about 50 to 60 mils of lemon juice all these ingredients are gonna help the penetrate in the chicken +11 the acidity level of this lemon juice should harden up the outer skin off the chicken so it's gonna have some lovely flavors going in and now I'm gonna use the mustard oil as I said before it says external use only so we've been using it for years and the population of Bangladesh is huge right - I think that's plenty so pass my spice mix I know there's loads of ingredients but you need it to have pleaser so what about the flavoring in directions so normally we would add some food colorings but I do not want it I'm not big final food coloring or this itself should build a phenomenal flavor right I've been mixing this for a few minutes it looks absolutely beautiful and oh that's divine it's got a nice tangy spices beautiful absolutely gorgeous yeah happy with that so this is the chicken drain out all the water use a kitchen towel wash your hands remember now I forgot to say I've scored the chicken so right into its bone so about three in the breast the one to cut sphere leg pieces so just score it as you can see there you go this is a must if you want the chicken to have nice flavors there you go one two three right to the bone there you go one two three four one two three beautiful piece of breast now take all my marinade off my spoon because the spoon is so give it a mix there's plenty of marinade we just going to probably be leftover which is fine I'll give this a nice mix make sure you massage the chicken that's absolutely gorgeous and what I'm gonna do now team film this up that are right so the marinade look at that beautiful color all natural from its spices and the paprika now what I'm gonna do I'm going to leave this overnight for the best result and it's going to help penetrate into the the chicken the lemon juice all the spices and oils hopefully it's going to go into the chicken and tomorrow I'm going to be eating this and if you're in a rush marinate this give at least 2-3 hours and it should be perfectly fine for you or you can stick it in like this but I wouldn't recommend it and if you want to follow me nude apparently it's night before whack it in the fridge and let it penetrate and then on the next day I'll show you the cooking method hopefully right so this is the marinated chicken that I marinated yesterday leftover night there you go that should have penetrated the chicken smells wonderful I'm gonna do just oil so the chicken doesn't stick to the rack absolutely give it a loss massage fill in the little cups here it go looks wonderful marinades lovely and got into the chicken hopefully that was 24 hours this up left her so should be phenomenal flavor right now we're gonna stick it in the griddle right I've preheated the bottom oven will have just turned on to make sure is preheated to about 180 180 + so I'm heating that up and then I'm gonna use the top to use the grill so right underneath the flame like creating the cooking of the tandoor so the grill is on there you go nice flame if you got electric it should be fine now my lovely chickens going in there you go right underneath the flame beautiful I've got my timer should be about eight minutes or so one side in our flip it the time is ticking away the chicken is coloring beautifully now when we stick this in the tandoor oven it takes about 8 to 10 minutes talk about 12 minutes for it to get cooked properly depending on the size now cuz I'm doing at home I'm trying to recreate that flame grill that you get in the sort of tandoor oven so it's direct under the flame and you can see the chicken kind of bubbling away as you can see there that's the direct heat now inside of the chicken is not gonna get cooked that's why I'm gonna finish off in the oven but it's looking fantastic this is what I want absolutely gorgeous so 8 to 10 minutes on one side I'm gonna one side I'm gonna look at the colouring and then I'm gonna turn it it's absolutely gorgeous at this moment of time beautiful right that's been about 8 minutes let's go and check on the chicken go it's looking very good I think that does need about a minute or two so whack it lucky I'm gonna give it a couple more minutes and I'm gonna turn it beautiful smells wonderful I'm not gonna hear it sizzling away absolutely gorgeous right it's been a further couple more minutes right I'm satisfied with that I've just got some oil over here and I'm gonna add a bit of ghee there you go so a couple of tablespoons of oil and a couple of tablespoons of ghee just a mix whack it on the chick here now if you got tongues out harm you some tongues set my timer whack it back in carefully it's been a few more minutes smells fantastic the kitchens heated up wonderful under the flame absolutely fantastic the time is taken away there you go if I stuck this in the oven the water released all the liquid from inside the chicken all the lovely jus the juices and he got one pack you want the flavor so this sort of seals the chicken so when we stick it in the tandoor oven it's about 350 degrees it's absolutely finally a hot in there so I'm trying to recreate that heat there you go look at that skin just bubbling away so underneath the direct flame it gets really hot they come actually sitting outside of the outside of the grill and I'm absolutely roasting but there you go I'm trying to use that heat and trying to keep that moisture locked in so all that flavor stays in the chicken so I've got a few more minutes and then I'm gonna bring out the oven guys all right that's been a further eight to ten minutes I think wonderful there you go looks the business but it's not cooked properly inside carefully place it here right that's the chicken so what I'm gonna do now put a bit of butter and ghee the bottom side of it this also just keeps the chicken nice and moist we got the burn marks beautiful flip it back there you go looks wonderful beautiful pieces of chicken but we need to make sure it's cooked inside so that's hot so that's really hot in there put it down so we sit the oven it's about 200 in there I'll put the temperature a bit down so I want to cook that for about 10-15 minutes until it's ready the chicken is I'm just heating up my cast iron serving skillet that you have in restaurants let's check up on this baby it's really hot so be careful need about 10 minutes now just just checked on the check-in it's still not 100% cooked how I want it I'm going to give it a further three four minutes and I'm going to bring out the chicken right right that's the chicken done it's quite his char grill it looks absolutely beautiful there you go it's not pink anything inside it's still nice and juicy should be nice and tender they go beautiful they go all that juice is still locked in wonderful look it up yep that's cooked my favourite pieces are the thighs love a good thigh go beautiful right now it's ready I'm not ready to serve so right I just have some raw onions is what you'd get in the restaurant some Kasuri methi we're here to check him now that way to lemon with the sizzle you don't wonderful ask the tandoori chicken home they should be better than the restaurant beautiful now don't forget to Like share and subscribe for more fantastic videos enjoy so I've asked my aunty to come and taste it the chickens properly cooked stick a bit of lemon juice there you go lovely piece of chicken and I lost my aunty to taste it so I think it's a thumbs up for everybody it looks beautiful it tastes fantastic so thank you very much mercenary mashallah thank you very much and see you soon on the next video the tandoori chicken [Music] amazing beautiful

Channel: Latifs Inspired

Views: 444,705

Rating: 4.8801875 out of 5

Keywords: Cooking, Indian Cuisine, BIR, British Indian Restaurant

Id: paVBu9KGinE

Length: 21min 53sec (1313 seconds)

Published: Sat Jun 06 2020