![]() I like to pair it with a side of Green Chutney and lemon wedges or pickled onions. Tandoori chicken can be served as an appetizer as part of an Indian menu. Gram flour is used for so many Indian dishes, as a marinade or in a batter - from Chicken Tangdi Kabab to Paneer Tikka, I use gram flour to add a unique and authentic flavor. Use Gram Flour (besan) for the marinade - Many recipes for tandoori chicken often miss out on this very important ingredient. 1kg chicken fillets, cut into pieces cup natural yogurt 2 teaspoons fresh ginger, minced 2 teaspoons fresh garlic, crushed 50ml vegetable oil 2. It pairs well with meats and is perfect for tandoori marinades. Use Mustard Oil for the marinade - Mustard oil is used in a lot of regional Indian dishes. ![]() I recommend you avoid the dye and use Kashmiri chili powder - this spice is perfect for most Indian curry recipes that have a vibrant color, such as Butter Chicken. How to get the Red color in tandoori chicken - Many restaurants use red food dye to get that classic tandoori color. Whisk well to form a smooth tandoori marinade. Add your yogurt, tandoori masala spices, ginger and garlic (use either paste or freshly minced ginger and garlic), gram flour, salt, lemon juice, mustard oil. I personally skip it because my kids can’t take the spice, but if you like a spicier version of chicken tandoori, go for it. Optional ingredient – Green chilies have a very unique flavor and can be added to the spice mix. ![]() Kashmiri Red Chili Powder – This spice adds the much-sought after red color for the tandoori chicken.To make the perfect tandoori masala, I use a combination of the following spices and herbs: Yogurt, ginger-garlic paste, and lemon juice are used to tenderize the tandoori chicken pieces. Gram Flour – Gram flour is added to grilled Indian dishes such as Paneer tikka – it adds a hint of nutty flavor, and acts as a binder. You will see a noticeable difference in taste, as compared to using vegetable oil or any other oil! I use mustard oil in dishes such as Pork Vindaloo, and Karahi Gosht (authentic Lamb Curry) for an extra layer of flavor and a hint of pungent taste. Mustard Oil – I highly, highly recommend this! If you’re looking for flavor and smokiness in your Indian recipes, get yourself a bottle of mustard oil.
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