Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
this is the best recipe so far, my boyfriend said this surpasses the restaurant version! I have question though can fat free greek yogurt be used? as I am doing slimming world!
Yes you can. As long as the marinade contains some sort of acid that reacts with the proteins in the chicken and tenderises it. You can leave it in a [lemon juice/white wine vinegar + ginger paste + garlic paste + turmeric (optional) + little salt] marinade for 4-5 hours and then you can add the marinade shown in the video except you can skip the yoghurt/curd altogether and leave it for another 2 hours, and you're good to go.
Amazing.......you are simply the best...watching your recipi is both entertaining and educating....thanks a lot for sharing the traditional methods behind such awesome recipe...and i am sure...its after a thorough research and extensive expetience...you just do magic to any food....i just pure heartedly love all your videos. Best regards...Raja
Hari, I noticed, your version didn't have much char. Although I'm sure it was still very flavorful, I like a little crisp, charred edges. I usually turn on the broiler and put the chicken under it to get a little more color. Would you recommend this with your version?
+John Dough I love to cook this on the BBQ for exactly that reason. You can leave it in the oven and it will crisp and char or place under the grill as you do. Hope that helps thanks Hari
If you put the chicken onto a rack that sits in the tray it will char more and crisp up on the edges so yes no reason why you cant do that. Thanks for your thoughts Hari
Huh! I really have no idea if the recipe works or not, but if the cameraman (operator) is your hubby (or your special person for that matter), the way s/he works the camera on your hands and your face is priceless. I guess it should mean true love! my two thumbs up! good for the both of you!
Abbas Jaffari once it’s cooked through you can turn to grill so the meat charrs a little., but it should brown up in the oven too. It’s also great on the BBQ
I can get my domestic oven up to 280°C with some patience. I cook mine for ten minutes in fan mode and then ten-twelve more minutes fan mode but using the top element rather than the concentric element. Doing it this way you can get some of the characteristic charring which is otherwise absent. Not sure how much good it does the oven to hammer it as I do but the results are very good.
paulanderson79 thanks for the tip. I was thinking that it would be much better with a bit of charring and was thinking of using the barbecue. I’ll give your idea a go though.
@@lafemmeanglaise It depends upon the oven. Some get hotter than others and recover heat more quickly when the door is opened. I can get mine of to an unusually high (for a domestic oven) 280 degrees Celsius! I also find cooking it on a grill rack rather than flat in a tray will reduce the amount of marinade that washes off the chicken in the early stages of cooking. You still get some juice running from the chicken whilst cooking. To give it a bit of a sheen you can spoon this over it at the end after transferring to a serving dish / plate etc (see pic). This is what's left after hordes of chaos (family) have served themselves. photos.app.goo.gl/VUbMuoJZvnchMQKR9
Hello, I could go on all day about how much I love bing watching you for hours...WHICH IS TOTALLY TRUE, YOU ARE WONDERFUL; but what I would like to give a shout out to is your TECHNICALLY AMAZING VIDEOS ~ EXCELLENT SOUND, EXCELLENT LIGHT, EXCELLENT FOCUS AND EXCELLENT EDITING!!! It's like watching art!
Well I finally got around to making this dish. I think I used a tad too much mustard oil as it dominated the taste of my chicken. I cooked enough for 3 days. The first day (the day of cooking) it tasted alright but the next few days it tasted really good. I never tasted tandoori chicken before so I had nothing to compare my dish with. But all in all it tasted nice. I am going to have a go at your lamb Kofta next Hari.
Brian Clark that’s great - you can also marinade over night to get a great flavour too. You only need a tbsp of oil for about 6-8 pieces of chicken. Also try it on the bbq! Let me know what you think of the kebabs! Thanks for the feedback!
Well I tried It and it worked very well. I used a cherry wood smoke chip and it took 2.30 hours. The meat came out very moist and a huge amount of flavor. Next I will try this method on shrimp. Thanks so much for the video.
leoni parker it’s very much an Indian thing we tend to skin the chicken as it can be fatty and not crisp with the marinade. The flavours also penetrate into the meat better. If you like the skin you can leave it on.
@@Hevva67 I gave my opinion, grey tandoori chicken looks undone and disgusting. But since you probably live on Campbell soup and Wonder bread, you'd probably eat anything.
@@josephsmith961 Granted, you gave your opinion, but the respondent offered an opinion as well. Your childish ad hominem and pathetic reply ASSuming that the respondent "lives on" Campbell's soup and Wonder bread because they offered an opinion you don't relish is presumptuous and laughable. 😂
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Mam are you belong to Ramgarhia community?
Excellent receipt and very nice looking. I hope I will try tomorrow. Thank you very much
Marinating my chicken as I’m typing this. Have tried your Lamb Curry and Dhal too, both equally delicious
I'm fasting right now and this is making me crave all of ur recipes omg
Hari Ghotra,
Thank you so much for showing us the tip with the yogurt and paper towel; very helpful! God bless you 🙏
this is the best recipe so far, my boyfriend said this surpasses the restaurant version! I have question though can fat free greek yogurt be used? as I am doing slimming world!
Yes you can. As long as the marinade contains some sort of acid that reacts with the proteins in the chicken and tenderises it. You can leave it in a [lemon juice/white wine vinegar + ginger paste + garlic paste + turmeric (optional) + little salt] marinade for 4-5 hours and then you can add the marinade shown in the video except you can skip the yoghurt/curd altogether and leave it for another 2 hours, and you're good to go.
Amazing.......you are simply the best...watching your recipi is both entertaining and educating....thanks a lot for sharing the traditional methods behind such awesome recipe...and i am sure...its after a thorough research and extensive expetience...you just do magic to any food....i just pure heartedly love all your videos.
Best regards...Raja
Fantastic recipe just loved it.
Thank you! I have struggled with this one. Your insight makes a huge difference.
Bobby Royal my pleasure hope you enjoy it
Hari, I noticed, your version didn't have much char. Although I'm sure it was still very flavorful, I like a little crisp, charred edges. I usually turn on the broiler and put the chicken under it to get a little more color. Would you recommend this with your version?
+John Dough I love to cook this on the BBQ for exactly that reason. You can leave it in the oven and it will crisp and char or place under the grill as you do. Hope that helps thanks Hari
If you put the chicken onto a rack that sits in the tray it will char more and crisp up on the edges so yes no reason why you cant do that. Thanks for your thoughts Hari
I've been an ardent fan of tandoori for years. Was one of my first culinary projects as a teenager in the 1980s.
Huh! I really have no idea if the recipe works or not, but if the cameraman (operator) is your hubby (or your special person for that matter), the way s/he works the camera on your hands and your face is priceless. I guess it should mean true love! my two thumbs up! good for the both of you!
Great easy recipes.have just made pakora ,,delicious.
So yum!!
Am definitely gonna try this
You're simply awesome i love your recipes nd they really taste perfect
savteshvir singh I'm really pleased you are loving the recipes!
savteshvir singh q
Thanks you so much for your comments and for watching - thats great to hear!
loveing your tips thank you
you kept the oven at baking mode or grill mode?
Abbas Jaffari once it’s cooked through you can turn to grill so the meat charrs a little., but it should brown up in the oven too. It’s also great on the BBQ
I can get my domestic oven up to 280°C with some patience. I cook mine for ten minutes in fan mode and then ten-twelve more minutes fan mode but using the top element rather than the concentric element. Doing it this way you can get some of the characteristic charring which is otherwise absent. Not sure how much good it does the oven to hammer it as I do but the results are very good.
paulanderson79 thanks for the tip. I was thinking that it would be much better with a bit of charring and was thinking of using the barbecue. I’ll give your idea a go though.
@@lafemmeanglaise It depends upon the oven. Some get hotter than others and recover heat more quickly when the door is opened. I can get mine of to an unusually high (for a domestic oven) 280 degrees Celsius!
I also find cooking it on a grill rack rather than flat in a tray will reduce the amount of marinade that washes off the chicken in the early stages of cooking. You still get some juice running from the chicken whilst cooking. To give it a bit of a sheen you can spoon this over it at the end after transferring to a serving dish / plate etc (see pic). This is what's left after hordes of chaos (family) have served themselves. photos.app.goo.gl/VUbMuoJZvnchMQKR9
paulanderson79 thank you for the reply and the lovely pic. 😊
Watching in 2019, what are you up to now? Will try this recipe.
Still cooking currently working with Virgin Atlantic on developing the food offering!
Spicy marination or machination - all very Machiavellian, but produces a wicked Tandoori chicken. This recipe is hot ❤🔥Oh mamma!
Hi Hari , Do you have a recipe that uses shop bought Tandoori masala to make tandoori chicken? Thanks !
With shop bought masala you just coat the chicken with the masala and cook in the oven or BBQ
Hello, I could go on all day about how much I love bing watching you for hours...WHICH IS TOTALLY TRUE, YOU ARE WONDERFUL; but what I would like to give a shout out to is your TECHNICALLY AMAZING VIDEOS ~ EXCELLENT SOUND, EXCELLENT LIGHT, EXCELLENT FOCUS AND EXCELLENT EDITING!!! It's like watching art!
Great yougurt tip, thank you.
My pleasure!
In also pull out the bone to make mulligatawny soup
Hi Hari, I have a large pack of whole black mustard seeds if I fry in hot oil will that give me mustard oil? Thanks
Hi mustard oil is oil from pressed mustard seeds so this may give you oil fragrance with mustard it won't be mustard oil. Hope this helps Hari
Thanks Hari
hi can vegetable oil be used instead ?
Gobalakrishnan Ponnusami - yes use what you have thanks for watching.
That looks good Hari, can't wait to try it.
Tell me what you think!
Will do
Well I finally got around to making this dish. I think I used a tad too much mustard oil as it dominated the taste of my chicken. I cooked enough for 3 days. The first day (the day of cooking) it tasted alright but the next few days it tasted really good. I never tasted tandoori chicken before so I had nothing to compare my dish with. But all in all it tasted nice. I am going to have a go at your lamb Kofta next Hari.
Brian Clark that’s great - you can also marinade over night to get a great flavour too. You only need a tbsp of oil for about 6-8 pieces of chicken. Also try it on the bbq! Let me know what you think of the kebabs! Thanks for the feedback!
What can I replace mustard oil with?
Just use vegetable oil instead
+Hari Ghotra thanks 👍🏻👍🏻
tears
fenagree? is there a comparable spice? Never heard of it and can't find it locally
Fenugreek leaves or kasoori methi. You can get it in Indian groceries or online. You can skip it but it adds a lot of flavor.
Thanks!
lets see it
this is gonna be my next meal :))
Do you think an electric smoker would work?
Give it a go and let me know!
give it a go and let me know what the out come is!
Well I tried It and it worked very well. I used a cherry wood smoke chip and it took 2.30 hours. The meat came out very moist and a huge amount of flavor. Next I will try this method on shrimp. Thanks so much for the video.
beverly wentworth amazing! Did you take a picture?
No but I will remake the dish this weekend and post a picture.
why does the chicken has to be skinned
leoni parker it’s very much an Indian thing we tend to skin the chicken as it can be fatty and not crisp with the marinade. The flavours also penetrate into the meat better. If you like the skin you can leave it on.
I might try this with some Skinless Chicken thighs. Should it be on the bone?
The dish does not look like tandoor chicken, it looks more like chicken leg curry.
Doesnt look red to me more like curry color!!!
Yum, but you are missing the main ingredient, the smoke of the Tandoor.
C c v
I'm sorry, but that just looks disgusting.
Rude!
@@Hevva67 I gave my opinion, grey tandoori chicken looks undone and disgusting. But since you probably live on Campbell soup and Wonder bread, you'd probably eat anything.
@@josephsmith961 Granted, you gave your opinion, but the respondent offered an opinion as well. Your childish ad hominem and pathetic reply ASSuming that the respondent "lives on" Campbell's soup and Wonder bread because they offered an opinion you don't relish is presumptuous and laughable. 😂