Tandoori chicken – Using a gas oven tandoor

Everybody keeps asking me if it’s possible to bake without an oven. I believe it is possible now. Sanjeev Kapoor has come up with a new line of kitchenware, that includes a gas-oven-tandoor.

See it in action here: Sanjeev Kapoor’s Gas Oven Tandoor

Note: This is not an advertisement Just sharing things that I love and that which impresses me. 

My parents saw this on a teleshopping channel and were really impressed. A week later, it was delivered to my doorstep. We tried out a kabab last week and it was divine. I couldn’t take pictures, but I’ll redo it some time later.

So today, we tried out the Tandoori chicken. I can still taste it in my mouth. It was amazing! Succulent, flavourful and just so yummy! Restaurant quality, right at home!

Tandoori Chicken Serves 4

You will be needing:

– 4 Chicken drumsticks (Mine weighed about 160gms)
– 2 heaped teaspoons of thick yoghurt
– 1 heaped tsp ginger garlic paste
– 1 tsp red chilli powder
– 1/2 tsp turmeric powder
– 1/2 tsp cumin powder
– 2 tsp garam masala
– A generous squirt of lime juice
– Salt to taste
– Oil/Butter to brush, if needed.

Method:

– Mix all the above ingredients (except the oil) and marinate for about 1hr. Even better, marinate overnight. (Refrigerated, of course)
– Assemble the tandoor over the stove. If you are using a real tandoor, set it up.
– Place the marinated chicken on the tandoor.

See how it fits right over the gas burner?

 
– Cover with the lid, let cook over a high flame. Check the water level in the pan beneath the grill.
– Turn over  and brush some oil/butter if it starts looking dry.
– Cook covered, and turn over every 10 minutes. Brush with oil/butter as needed.
– Takes about 20-25minutes to be completely done. 
– Serve piping hot with lime wedges and mint chutney.