Broiled Chicken (In Thandoori Style Marinade)

Recipe No: 89
This is a very easy way to enjoy the flavors of Thandoori Chicken at home without the help of the Grill or Thandoor.

Ingredients

• Chicken cut into big pieces….1 ½ Kg or 3.3 pounds (Make two to three slits per side or pierce throughout the chicken pieces with a fork so that the marinade will be absorbed into the Chicken)

For the Marinade

• Thick Curd…………………………….1/2 Cup
• Ginger Garlic paste…………………1 1/2 Tablespoons
• Chilly Powder………………………...1 Tablespoon
• Coriander Powder………………..…1 Tablespoon
• Roasted Cumin Powder…………..1 Teaspoon
• Garam Masala Powder…………...1 Teaspoon
• Nutmeg Powder……………………..1/4 Teaspoon
• Kasoori Methi………………………..1 1/2Teaspoon (Crush it with your palms before mixing.)
• Pepper Powder………………………1/2 Teaspoon
• Turmeric Powder………………..…1/4 Teaspoon
• Lemon Juice……………………….…2 Tablespoons
• Salt………………………………………1 Tablespoon
• Red Food Color if needed

Method of Preparation

1. Mix all the ingredients for the marinade together and marinate the Chicken. Keep this in the refrigerator for at least 6 hours. Overnight is better. Bring it back to room temperature before cooking.
2. Preheat the oven on high broil mode for 5 minutes.
3. Arrange the Chicken pieces on a baking tray and put the tray on the second rack from the top.
4. Broil till done. The time will vary according to the oven. It will take approximately 15 minutes per side. Or look for the desired dark color on the Chicken pieces. Check whether the Chicken is done by piercing one piece with a knife. If the juices are running clear, then it is done.
5. Serve hot with Lime or Lemon wedges and sides of your choice.

Notes:

• In order to make thick curd, take a strainer with a kitchen towel on the bottom and keep the curd on the towel. Keep this strainer in a bowl so that the strainer don't touch the bottom of the bowl. All the water from the curd will drain out in two to three hours giving you thick curd. Or simply hang the Curd in a cheese cloth.
• To make roasted Cumin powder either dry roast Cumin seeds until a bit dark and then powder it or dry roast store bought Cumin powder till slightly dark and fragrant.
• Broiling is procedure in which only the top coil or the burner will flame up with high temperature, that gives the effect of grilling. Generally it has two settings high and low that can be used according to the recipe. While doing this it is good to put the rack closer to the burning upper hot surface.
• Marinated Chicken can be stored in the fridge for up to two days and in the Freezer up to a week. Either way bring it to the room temperature before cooking to ensure even cooking.

Make it, enjoy the deliciousness and
serve it to your family with love...