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Easy and Authentic Tandoori Chicken Meal At Home

Byamazingfoodstv


This is the homemade chicken meal that will leave you with late night dreams after eating.

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Recipe:

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38 Comments

  3. Amazing work!! It's almost there, you only need to use Mustard oil instead of Vegetable oil in the marinade. You can also have two different marinations first with the ginger garlic and lemon for 2 hours and the next with the rest of the stuff because the acid of the lemon juice and yoghurt react differently with the chicken. ✌️

  7. I'll die on this hill: Indian cuisine as a whole is the best goddamn cuisine in the entire world. While I have a particular favorite dish from other regions i.e. sushi in Japan or mole in Mexico, literally every single dish in typical Indian cuisine is amazing and flavorful. This makes me wanna go get some saag paneer rn.

  15. Josh my man, I just traveled to India recently and let me tell you sir, traditional kanda batata poha (potato onion flattened rice) from Maharashtra, India is the KING of Indian breakfast rice. Please somehow try some. That is all.

  18. Hi Joshua uncle, being an Indian myself I'm very happy to announce that you have the indian approved card now!
    When you visit India, contact me I will show you around myself! (PS – if my mum allows!)

  19. 8/10 for a white guy pretty good just a little nitpick
    food coloring is ok but you cant use paprika (not used in india) and call it authentic. Here's a pro-tip to get the red color without food coloring or paprika the authentic way:
    1. Prepare a side of kashmiri chili paste- cut the stems and seed some whole dry kashmiri chilis (you can find these at your local indian market). You can keep the seeds in but i feel it gives a sort of bitter taste so i tend to seed them. Soak them in hot water and let them cool to room temp. Once they are soft put them in a blender with a splash of water (preferably the water you used to soak the chilis) till you get a nice paste and set aside.
    2. Heat up some mustard oil in a pan on high heat till it starts to smoke. This is to remove the pungent aroma and taste.Then immediately turn off the heat and let it cool until its just a little hotter than lukewarm.
    3. Carefully pour your oil into a plate or a bowl and then add you kashmiri chili powder. Mix thoroughly till the oil turns a deep red. Then add your other powdered spices. This process both adds flavor and "awakens" the spices so they meld together. Now you can add your curd to your spiced oil. Mix thoroughly and then add your kashmiri chili paste from step 1. Mix and thats your marinade.

  23. So you say "thun" like thunder, "d" with like a "the" sound and your "oor" is acceptable since we can't help the rhoticity. Also for raitha, say the "th" like "th"anks and the "a" at the end is like an "aah" sound

    Recipe wise, you pretty much gosh dang nailed it as usual, Papa 🙂

  29. Another awesome cooking video! Love your channel and watch it regularly. One small tip: For the chicken, make 2 to 3 cuts on each side and then rub the marinade on it. This way the marinade is absorbed all the way through to the bone. Amazing job all around!

  38. You nailed the recipe
    You don't have to spell it correctly
    Well the accent always f up the pronounciation .

    nothing to worry about I have never seen an American or british that can spell hindi words correctly
    It's like the unicorns🦄

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