Making Tandoori Chicken on a Microwave

Tandoori Chicken on a Microwave

After a few trials and errors, I finally nailed the recipe for delicious Tandoori Chicken. The idea was to make on a Microwave. The most important part in the process is the setting in the microwave oven. It turned out pretty cool. So here is the recipe:

Preparing the Chicken:

1. Bring 1 whole chicken cut into 4 pieces.
2. Remove all excess fat that you can see on the surface.
3. Wash and pat-dry
4. Make long gashes and cuts on the chicken using a knife for the marinade to seep in easily.

The chicken has to be marinated in 2 phases. Phase I is for 1 hour and Phase II is for 4 hours.

Marination Phase I:

Marinade Mix:

1. Red Chilli Powder (Generous amount). I recommend ‘Everest Kashmiri Lal’ for the natural red colour.
2. Lemon Juice – 1 whole lemon. Add as much as you can to get a think paste consistency
3. Salt – Add 1 teaspoon now. We’ll add more in the next marination.

Create a think marinade paste and apply it well on the chicken. Make sure it reaches inside the deep gashes that you made. Cover and refrigerate for 1 hour.

Marination Phase II:

Marinade Mix:

1. Hung Curd – 1/2 cup
2. Red chilli Powder – 1-2 table spoon
3. Coriander Powder – 1 table spoon
4. Cumin Powder – 1 table spoon
5. Salt – 1-2 table spoon
6. Kasoori Methi – 1/2 table spoon
7. Lemon Juice – 2-3 table spoon

Mix the marinade well and apply evenly on the chicken. Cover and refrigerate for 4 hours.

Cooking

1. Take the chicken out of fridge and mix some mustard oil (1-2 table spoon) for flavour. Keep aside for 30 minutes.
2. Use microwave grill and place all the pieces of chicken on it.
3. Use convection mode and cook in 180 degrees for 30 minutes – this cooks and tenderized the chicken.’
4. Use grill mode and cook for 15 minutes.
5. Turn the pieces so that the other side faces the grill and repeat step 4 till crisp.

Pudina (Mint) Chutney dip:

Tandoori chicken is best served with Mint Chutney. To make the same, mix and grind the following ingredients:

1. Handful of Mint Leaves
2. Handful of Coriander leaves
3. Curd – 3 table spoons
4. Green Chillies – 2 whole
5. Salt – 1 tablespoon

Serving

Sprinkle Chaat masala and chopped coriander and serve with Pudina Chutney and Lemon Wedges.

Let me know if you loved it 🙂