Tandoori Chicken Tavaa Fry is the same as Tandoori chicken which is roasted in a clay oven, the only difference being that in this recipe boneless chicken pieces have been used and have been roasted on a grill pan! Well this method is quick and very convenient for those who yearn for a home cooked, restaurant style tandoori chicken and do not have an oven. We’ll even those who have one, can surely opt for this once in a while!
The flavours of the original tandoori chicken have a tinge of the charcoal smoke, which have been achieved here by giving a smoke effect to the dish in the end using a burning charcoal. This gives the dish a wonderful flavour, and when combined with a crunchy crisp salad, the overall dish is just irresistible.
Long back I would always use garam masala in it’s marination. But once when I appreciated a chef for his tandoori, he himself came up to thank me and well, I being a person who doesn’t leave any opportunity of learning their trade secrets made him divulge a few of his! One being that garam masala when used in the marinade of a tandoori, gets burnt during roasting and the second being that besan / chickpea flour needs to be added to the marinade only if cooking in very large quantities! Still if you do wish to add the garam masala, then go ahead and do it, but be sure to use it very sparingly.
For a few more dishes where this tandoori chicken is used, do take a look at the following recipes too….
For some more delicious starters, do take a look at the following recipes too…
- Prawn Cutlets
- Crispy Garlic Butter Prawns
- Phodshi Kolambi Chi Bhaji (Prawns Fritters)
- Chicken Crispy With Mushrooms
- Chicken Bhujing
- Tiranga Paneer Tikka
- Veg Cutlets
- Phodshiche Vade
- Paalak Bhaji (Spinach Fritters)
Prep Time : 30 min
Cooking Time : 15/20 min/Batch
Serves : 3 – 4
Cup Used : 200 ml
- 500 gm Boneless Chicken
- 1 piece Charcoal (For The Smoke Effect)
- As Required Oil
- As Required Butter
For The 1st Marinade :
- 1 tbs Lemon Juice
- 1 tsp Ginger Garlic Paste
For The 2nd Marinade :
- 1/3 cup Hung Curd
- 2-3 tsp Deghi Red Chilli Powder (Or Any Other As Preferred)
- 1 tsp Corriander Seeds Powder
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Chaat Masala
- 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 2 tsp Oil (Mustard or any other as preferred)
- Salt As Required
- To make Tandoori Chicken Tavaa Fry, first rinse well the chicken and drain.
- Cut them into substantially large pieces and rub the lemon juice and ginger garlic paste mentioned in the 1st marinade, well into them.
- Set aside for atleast 1/2 an hour.
- Next, mix together all the ingredients mentioned in the 2nd marinade and rub it well onto the chicken pieces.
- Refrigerate these marinated chicken pieces for a minimum of 12-24 hours.
- To bring the chicken to room temperature, extract it from the refrigerator atleast 2 hours before frying.
- Heat a grill pan or any other as desired and add some oil and butter to it taking care not to allow it to burn.
- Release the chicken pieces, in the pan as many as can fit into it and shallow fry on high to medium high heat till cooked and a bit charred on both sides.
- Repeat till all the pieces are fried and transfer them to a colander.
- In the meantime start heating a charcoal on the gas stove on direct flame till red embers are visible on it.
- As soon as all the chicken is fried and transferred to the colander, place a small bowl in the centre.
- Place the burning coal into the bowl and pour a few drops of oil over the embers.
- Immediately cover the smoking colander with a tight lid and set aside for just about 2 minutes.
- Uncover and serve this delicious and juicy Tandoori Chicken Tavaa Fry accompanied with some fresh crispy veg salad!