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Full written recipe for Tandoori Chicken Strips
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 2-3 people
Ingredients:
First Marinade
CHICKEN | चिकन 500 GRAMS (BREAST)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
Second Marinade
MUSTARD OIL | सरसों का तेल 1 TBSP
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK SALT | काला नमक 1/2 TSP
CHAAT MASALA | चाट मसाला 1/4 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
CARDAMOM POWDER | इलायची पाउडर A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TSP
CURD | दही 2 TBSP
Crumbing
REFINED FLOUR | मैदा 250 GRAMS
SALT | नमक TO TASTE
ICE COLD WATER | ठंडा पानी
Method:
Cut the chicken breasts into long strips, make sure that you cut the chicken against the grains, then transfer the chicken strips into a bowl & add salt, kashmiri red chilli powder, lemon juice & ginger garlic paste, mix well & set it aside to marinate until you make the second marinade.
Add the mustard oil & kashmiri red chilli powder into a bowl, whisk it well then add coriander powder with all the remaining powdered spices, ginger garlic paste & curd, mix it well using a whisk so that no lumps remain.
Further add the chicken strips & coat it well with the second marinade, you can smoke the chicken using a piece of live charcoal & ghee, cover & let it smoke for 3-4 minutes, this step is optional.
To crumb the chicken, add the refined flour into a large bowl & season it with salt, & along with that you will require a large bowl filled with chilled water.
Add a couple of marinated chicken strips into the flour & coat them well by tossing them around in the flour gently.
Then shake off the excess flour off of them & place them in a sieve, dip the chicken in chilled water for 5-10 seconds, then lift the sieve up & let all the excess water drip off, add the chicken strips back into the flour & coat them again by mixing & tossing them in the flour gently, this will help you get those perfect & crispy crevices.
Coat all the chicken strips similarly then fry them in moderately hot oil (170 C) over medium high flame until golden brown & crisp.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your super crispy tandoori chicken strips are ready.
Garlic Dip
Ingredients:
CURD | दही 1 CUP (THICK)
MAYONNAISE | मैयोनेज़ 1/2 CUP
VINEGAR | सिरका 1/2 TSP
POWDERED SUGAR | पीसी हुई शक्कर 1 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
GARLIC | लेहसुन 3-4 CLOVES (GRATED)
Method:
In a bowl add the thick curd along with all the remaining ingredients of the dips & whisk well.
Your quick & easy garlic dip is ready.
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Intro 0:00
First Marination 1:01
Second Marination 1:59
Crumbing & frying 3:56
Garlic Dip 7:08
Plating 7:42
Outro 8:21