Boneless Baked Tandoori Chicken

Ingredients:

500 gms boneless chicken small sized pieces about 1 Or 1.5 inch wide

200 ml hung curd Or hung yogurt

1 tbsp cumin seed (optional I added as I love cumin seed)

3 tbsp kashmiri red chili powder

1 tbsp red chili powder

1 tbsp cumin seed powder

2 tbsp corn flour

1 tbsp fennel seed powder

1 t/s garam masala powder

1 tbsp chicken masala powder ( I used everest brand)

1/2 t/s turmeric

1 t/s chili powder

few chopped coriander leaves

few chopped mint leaves

few kasuri methi (dried feungreek leaves)

2 tbsp ginger-garlic paste

1 tbsp chat masala

1 tbsp anardana powder

black salt as per taste

Garnishing:

few chopped coriander leaves

few mint leaves

onion cut into rounds for decoration

Tandoori Green Chutney (optional)

Equipment Required:

aluminium foil

microwave at convection mode

tooth pick

baking pan Or tray

Method:

Preheat oven at 220°C exactly 10 mins before baking. Place aluminium foil on the pan. This helps to induce heat and baking process. Firstly wash boneless chicken pieces and keep aside. Let’s prepare our marination. Combine 1 tbsp kashmiri red chili powder, turmeric, lime juice, black salt, cumin seed, chicken masala powder. Combine all nicely cover and keep aside for 30 to 40 mins. Now mix hung curd with ginger-garlic paste, garam masala powder, combine kashmiri red chili powder, cumin seed powder, fennel seed powder, kasuri methi, coriander leaves, mint leaves, chat masala, anardana powder, rest of kashmiri chili powder, red chili powder, garam masala powder and salt. Combine nicely  with a beater in a bowl until is nicely mixed. Now rub this curd marination on the chicken piece.  Sprinkle corn flour on it. Cover all nicely and keep aside into a freezer covered overnight Or for 3 to 4 hours. The longer the marination the better it is. Take toothpick and insert into each chicken piece right at the center. Skewer all chicken pieces. Place the skewered chicken pieces at a one inch space from each other on the aluminium foil. Don’t cluster too many chicken at one go. Spread the marinated batter if any remaining. I spent 2 hours making tandoori chicken in oven. As my oven is small hence small tray. Bake in oven at 220°C for 7 to 9 mins until its cooked and slightly brown. Turn the chicken pieces upside down. Brush some butter on them. Bake for 4 to 5 mins more. Ensure you don’t overbake them as the juices might get burnt and will stick to the foil. Repeat the same with other chicken pieces. Remove the skewers sprinkle some lime juice, chat masala, chopped coriander-mint leaves, onion ringlets and tandoori chicken chutney. Serve hot with naan.

Note:

Don’t overbake as the chicken will get dried out and juices will evaporate.You can add 2 tbsp black pepper it becomes Peppered Tandoori Chicken. Add less of chili powder else your stomach will get angry with that spice. It’s important to preheat the oven before baking chicken. If you are using medium sized chicken ensure yo prick them with fork then marinate. As this process will help the marination to penetrate better in the chicken.