Meat Science

TANDOORI CHICKEN

• Tandoori chicken is a dry type cooking preparation without oil and with minimum spices, cooked in conserved heat using a conventional type mud tandoori pot.
• Young cockerels (white leghorn) of the age group of 8 to 12 weeks and 5-6 weeks old broilers are ideal for this preparation.

Formulation

1. 5 litres Curd
2. 150 g Chilli powder
3. 500 g Garlic paste
4. 350 g Ginger paste
5. 20 g Turmeric powder
6. Lime juice from 10 lemons
7. 250 g Salt

Cooking

• Skin less dressed chicken is used.
• Leg and breast muscles are incised with a sharp knife to facilitate better penetration of spice mix during marination.
• A minimum of 2 hours marination time is required.
• Then excess spice mix can be drained off and long iron rods are inserted into the marinated chicken along the long axis to facilitate better cooking and for easy handling in the hot tandoori pot.
• Initially cook for 10 minutes and then apply butter and cook for 10 more minutes. Now the product is ready for serving.