Perfect Whole Tandoori Chicken Recipe Without Oven | Tandoori Chicken In Pressure Cooker!
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Indulge in the irresistible flavors
Indulge in the irresistible flavors of a Perfect Whole Tandoori Chicken, prepared without an oven! This recipe allows you to enjoy the traditional taste of tandoori chicken right in your own kitchen, using a pressure cooker.
Using a pressure cooker, the chicken is cooked to perfection. The unique cooking environment of the pressure cooker allows the flavors to meld together, resulting in tender and juicy meat. The chicken develops a slightly charred and smoky exterior, reminiscent of the authentic tandoor-cooked chicken.
Prepare to enjoy the pleasure of a Perfect Whole Tandoori Chicken, cooked effortlessly in a pressure cooker. Relish the bold flavors and succulent textures that will make this dish a standout addition to your culinary repertoire
ingredient and process.
To prepare the Whole Tandoori Chicken, start by selecting a whole chicken weighing around 1 to 1.3 kilograms. Make cuts or slashes on the chicken to allow the flavors to penetrate and marinate evenly.
In a bowl, combine the following ingredients:
2 teaspoons of vinegar
1 teaspoon of red chili powder
1/2 teaspoon of turmeric powder
Rub the mixture well onto the chicken, ensuring that it is evenly coated. The vinegar helps tenderize the meat, while the red chili powder adds a hint of spiciness and the turmeric powder provides a vibrant golden hue to the chicken.
Set the chicken aside, allowing it some time for the flavors to infuse and marinate further. This step lays the foundation for the flavorful and aromatic Whole Tandoori Chicken.
To prepare the main marinade for Chicken Tandoori, follow these steps:
In a mixing bowl, combine the following ingredients:
1/4 cup of Hung curd
1/4 cup of Oil
Mix them together until well combined. Then, add the following ingredients to the bowl:
1/2 teaspoon of turmeric powder
1 teaspoon of salt
2-3 teaspoons of Kashmiri red chili powder
1 teaspoon of roasted kasuri methi (fenugreek leaves) powder
2 teaspoons of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1/2 teaspoon of chaat masala
1 teaspoon of black pepper
1 teaspoon of black salt
1 teaspoon of refined flour
Mix all the ingredients together until they form a thick paste.
Apply this paste generously to the chicken, ensuring that it is well coated with the marinade. Allow the chicken to marinate overnight or for at least 4 hours. This extended marination time helps the flavors penetrate the meat, resulting in tender and flavorful Chicken Tandoori.
To cook the marinated Chicken Tandoori in a pressure cooker, follow these steps:
Take a heavy-bottomed pressure cooker and assemble it as shown in the video.
Place the marinated chicken in the pressure cooker, ensuring that it is arranged evenly.
The crucial step is to remove the whistle (pressure regulator) and gasket (rubber seal) from the pressure cooker lid. This is important to create a sealed environment without building pressure.
Cover the pressure cooker with its lid, ensuring it is tightly sealed.
Cook the chicken on a low flame for approximately 1 hour. The gentle heat allows the flavors to develop and the chicken to cook through evenly.
After cooking the Chicken Tandoori in the pressure cooker for 1 hour, carefully remove the lid to reveal the perfectly cooked chicken. The chicken should be tender and cooked through, with the flavors of the marinade fully infused.
Next, place a steel rack on a gas stove, following the instructions shown in the video. This rack will serve as a grilling surface to give the chicken those signature burn marks and added smoky flavor.
Lay the cooked chicken on the steel rack and gently roast it on a low flame. While roasting, apply some butter to the chicken, which will enhance its richness and contribute to the desired burn marks.
Be cautious not to keep the chicken on the gas stove for too long. The objective is to achieve a beautiful char and a hint of smokiness on the outside of the chicken while keeping the inside perfectly cooked.
Rotate the chicken as needed to ensure even grilling and to create those desired burn marks. The butter will help enhance the flavor and provide a beautiful sheen to the chicken.
Once you have achieved the desired level of char and burn marks, remove the chicken from the steel rack.
The Chicken Tandoori is now ready to be served. It should boast a delicious smoky aroma, visually appealing burn marks, and a succulent interior.
Present the Chicken Tandoori on a serving platter, garnished with fresh coriander leaves. Serve it hot and enjoy the delectable flavors that result from this unique cooking method.
Relish the mouthwatering taste of homemade Chicken Tandoori with its perfectly cooked and smoky exterior, showcasing your culinary skills and bringing a touch of authentic Indian cuisine to your dining experience.
Thank you
Just Smile And Cook
justsmileandcook
#tandoorichicken #chickentandooriwithoutoven #tandoorichickeninpresuurecooker
Using a pressure cooker, the chicken is cooked to perfection. The unique cooking environment of the pressure cooker allows the flavors to meld together, resulting in tender and juicy meat. The chicken develops a slightly charred and smoky exterior, reminiscent of the authentic tandoor-cooked chicken.
Prepare to enjoy the pleasure of a Perfect Whole Tandoori Chicken, cooked effortlessly in a pressure cooker. Relish the bold flavors and succulent textures that will make this dish a standout addition to your culinary repertoire
ingredient and process.
To prepare the Whole Tandoori Chicken, start by selecting a whole chicken weighing around 1 to 1.3 kilograms. Make cuts or slashes on the chicken to allow the flavors to penetrate and marinate evenly.
In a bowl, combine the following ingredients:
2 teaspoons of vinegar
1 teaspoon of red chili powder
1/2 teaspoon of turmeric powder
Rub the mixture well onto the chicken, ensuring that it is evenly coated. The vinegar helps tenderize the meat, while the red chili powder adds a hint of spiciness and the turmeric powder provides a vibrant golden hue to the chicken.
Set the chicken aside, allowing it some time for the flavors to infuse and marinate further. This step lays the foundation for the flavorful and aromatic Whole Tandoori Chicken.
To prepare the main marinade for Chicken Tandoori, follow these steps:
In a mixing bowl, combine the following ingredients:
1/4 cup of Hung curd
1/4 cup of Oil
Mix them together until well combined. Then, add the following ingredients to the bowl:
1/2 teaspoon of turmeric powder
1 teaspoon of salt
2-3 teaspoons of Kashmiri red chili powder
1 teaspoon of roasted kasuri methi (fenugreek leaves) powder
2 teaspoons of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1/2 teaspoon of chaat masala
1 teaspoon of black pepper
1 teaspoon of black salt
1 teaspoon of refined flour
Mix all the ingredients together until they form a thick paste.
Apply this paste generously to the chicken, ensuring that it is well coated with the marinade. Allow the chicken to marinate overnight or for at least 4 hours. This extended marination time helps the flavors penetrate the meat, resulting in tender and flavorful Chicken Tandoori.
To cook the marinated Chicken Tandoori in a pressure cooker, follow these steps:
Take a heavy-bottomed pressure cooker and assemble it as shown in the video.
Place the marinated chicken in the pressure cooker, ensuring that it is arranged evenly.
The crucial step is to remove the whistle (pressure regulator) and gasket (rubber seal) from the pressure cooker lid. This is important to create a sealed environment without building pressure.
Cover the pressure cooker with its lid, ensuring it is tightly sealed.
Cook the chicken on a low flame for approximately 1 hour. The gentle heat allows the flavors to develop and the chicken to cook through evenly.
After cooking the Chicken Tandoori in the pressure cooker for 1 hour, carefully remove the lid to reveal the perfectly cooked chicken. The chicken should be tender and cooked through, with the flavors of the marinade fully infused.
Next, place a steel rack on a gas stove, following the instructions shown in the video. This rack will serve as a grilling surface to give the chicken those signature burn marks and added smoky flavor.
Lay the cooked chicken on the steel rack and gently roast it on a low flame. While roasting, apply some butter to the chicken, which will enhance its richness and contribute to the desired burn marks.
Be cautious not to keep the chicken on the gas stove for too long. The objective is to achieve a beautiful char and a hint of smokiness on the outside of the chicken while keeping the inside perfectly cooked.
Rotate the chicken as needed to ensure even grilling and to create those desired burn marks. The butter will help enhance the flavor and provide a beautiful sheen to the chicken.
Once you have achieved the desired level of char and burn marks, remove the chicken from the steel rack.
The Chicken Tandoori is now ready to be served. It should boast a delicious smoky aroma, visually appealing burn marks, and a succulent interior.
Present the Chicken Tandoori on a serving platter, garnished with fresh coriander leaves. Serve it hot and enjoy the delectable flavors that result from this unique cooking method.
Relish the mouthwatering taste of homemade Chicken Tandoori with its perfectly cooked and smoky exterior, showcasing your culinary skills and bringing a touch of authentic Indian cuisine to your dining experience.
Thank you
Just Smile And Cook
justsmileandcook
#tandoorichicken #chickentandooriwithoutoven #tandoorichickeninpresuurecooker
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