hey guys I’m nisa homey and welcome back to my channel today i’m sharing a highly requested restaurant style fat free indian tandoor chicken recipe for weight loss. yes, you can indulge in this no oven guilt free tandoori chicken and still lose weight now this is a perfect low-calorie restaurant style tandoori chicken made on the tawa and it’s so easy to make it home tandoori chicken is one of the most popular Indian dish and I’m sure most of you love to have some non-veg recipes in your weight loss journey since I got so many requests for non veg weight loss recipes I thought it is best to start with a tandoori chicken recipe tandoori chicken is made in a traditional clay tandoor you can call it as a traditional oven made with mud and charcoal and hence it is difficult to get that subtle smoky flavor from the charcoal when we make it at home so I have a secret and innovative method to bring out the smokey restaurant like flavor into my tandoori chicken and this method can be done even without a piece of charcoal I mean living in Kerala charcoal is not something i can get.
It was in 2013 that i shared a Shami kebab recipe on my blog using the same technique which i’m going to share with you today please feel free to check my Shami kebab recipe on my blog www.nisahomey.com i will update the links below note that for weight loss you should use preferably boneless chicken breast rather than thighs or legs so without much adieu let’s get started now first we need to marinate the chicken and for that I have sliced about 500 grams chicken breast into small pieces and already added them into a bowl.
Add in 3 to 4 tbsp homemade curd, one and a half tablespoon kashmiri chilli powder note that kashmiri chilli powder has less heat and i like to use it because it gives a nice red vibrant color and if you are using ordinary chlili powder reduced by half, add in half teaspoon garam masala, one tablespoon crushed ginger garlic, half tsp turmeric powder, half teaspoon tandoori masala( this is entirely optional), one-fourth tsp ajwain or carrom seeds, one-third tsp amchur or dry mango powder, 1 heaped teaspoon kasuri methi which is actually dried fenugreek or methi leaves rub it between your palms so that the flavor is released add in 1 teaspoon pink Himalayan salt or as needed squeeze in half a lemon and now with a spoon just mix it really well also make sure that the chicken breast does not have any fat.
Now, it is the kashmiri chilli which is giving this vibrant red color and hence there is no need to use any artificial color so once it is nicely mixed cover it with a tight lid and I prefer to keep this in the fridge overnight but if you are in a hurry keep this marinated for at least 4 hours the curd and the lemon juice will tenderize the chicken and make it soft and juicy ok the chicken has been marinating overnight in the fridge and now mix it really well once again and now let’s give the smokey restaurant flavour and for that since I don’t have any charcoal I am using a coconut shell instead I have taken a small piece from this shell and place it over the fire and once it starts to burn simply shake and put off the fire and immediately place it on a small katori.
Note that the katori or small bowel is on top of the marinated chicken and quickly drizzle a little bit of ghee over it and you will see the smoke coming out almost immediately now cover it with a larger lid and allow it to sit for about 10 minutes or until the smoke has diminished and friends now this tandoori chicken has the iconic restaurant style smokey flavour after 10 minutes remove the katori and mix the chicken well I have cut the chicken into smaller slices but if you are keeping it large make sure you make some slits on the chicken breast ok now let’s cook the tandoori chicken heat an iron skillet with 1 TSP ghee spread the ghee all over the tawa remember to keep the flame on the lowest and then place the chicken pieces and then tilt the pan to make sure that the ghee has spread evenly and now for the next trick cover the pan with a lid and allow the chicken to cook on low flame for about three to five minutes after three to five minutes you can see that the moisture from the chicken has released out now slowly turn the chicken pieces on the other side and again cover and cook for another two to three minutes after about three minutes you can see that the moisture from the chicken is almost dry and now for the third trick we are going to roast the chicken pieces and for that again I am going to turn it to the other side since my cast iron is seasoned the chicken pieces does not stick to the pan but there are some masala sticking to the pan which i am just scraping it out now put the flame on the highest and roast the chicken pieces for about one to two minutes on each side remember my cast iron tawa is heavy bottomed so it retains more heat and when put on high flame the chicken pieces get roasted in about one to two minutes and now once the chicken pieces are roasted carefully turn the chicken to the other side and allow it to roast for another one to two minutes and once both the sides are roasted well.
Switch off the flame and then serve it hot with jeera rice or roti. Squeeze in lemon over the chicken pieces as that will make the chicken more juicier and serve sliced onion and sprinkle some chopped coriander leaves for added flavor enjoy this “fat-free” and “oil-free” restaurant style tandoori chicken without any guilt if you are not making the next batch right away keep it in the fridge and it’ll stay good for another two to three days do try my version of tandoori chicken and let me know how it turned out if you like to see more such healthy recipes make sure you hit the subscribe button so that you can stay updated when I post new videos thank you for watching and until next time take care bye bye