NEVER Fry Your Chicken Again. Try This Old Indian Trick Instead

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com NEVER Fry Your Chicken Again. Try This Old Indian Trick Instead Two tablespoons of besan — toasted chickpea flour — stirred into a thick Greek yogurt marinade is the detail that separates crackling tandoori-style chicken from the pale, soggy oven version most home cooks end up with. The flour absorbs the water that would otherwise run off in the oven, creates a rough coat that clings into deep bone-level cuts in the meat, and crisps in the hot air the way pakora batter does, with no pot of frying oil involved. The video also covers a two-stage marinade — a short lemon-and-salt rub first, then the yogurt coat — plus preheating the oven a full twenty minutes, resting the chicken on a wire rack so air circulates underneath, and a two-to-three-minute broil at the end finished with dried fenugreek leaves rubbed over the hot crust. Toast the besan in a dry pan on medium-low until it smells nutty, then take it off immediately because it burns fast. Make three deep cuts to the bone before marinating so heat and flavor reach the center. Let the chicken rest uncovered after cooking so steam does not soften the crust you just built. #IndianChicken #OvenChicken #IndianCooking #ChickenMarinade #NofryChicken #IndianRecipes #PunjabiCooking #chicken