Tandoori Chicken Recipe

Ingredients

 Chicken :whole 28 oz.
 Lemon juice: 3 tbsp.
 Salt to taste.
 Yogurt (water removed): 2 tsp.
 Ginger paste: 2 tbsp.
 Red chili powder: 2 teaspoons.
 Garlic paste: 2 tbsp.
 Garam masala: 1/2 tsp.
 Veg. oil: 2 tbsp.
 Butter.
 Chaat masala: 1/2 tsp.
 Onion ,cut into rings, to serve.
 Lemon,cut into wedges, to serve.
 Coriander leave: 1/4 cup.
 Saffron: 1/4 tsp.
 Powdered Fenugreek seeds (Methi): 1/4 tsp (optional).
 Black pepper powder: 3/4 tsp.

Directions

1

In a large bowl combine yogurt, ginger garlic paste, salt, chili powder, garam masala, powdered fenugreek seeds, chaat masala, pepper, lemon juice, oil, saffron together.

2

Beat it thoroughly for at least 5 minutes.

3

Slit the whole with a sharp knife on the chicken breast, legs and thighs with out parting it.

4

Now apply the marinade in between the slits and the remaining parts.

5

Allow it to stay to 6 hours to overnight.

6

Skew the chicken onto a skewer and cook in a moderately hot clay oven (tandoor) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.

7

Baste it occasionally with remaining marinade.

8

Serve it with coriander leaves, onion rings and lemon chops.

9

You can also cut the chicken into pieces and the apply then repeat the procedure.

Ingredients

 Chicken :whole 28 oz.
 Lemon juice: 3 tbsp.
 Salt to taste.
 Yogurt (water removed): 2 tsp.
 Ginger paste: 2 tbsp.
 Red chili powder: 2 teaspoons.
 Garlic paste: 2 tbsp.
 Garam masala: 1/2 tsp.
 Veg. oil: 2 tbsp.
 Butter.
 Chaat masala: 1/2 tsp.
 Onion ,cut into rings, to serve.
 Lemon,cut into wedges, to serve.
 Coriander leave: 1/4 cup.
 Saffron: 1/4 tsp.
 Powdered Fenugreek seeds (Methi): 1/4 tsp (optional).
 Black pepper powder: 3/4 tsp.

Directions

1

In a large bowl combine yogurt, ginger garlic paste, salt, chili powder, garam masala, powdered fenugreek seeds, chaat masala, pepper, lemon juice, oil, saffron together.

2

Beat it thoroughly for at least 5 minutes.

3

Slit the whole with a sharp knife on the chicken breast, legs and thighs with out parting it.

4

Now apply the marinade in between the slits and the remaining parts.

5

Allow it to stay to 6 hours to overnight.

6

Skew the chicken onto a skewer and cook in a moderately hot clay oven (tandoor) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.

7

Baste it occasionally with remaining marinade.

8

Serve it with coriander leaves, onion rings and lemon chops.

9

You can also cut the chicken into pieces and the apply then repeat the procedure.

Tandoori Chicken Recipe

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