Tandoor Betel spring chicken

TANDOOR BETEL SPRING CHICKEN

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken Leg with thigh	300	gm
2	Ginger garlic paste	25	gm
3	Lemon Juice	10	ml
4	Salt	to taste	gm
5	Hung Curd	50	gm
6	Red Chili powder	15	gm
7	Mustard Oil	30	gm
8	Brown Onion	20	gm
9	Cashewnut Brown	20	gm
10	Cumin Powder	10	gm
11	Black Salt	to taste
12	Kasoori Methi	5	gm
13	Betal Leave paste	20	gm

METHOD:

* Remove extra fat from chicken leg.

* Make a marination with paste of Betal leaves, hung curd, Crushed Brown Cashewnut, paste of brown onion and ground spices and keep a side.

* Do a first marination with ginger garlic paste, salt and lemon juice, and keep it aside for at least 45 minutes.

* Marinate the Chicken with betel leaf marination and keep it in refrigerator for at least 1 hour.

* Next, skewer the marinated chicken pieces and cook in a oven for 10-15 mins at 180 degree C

*Sprinkle lemon juice Serve hot with mint chutney.