Tandoori Chicken

Tandoori Chicken

CLOUR: Red

GARNISH: Onion rings and lemon wedges

PORTION: 2 portions

S.NO	INGREDIENTS	QTY	Unit
1	Whole Chicken	800	gm
2	hung yoghurt	160	ml
3	ginger and garlic paste	70	gm
4	Lemon juice	20	ml
5	mustard oil	50	ml
6	Garam Masala	10	gm
7	Deghi Chili Powder	15	gm
8	Jeera Powder	10	gm
9	Kasoori Methi	10	gm
10	Fresh cream	25	ml
11	Cashew nut Paste	20	gm
12	salt	to taste	gm
13	Black salt	to taste	gm

METHOD:

* Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

* Apply a mixture of Kashmiri red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.

* Remove away of yogurt by hanging it in a muslin cloth for 15-20 minutes. Mix Kashmiri red chili

Powder, salt, ginger-garlic paste, lemon juice, garam Masala powder and mustard oil to the yogurt, and make a marination.

* Apply this marinade onto the chicken pieces and refrigerate for 2-3 hours.

* Put the whole chicken onto the skewers and cook in a moderately hot Tandoor or a pre-heated oven (200 degrees Celsius) for 12-12 minutes or until almost done.

* Baste it with oil at intervals to retain juiciness of the chicken.

* Sprinkle chat Masala powder and serve with four onion rings and lemon wedges.

Tandoori Chicken

     Tandoori Chicken     

Portion- 4

Preparation Time - 45 minutesIngredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to tasteMarination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
1/4 tspn of garam masala powder
2 tblspns of mustard oil
1/4 tspn of chaat masala

Garnish-
Onion rings and lemon wedgesRecipeSkin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of Kashmiri red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam Masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.