Tandoori Chicken
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 chicken, washed and cut up
- 1 teaspoon kashmiri chili powder
- 1 tablespoon lemon juice
- salt
- 200 g yogurt
- 1 teaspoon kashmiri chili powder
- salt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons lemon juice
- 1⁄2 teaspoon garam masala powder
- 2 tablespoons mustard oil
- 1⁄2 teaspoon masala
directions
- Make incisions with a sharp knife on breast and leg pieces.
- Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and set 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 into the yogurt.
- Apply this marinade on 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.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>