Tandoori murg peeli mirch tikka

Name: Tandoori murg peeli mirch tikka
Total time: 1500 s
Yield: 4 - 5 servings
Cuisine: Indian
Ingredients: 250 Gms chicken; For First marination; 1/2 tsp ginger garlic paste; As per taste Salt; 1/2 tsp yellow chilli powder; 1 tsp lemon juice; For Second marination; 4 tbsp hung curd; 1/2 tsp ginger garlic paste; as per taste Salt; 1 pinch Turmeric powder; 1/2 tsp yellow chilli powder; 2 tsp mustard oil; as required For basting clarified butter

Cooking With Shubham Juyal @cook_24869030

delhi

Tandoori murg peeli mirch tikka

Cooking With Shubham Juyal @cook_24869030

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Ingredients

20- 25 mins

4 - 5 servings

250 Gmschicken
For First marination
1/2 tspginger garlic paste
As per tasteSalt
1/2 tspyellow chilli powder
1 tsplemon juice
ForSecond marination
4 tbsphung curd
1/2 tspginger garlic paste
as per tasteSalt
1 pinchTurmeric powder
1/2 tspyellow chilli powder
2 tspmustard oil
as requiredFor basting clarified butter

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Steps

20- 25 mins

1

Wash chicken, pat dry, and keep aside.
2

In a bowl mix ginger garlic paste, salt, yellow chili powder, lemon juice and apply this to chicken pieces rub well and keep aside for at least 40 minutes
3

In a bowl whisk hung curd add salt, ginger garlic paste, turmeric powder, yellow chili powder, mustard oil, and mix well
4

Put the chicken pieces into this marinade coat well and keep aside for at least 1 hour. Take a skewer and skew the marinated chicken pieces
5

Roast in the moderately hot tandoor for 8-9 minutes. Remove and baste with clarified butter and further roast for 4-5 minutes
6

Remove and serve with mint chutney.