Pan Tandoori Chicken

Name: Pan Tandoori Chicken
Cuisine: Indian
Ingredients: 2 legs with thigh Chicken; 1 tsp oil or butter; For First Marination; 1/8 tsp turmeric powder; 1 tbsp kashmiri red chilli powder; 1 tbsp lemon juice; to taste Salt; For Second Marination; 1 cup hung curd; 2 tbsp oil (any neutral oil); 1 tsp kasuri methi; 2 tbsp roasted gram flour; 1 tbsp ginger garlic paste; 1 tbsp kashmiri red chilli powder

Chef KLP @chef_klp

Kolkata

#goldenapron
#post2nd

Chef KLP @chef_klp

Kolkata

#goldenapron
#post2nd

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Ingredients

2legs with thigh Chicken
1 tspoil or butter
ForFirst Marination
1/8 tspturmeric powder
1 tbspkashmiri red chilli powder
1 tbsplemon juice
to tasteSalt
ForSecond Marination
1 cuphung curd
2 tbspoil (any neutral oil)
1 tspkasuri methi
2 tbsproasted gram flour
1 tbspginger garlic paste
1 tbspkashmiri red chilli powder

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Steps

1

Wash and wipe the chicken using tissue paper and slit 2-3 cuts randomly.
2

Add the 1st marination and mix properly and let it sit for 20-25 minutes.
3

Now add the second marination and mix it well and keep it in refrigerator for whole night.
4

Make sure the marination coat the chicken properly from outside and in the cuts as well.
5

Drizzle oil or butter in pan, put the chicken pieces in the pan, cook in low flame for 10-12 minutes, flip the side and do the same.
6

Bast the chicken with butter while cooking.
7

Put a burnt charcoal in a bowl and add some ghee or butter and place that in the pan and cover with lid. Let the smoke incorporate with chicken for 8-10 minutes.
8

Take out the chicken in plate, garnish with lemon wedges and serve hot.