Chicken Tandoori

Name: Chicken Tandoori
Total time: 36000 s
Yield: serves 3 to 4 s
Cuisine: Indian
Ingredients: 1 whole chicken cut into 10 pieces; For marination; 1 lime; Salt as per taste; Half cup hung cutd; 2 tbsp tandoori masala (readymade); 2 tsp cumin powder; 2 tsp corriender powder; 1 tsp garam masala; 2 tsp turmeric powder; 2 tbsp ginger-garlic paste; Half tsp food colour (optional); 1 tbsp kashmiri red chilli powder; 1 tsp hot red chilli powder; 2 tsp onion powder (optional); 1 tbsp oil or ghee; 1 tsp chicken masala (optional)

Sudeshna Rajib Das @cook_85882015

New Delhi

#goldenapron3 #week21
Puzzle ingredient : #chicken

Sudeshna Rajib Das @cook_85882015

New Delhi

#goldenapron3 #week21
Puzzle ingredient : #chicken

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Ingredients

10 hrs in all

serves 3 to 4 s

1whole chicken cut into 10 pieces
For marination
1lime
Salt as per taste
Halfcup hung cutd
2 tbsptandoori masala (readymade)
2 tspcumin powder
2 tspcorriender powder
1 tspgaram masala
2 tspturmeric powder
2 tbspginger-garlic paste
Halftsp food colour (optional)
1 tbspkashmiri red chilli powder
1 tsphot red chilli powder
2 tsponion powder (optional)
1 tbspoil or ghee
1 tspchicken masala (optional)

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Steps

10 hrs in all

1

Wash the chicken pieces and marinate it with lime juice and salt and keep it in a refrigerator for 15 mins.
2

Now prepare masala for marination. Take hung curd and add all the suggested ingredients above and prepare a paste out of it, including salt
3

Now remove the chicken and marinate it with the paste and keep it in a refrigerator for abt 7 to 8 hrs, preferably over night.
4

Now heat 2 tsp oil in a flat pan and put the chicken pieces into it. Now widout adding any water cook it for about 40 to 45 mins in a low flame, covering it.
5

Now take a charcoal piece, burn it for about a min. Then with a pakkad, put the charcoal piece in a small steel vati and put a tsp of ghee over it. Now blow it hard & cover the lid as soon as possible and keep it covered for at least 10 mins to get the perfect tandoor flavour. Serve it hot with a tinch of lime juice and pudina chutney.