Tandoori Chicken And Pudinyachi Chutney | Majha Kitchen | Sanjeev Kapoor Khazana

Watch how to make perfect tandoori chicken at home from scratch and the best mint chutney recipe to serve it with!

TANDOORI CHICKEN

Ingredients

750 grams whole chicken, cut into 4 pieces on the bone
1 tablespoon garlic paste
1 tablespoon ginger paste
Juice of 1 lemon
Salt to taste
1 cup hung yogurt
1 teaspoon garam masala powder
1 teaspoon red chilli flakes
1 teaspoon Kashmiri red chilli powder
1½ tablespoons Kashmiri red chilli paste
1 teaspoon chaat masala + for sprinkling
Black salt to taste
3 tablespoons oil
1 tablespoon gram flour (besan)
½ teaspoon carom seeds (ajwain)
1 tablespoon mustard oil
Butter for basting
Onion roundels for serving

Method

1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes.
2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoon chaat masala, black salt and salt in a bowl and whisk well.
3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant.
4. Add the gram flour mixture to yogurt mixture and whisk well.
5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour.
6. Preheat oven to 200° C.
7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown.
8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter.
9. Sprinkle some chaat masala and serve hot with onion roundels and pudinyachi chutney.

PUDINYACHI CHUTNEY

Ingredients

¼ medium bunch fresh mint leaves (pudina)
5-6 fresh coriander sprigs
2 green chillies
½ inch ginger, peeled
5-6 garlic cloves
Juice of 1 lemon
Salt to taste
2 tablespoons yogurt
1 teaspoon cumin seeds (jeera)

Method

1. Grind together mint leaves, torn coriander sprigs, broken green chillies, ginger, garlic cloves, lemon juice, salt, yogurt and cumin seeds to make smooth paste.
2. Serve with tandoori chicken.


Click to Subscribe: http://bit.ly/1h0pGXf
Cookware by : http://www.wonderchef.in
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor