Tandoori Chicken Khazana of Indian Recipes Sanjeev Kapoor Khazana

Punjabiyaan di Shaan ..Tandoori chicken makes everyone go weak-in-the-knees A delicious marination and grilled on slow charcoal fire gives it that earthy, smoked taste.

TANDOORI CHICKEN

Ingredients

750 grams chicken, cut into 2 breast pieces and 2 leg pieces on the bone
1 teaspoon Kashmiri red chilli powder
lemon
Salt to taste
Butter, for basting
teaspoon chaat masala
Onion rings to serve
2 lemons, cut into wedges
Mint leaves to serve
Green chutney to serve
Marinade
cup hung yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon Kashmiri chilli powder
Salt to taste
lemon
teaspoon garam masala powder
tsp dried fenugreek leaves (kasuri methi) powder
2 teaspoons mustard oil

Method

1. Make incisions with a sharp knife on breast and leg pieces of the chicken.
2. Apply a mixture of Kashmiri red chilli powder, lemon juice and salt to the chicken pieces set aside for hour preferably in the refrigerator.
3. To make the marinade, take hung yogurt in a large bowl. Add ginger paste, garlic paste, Kashmiri red chilli powder, salt, squeeze the juice of lemon directly into it, add garam masala powder, dried fenugreek leaves powder, and mustard oil and mix.
4. Apply this marinade to the chicken pieces and refrigerate for 3-4 hours.
5. Preheat the oven at 200 C.
6. String the chicken pieces onto the skewers and arrange on a baking tray. And place it in the preheated oven for 10-15 minutes.
7. Bring it out of the oven and baste with some butter and place it back in the oven for 2-3 minutes.
8. Bring it out of the oven again, baste with butter again.
9. Sprinkle chaat masala over them and serve hot with onion rings, lemon wedges, mint leaves, and green chutney.

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