4 types of Tandoori Marinations Sanjeev Kapoor Khazana

Learning these four marinades will always come handy what with so many fabulous recipes waiting to be made. Also, some ingredients in the marinade will surprise you.

4 TYPES OF TANDOORI MARINATIONS

Ingredients

1200 grams chicken leg boneless, cut into 1 inch pieces
2-3 tbsps butter + for basting + for brushing
Chaat masala to sprinkle
Onion rings to serve
Lemon wedges to serve
Mint leaves to serve
Green chutney to serve
Red marination
1 tbsps red chilli paste
cup hung yogurt
2 tbsps ginger-garlic paste
Salt to taste
1 tsps red chilli powder
tsp black salt
1 tsp garam masala powder
tsp roasted dried fenugreek leaves (kasuri methi) powder
tsp chaat masala
1 tbsp roasted gram flour (besan)
lemon
2 tbsps mustard oil
Yellow marination
tsp turmeric powder
cup hung yogurt
1 tbsps ginger-garlic paste
Salt to taste
tsp yellow chilli powder
tsp black salt
1 tsp kasundi mustard paste
tsp chaat masala
tsp garam masala powder
tsp roasted dried fenugreek leaves (kasuri methi) powder
lemon
2 tbsps mustard oil
1 tbsp roasted gram flour (besan)
Green marination
1/3 cup blanched spinach puree
cup hung yogurt
1 tbsps ginger-garlic paste
1 tsp green chilli paste
Salt to taste
tsp black salt
1 tbsp fresh coriander paste
tsp garam masala powder
tsp roasted dried fenugreek leaves (kasuri methi) powder
1 tbsps roasted gram flour (besan)
lemon
2 tbsps mustard oil
tsp chaat masala
White marination
cup hung yogurt
1 tbsp ginger-garlic paste
tsp green chilli paste
Salt to taste
tsp black salt
tsp white pepper powder
tsp mace (javitri) powder
tsp green cardamom powder
tsp garam masala powder
tsp roasted dried fenugreek leaves (kasuri methi) powder
tsp chaat masala
1/3 cup fresh cream
2 tbsps roasted gram flour (besan)
40 grams processed cheese
2 tbsps butter, room temperature
lemon

Method

1. To make red marination, take hung yogurt in a large bowl. Add red chilli paste, ginger-garlic paste, salt, red chilli powder, black salt, garam masala powder, dried fenugreek leaves powder, chaat masala, roasted gram flour, and squeeze the juice of lemon and add mustard oil and whisk till well combined.
2. To make yellow marination, take hung yogurt in another bowl. Add ginger-garlic paste, turmeric powder, salt, yellow chilli powder, black salt, kasundi mustard paste, chaat masala, garam masala powder, roasted dried fenugreek leaves powder, and squeeze the juice of lemon. Add mustard oil and whisk till well combined. Add roasted gram flour and mix well.
3. To make green marination, take hung yogurt in yet another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, spinach puree, coriander paste, garam masala powder, roasted fenugreek leaves powder, roasted gram flour, squeeze the juice of lemon into it, add mustard oil and chaat masala and mix till well combined.
4. To make white marination, take hung yogurt in another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, white pepper powder, mace powder, green cardamom powder, garam masala powder, roasted dried fenugreek leaves powder, chaat masala, fresh cream, roasted gram flour, grate the processed cheese, and add butter, and squeeze the juice of lemon and whisk till well combined.
5. Add 300 grams chicken into each marination and mix well. Set aside to marinate for 1-2 hours.
6. Thread the chicken pieces onto individual skewers.
7. Heat butter in a non-stick grill pan. Place the chicken skewers on it and grill on high heat for 3-4 minutes. Flip and cook the other side till done, basting with butter in between.
8. Arrange the cooked chicken skewers on a serving plate and brush some butter over them. Sprinkle chaat masala and serve hot with onion rings, lemon wedges, mint leaves, and green chutney.

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