Monday, June 30, 2008




Chicken 1 full
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1t sp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Oil 30 ml
Saffron color ¼ tsp
Kasuri Methi 2 tbsp
Salt to taste

Marination 1
§ Cut chicken into 4 major pieces (2 leg piece 2 breast piece, one neck
§ piece if your like) Clean it well
§ Put small slits on the chicken pieces all over for good Mari nation
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over within the slits, allow it to marinate for 20-30 min

Marination 2
§ In a separate bowl, mix together hung curd, creame, oil, kasoori methi ,
§ garam masala powder salt ½ tsp, saffron colour and red chilly powder.
§ Apply this all over the pieces and marinate it for at least 4 hours in a refrigerator
§ Heat the gas/charcoal tandoor. Place the Marinated chicken pieces on the tandoor grill.
§ Cook for 5 min on 1 side and brush oil in between on the chicken pieces so that they don’t dry up.
§ Cook on other side for another 5-8 min or till the chicken is tender
§ Sprinkle Chat masala powder on top of chicken
§ Serve hot with Pudina chutney and sliced onion

Tip: You can make same recipe in OTG. In a preheated oven cook chicken for 10 min at 250 degree centigrade. Brush it with oil in between as mentioned above

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