Name: Tandoori chicken- from Punjab recipe by Soma Mukherjee at BetterButter
Prep time: 720 min
Cook time: 25 min
Total time: 745 min
Yield: 4
Ingredients: Chicken 1 kg; Curd 1 cup; Garlic paste 2teaspoon; Ginger paste 2 teaspoon; Salt as required; Black pepper powder 1 teaspoon; Kasuri methi 2 teaspoon; Red cilli powder 1/2 teaspoon, kashmeri red cilli powder 1/2 teaspoon; Lemon juice table spoon; Garam mashala powder 1 teaspoon; Coriander powder 1 teaspoon; Mustard oil 2 table spoon; Chat mashala 1/2 teaspoon

Ingredients Serving: 4

Chicken 1 kg
Curd 1 cup
Garlic paste 2teaspoon
Ginger paste 2 teaspoon
Salt as required
Black pepper powder 1 teaspoon
Kasuri methi 2 teaspoon
Red cilli powder 1/2 teaspoon, kashmeri red cilli powder 1/2 teaspoon
Lemon juice table spoon
Garam mashala powder 1 teaspoon
Coriander powder 1 teaspoon
Mustard oil 2 table spoon
Chat mashala 1/2 teaspoon

Instructions

CLEAN CHICKEN PIECES
MAKE DEEP SLITS ON IT TO ABSORB SPICE
IN A MIXING BOWL MIX CURD WITH GARLIC PASTE
KASURI METHI
BLACK PEPPER POWDER TERMARIC POWDER SALT GINGER PASTE
KASHMERI RED CILLI POWDER
RED CILLI POWDER
CORIANDER POWDER
GARAM MASHALA POWDER
LEMON JUICE
FOOD COLOUR (OPTIONAL)
MUSTARD OIL
ADD CHICKEN PIECES AND RUB WITH THE MASHALA MIX
NOW REFRIGERATE IT FOR OVERNIGHT OR ATLEAST FOR 2 HOURS
FOR MAKING TANDOORI CHICKEN PREHEAT THE OVEN AT 200°C FOR ABOUT 20 MINUTES
GRILL IT FOR 15 MINUTES
THEN BRUSH OIL WITH THE MARINADE AND GRILL THE OTHER SIDE FOR ABOUT ANOTHER 10 MINUTES
OR GRILL UNTIL IT COOKED PROPERLY
REPEAT THE SAME PROCESS FOR REMAINING MARINATED CHICKEN PIECES
REPEAT THE SAME PROCESS FOR REMAINING MARINATED CHICKEN PIECES IT'S READY
SPRINKLE CHAT MASHALA
SERVE WITH ONION RINGS CUCUMBER AND LEMON

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