Tandoori Chicken

 

1 chicken

 

First marinade

Kashmiri chilli powder 1tbsp

Lemon juice 1 tbsp

Salt per taste

 

Second marinade

Yoghurt 200 gms

Kashmiri red chilli powder 1 tbsp

Salt per taste

AL masala 2 tbsp

Lemon juice 2 tbsp

Garam masala powder ½ tsp

Oil 2 tbsp

Butter for basting

Chaat masala ½ tsp

 

Apply first marinade for half an hour

Remove whey of yoghurt by hanging in muslin cloth for 15 to 20 mins. Mix it with rest of ingredients. Apply to chicken pieces and refrigerate for 3-4 hours

Bake in oven. When done, baste in butter and finish in frying pan.

Sprinkle with chaat masala.

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