Sunday, 10 August 2014

TANDOORI CHICKEN

CHEF BB
TANDOORI CHICKEN
INGREDIENT
800 gms                                  Chicken, cleaned
100 Gms                                  Hang curd
15 Gms                                                Ginger garlic paste
10 Gms                                                Kashmir red chili powder
05 Gms                                                Garam masala powder
05 ml                                       Lemon juice
½ tsp                                        Salt
05 Gms                                                Tandoori chicken masala
20 Gms            /30 gms                       Butter (for marination/for brushing)
¼ tsp                                        Kasoori methi powder
½ tsp                                        chaat masala
50 gms                                                onion rings or half rings (very finely sliced)
MOP
            Cut or take whole chicken as you required. Add hang curd, ginger garlic paste, Kashmir red chilly pd, garam masala pd, lemon juice, salt, tandoori chicken masala, kasoori methi powder and butter. Prepare a thick paste. Now keep it aside for 04 hours if possible in freeze. Then cook it in tandoor, griller or oven. (griller temp 150 degree c / oven tem 175 degree c). While cooking apply some butter to give it good colour, smell and to avoid dryness also. After cooking sprinkle chat masala. Garnish with onion rings and serve it hot. You can serve it with mint chutney or green chutney also.
Note: - to prepare hang curd takes curd in a muslin cloth. Tie this up and keep it in freeze for 6 hours curd will change in form of powder.


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