Its been over a month for my last post and i truly missed being online as much and posting on the blog.
Here i get back with a simple twist to the basic tandoori chicken. This recipe is definitely going to be a hit with people who love typical tandoori flavours .
Normally we don’t add tomato or browned onion paste .. but thats what adds depth the flavour.
Be generous with the basting .. butter makes it more tender and flavourful .
The dip mentioned in the last is the perfect accompanient to this dish. Serve it chilled with the chicken.
1200 gms of Chicken (200gms/ piece), Breast and Leg piece.
65gms Ginger garlic green chilli paste
200 gms Hung curd
15 gms Kashmiri red chilli powder
Juice of 1 lemon
40 gms Browned Onion, made into a paste
40 gms Tomato paste
2 pinch of Kasuri methi
½ tsp Garam masala
1 pinch cardamom powder
2 tsp Red chilli powder
50 gm Mustard oil.
Butter for basting
Chaat masala to serve
Marinate the chicken in Ginger garlic green chilli paste, Kashmiri red chilli powder, salt and lemon juice for an hour.
Rub the hung curd and all the spices , onion and tomato paste . Now put the Chicken into this marination. Drizzle the oil onto it.
Cover and keep refrigerated for a few hours.
Preheat the oven at 200 degree celcius. Roast the chicken pieces in the oven for 15-18 minutes. Keep basting with some butter. Change sides too.
Sprinkle some chaat masala and butter and Serve.
Serve it with a green chutney yogurt dip.
For the dip: Mix a teaspoon of green chutney in a cup of yogurt. Add some pizza seasoning/oregano. Add a pinch of Jeera powder and salt.
Voila. Its ready.
Please do try this recipe and give me your feedback . I would love to hear from all of you.
Till then ..
Bon Appetit Peeps !!