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.
You need:
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
How to:
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 !!
