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Features for "Chicken Tandoori"
Non-vegetarian dish, served as snacks or starter, a north-Indian delicacy
Ingredients for "Chicken Tandoori" (Click here for measurement conversion) Chicken cleaned and skinned - 1 medium (about 800 gm)
Yoghurt - 1 cup, well beaten
Garam Masala - 1 teaspoon
Cumin powder - 1 teaspoon
Chilli powder - 1 teaspoon
Whole red chilli - 4, made into a paste with little water
Ginger paste - 1 Tablespoon
Garlic paste - 1 Tablespoon
Lemon juice - 2 Tablespoons
Oil - 2 Tablespoons
Butter - as needed for basting
Salt - to taste
Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Method for "Chicken Tandoori"
Make cuts on the chicken. Marinate chicken with mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours. Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done. Soak the chicken in butter and roast for another 3 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves. Serve hot with your choice of dip, chutney, or ketchup.
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