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Sunday, November 15, 2015

Tandoori chicken

Preparation Time: 10 minutes 
Marinate (rest) Time : 6 hours - overnight 
Bake Time : 30-35 minutes (or)
Stove Top : 15 minutes a batch
Serves : 4

Chicken: 600 gms (Thighs and leg pieces)
Ginger garlic paste: 1 tsp 
Lime juice: 1 tsp 
Kasoori methi : 1 tsp 
Tandoori masala: 3 tsp ( I posted homemade recipe before. Check it out)
Garam masala: 1 tsp 
Yogurt: 5 tbsp 
Red chili powder: 1 tsp 
Turmeric: 1 tsp 
Red color: 1/2 tsp 
Salt to taste 


Clean and cut the chicken pieces, slit the pieces.
Marinate Chicken with red chili powder, lime juice and salt for 15 minutes.
Now add the rest of the ingredients, mix 
well and refrigerate for at least 6 hours. Overnight marinate will be even better.

Pre heat the oven to 450 degrees F.
Lay the chicken in a oven safe pan lined with aluminum foil. Cook for 30-35 minutes until the chicken is tender.

Stove top:
Place the chicken onto skewers and fry them with 1 tbsp of oil on a griddle or any other flat pan. Keep turning once the pieces and cooked on one side. Once all sides are cooked, you can take it off the heat. It should take about 15 minutes to cook a batch of 4-5 skewers.

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