| First marinade |
- chicken
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp kashmir red chilli powder
- 2 tsp salt
- 1 lemon
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- Make incisions with a sharp knife on the chicken breast, legs and thighs.
- In a large bowl marinate the chicken with the ginger paste, the garlic paste, 2 tsp of red chili powder, the juice of the lemon and 1½ tsp of salt.
- Mix it well and keep It aside for 15-20 minutes.
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| Second marinade |
- 3 tbsp mustard oil
- 2 tsp kashmir red chilli powder
- ½ tsp carom seeds
- 2 tbsp gram flour
- ¼ tsp turmeric powder
- ½ cup hung yogurt
- ¼ tsp black salt
- 1½ tsp garam masala powder
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- Turn the heat on medium and heat the mustard oil in a pan.
- Add the ajwain (carom seeds) and the gram flour.
- Mix it well and cook for 2 minutes.
- Switch off the flame and add the turmeric powder. Stir continuously. Keep it aside.
- Take a mixing bowl to add the yogurt, the red chili powder, the black salt, the cooked gram flour and ½tsp of salt.
- Wisk and mix it well to get the smooth paste.
- Add garam masala, mix well.
- Add the first marinated chicken, mix it well and keep it aside for at least 3 hours.
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| Cooking in the oven |
- 1 tbsp ghee
- ½ tsp chaat masala
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- Preheat the oven to 180°C (355°F) for 5-6 minutes.
- Place the chicken on a grill over a plaque and cook for 15-20 minutes.
- Flip in between after 5-6 minutes and brush with ghee
- Cook again for 6-8 minutes at broil to burn the marinade.
- Remove from the oven; brush the butter over the chicken.
- Place the tandoori chicken on serving plates, sprinkle some chaat masala, red chilli powder on top and serve hot.
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| 📝 Notes |
- Add a splash of water for a thinner consistency. The dressing will also harden up a bit in the refrigerator, so feel free to add a tablespoon or two of warm water to thin it out after it's been refrigerated.
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| Sources |
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