Description:
Tandoori Chicken With Mint Chutney
Preparation:
1) Make gashes on Chicken Pieces carefully.
2) Mix Yogurt, Garlic Paste, Ginger Paste, Tandoori Paste, Turmeric Powder, Red Chilli Powder, & Salt well in a bowl.
3) Add Chicken Pieces and mix well for marination.
4) Keep in the fridge for 30 mins. to marinate.
5) Mix Mint Chutney, Coriander Chutney, Green Chilli Chutney & Powder Sugar well and keep in the fridge.
Cooking:
1) On medium flame heat Oil in non- stick pan.
2) Add Salted Butter, place marinated Chicken Pieces (Gashes should be upside) and fill leftover marinade in gashes carefully.
3) Cover & Cook for 3 mins.
4) Turn upside down each Chicken Piece time to time for approx 12 mins, until crispy.
5) Remove from flame & Do not cover.
6) For Tandoor taste without oven, place small bowl in middle of big microwavable bowl and place cooked chicken Pieces around small bowl.
7) On stove flame directly, place piece of charcoal carefully.
8) Heat up charcoal well and place in above said small bowl.
9) Add few drops of Oil on heated charcoal, immediately cover said big bowl for 3 mins.
Serve For: 2 Person
Total cooking time: 55 mins.
Garnishing:
Serve hot with prepared Chutney Mix, Onion Slices & Lemon Wedge.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Chicken | 400 Gms |
|
| Yogurt ( Dahi ) | 200 Gms | |
| Oil | 2 Tablespoon |
|
| Salted Butter | 10 Gms | |
| Tandoori Paste | 1 Tablespoon |
|
| Turmeric Powder | 1 Teaspoon | |
| Red Chilli Powder | 1 Tablespoon | |
| Charcoal | 1 Piece |
|
| Garlic Paste | 0.5 Tablespoon | |
| Ginger Paste | 0.5 Tablespoon | |
| Salt | As Per Required |
|
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