Ingrédients
750 grams whole chicken, cut into 4 pieces on the bone
2½ tablespoons lemon juice
½ teaspoon turmeric powder
Salt to taste
3½ tablespoons Kashmiri red chilli paste
1½ tablespoons ginger-garlic paste
¾ cup hung yogurt
½ teaspoon garam masala powder
¼ teaspoon carom seeds (ajwain)
½ teaspoon chaat masala + for sprinkling
1½ tablespoons gram flour (besan)
1 teaspoon red chilli flakes
Oil for greasing
2 medium onions
½ medium tomato
¼ medium cucumber
½ lemon
A fresh mint sprig for garnishing
Melted butter for brushing
Preparation
1. Make incisions on both sides of chicken pieces and place on a plate. Add 2 tablespoons lemon juice, salt and rub well from all sides.
2. Add turmeric powder, 2 tablespoons Kashmiri red chilli paste and 1 tablespoon ginger- garlic paste and rub well again. Refrigerate to marinate for 20-25 minutes.
3. To prepare 2nd marinade, combine hung yogurt, remaining Kashmiri red chilli paste, remaining ginger-garlic paste, lemon juice, garam masala powder, carom seeds, ½ teaspoon chaat masala and gram flour in a bowl and whisk. Add salt and whisk. Add chilli flake and whisk well.
4. Put the marinated chicken pieces in another bowl, add the 2nd marinade and rub well. Set aside to marinate for 1 hour.
5. Preheat oven to 200° C.
6. Grease a baking tray with some oil, place the marinated chicken pieces and apply the marinade.
7. Put the tray into the preheated oven and bake for 30 minutes.
8. Peel the onions and cut into thin roundels. Cut the sides of tomato and further cut into a fan.
9. Diagonally cut the cucumber and further cut into a fan.
10. Halve a lemon and peel some skin using a knife and tie a knot to make a tail. Place a mint sprig on top.
11. Brush some melted butter on top.
12. Place onion roundels, tomato fans, lemon slice and cucumber fan on one side of a serving platter and tandoori chicken on another side. Sprinkle some chaat masala on top and serve hot.
- time
Prep 20 mins
Cook 45 minsWatch how to make this recipe >> link--https://youtu.be/rFNEYt_55o8
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