INGREDIENTS
- Chicken (skinless) - 2no (600-650gm each)
- Salt - To taste
- Red chilly powder - 1tsp
- Lemon juice - 30ml
- Hung curd -300gm
- Ginger paste - 2tsp
- Garlic paste - 2tsp
- Tandoori masala - a pinch
- Clarified butter - for basting
METHOD
1. Clean, wash and make deep incisions at least, 3 on each breast and leg. Sprinkle
salt, red chilly powder, lemon juice and rub over the chicken and keep aside.
MARINATION
1. Whisk hung curd in a bowl, add the remaining ingredients in the descending
order and mix well. Dip chicken in the mixture and rub well. Keep to marinate to 3-4 hours.
COOKING
1. Take a skewer and skew marinated chicken from tail to head, leaving a gap of at least 2-3 inches between the chicken.
2. Roast in a moderately hot tandoor or a charcoal grill for 10-15 minutes until half done.
3. Hang the skewer to let the excess moisture drip for 4-5 minutes, baste with
butter and roast further for 4-5 minutes until done.
4. Remove from skewer, cut each chicken into 4 pieces.
5. Sprinkle tandoori masala. Serve hot with lacha salad, lemon wedge and choice of
chutney.
TO SERVE 4
COOKING TIME: 15-20 Minutes
No comments:
Post a Comment