Name: Chicken tandoori recipe by Rabia Hamnah at BetterButter
Prep time: 500 min
Cook time: 30 min
Total time: 530 min
Yield: 6
Ingredients: 8 large Chicken pieces (but i used small pieces); Oil, to baste; For the marinade:; 4 tsp red chilli paste; 3 Tbsp ginger and garlic paste; 2 tsp chaat masala; 1 1/2 tsp of the masala; 1 Tbsp oil; 3 Tbsp curd; Salt, to taste; Juice of 1/2 lemon; For the tandoori masala:; 2 sticks cinnamon; 1 Tbsp black peppercorns; 5 green cardamom; 3 brown cardamom; 2 tsp coriander seeds; 2 tsp cumin seeds; 2cloves; 1 bay leaf; 3/4 tsp turmeric

ABOUT Chicken tandoori RECIPE

Tandoori os my evertime favourite. Whenever we went restaurant first we order chicken tandoori and then only we order others. It is wel go with mint chutney nd garlic dip.

Ingredients Serving: 6

8 large Chicken pieces (but i used small pieces)
Oil, to baste
For the marinade:
4 tsp red chilli paste
3 Tbsp ginger and garlic paste
2 tsp chaat masala
1 1/2 tsp of the masala
1 Tbsp oil
3 Tbsp curd
Salt, to taste
Juice of 1/2 lemon
For the tandoori masala:
2 sticks cinnamon
1 Tbsp black peppercorns
5 green cardamom
3 brown cardamom
2 tsp coriander seeds
2 tsp cumin seeds
2cloves
1 bay leaf
3/4 tsp turmeric

Instructions

Make small gashes in the chicken pieces for the marinade to coat it nicely. Marinate chicken for overnight in fridge. Taste is too too gud.
For the tandoori masala: In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
In a mortar and pestle grind the dry roasted spices into a fine powder. Masala is ready.
For the marinade: In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.
Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
Serve with lemon wedges and onion rings,

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