Tandoori Styled Chicken Curry

PREPARATION & FIRST MARINATION (30 MINUTES): Wash the chicken and cut down the fat. Pat dry and Prick each piece with a fork. Now, blend the Vinegar and Kashmiri Mirch together and rub it on all the chicken pieces and keep it for 30 minutes.

PREPARATION & SECOND MARINATION: Take hung curd, onion, garlic, ginger, roasted cumin powder, roasted coriander powder, Kashmiri Mirch, black pepper powder (opt), garam masala, turmeric and salt to taste in a food processor and blend them together into a fine paste. Add the mixture to the pre-marinated chicken and coat it properly and keep it in the fridge for 4 hours.

COOKING: In a wok heat ghee and tamper the roughly crushed cloves and add the chicken pieces. Pick up the pieces one by one so that the frying don't get messed up by the excessive spices from marination.

Keep shallow frying until the chicken pieces turn golden brown, keeping 15 minutes in each side in low-medium heat.

Then add the masala from the marination utensil adding half cup of water and cook until the gravy of spices is properly cooked.

Sprinkle finely chopped mint leaves and serve hot with rice.