Name: Fiery hot curried Tandoori Chicken recipe by Moutushi Mitra at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 6
Ingredients: 2.5 lb or 1 kg Chicken on bone, medium to large cut; 1 US cup or 240 ml Greek yogurt, thick and whipped; 2 inch fresh ginger, grated or minced; 12 large Garlic cloves, grated or minced; 4 Indian hot green chillies, minced (or use less to reduce heat); About 50 gm or 1.76 oz or 5 heaped tbsp, of your favorite Tandoori Masala; Salt to taste; 50 gms or 2 oz butter; About 1/4 US cup or 60 ml light olive oil or vegetable oil; Lime wedges to garnish and finish

ABOUT Fiery hot curried Tandoori Chicken RECIPE

This one is not for the light hearted! The tantalizing flavors are sure to send your senses and taste-buds on a joy ride. It's a great recipe, for Indian dinner parties.

Ingredients Serving: 6

2.5 lb or 1 kg Chicken on bone, medium to large cut
1 US cup or 240 ml Greek yogurt, thick and whipped
2 inch fresh ginger, grated or minced
12 large Garlic cloves, grated or minced
4 Indian hot green chillies, minced (or use less to reduce heat)
About 50 gm or 1.76 oz or 5 heaped tbsp, of your favorite Tandoori Masala
Salt to taste
50 gms or 2 oz butter
About 1/4 US cup or 60 ml light olive oil or vegetable oil
Lime wedges to garnish and finish

Instructions

Rinse Chicken in a colander and drain out all water well. Transfer chicken to a large mixing bowl. Add yogurt, salt, minced giner, garlic, green chillies and the tandoori masala. Mix well to coat the chicken.
Cover the bowl and marinade the chicken for about 2 hours to overnight.
In a wok, over medium heat, add the butter and oil. Let the butter melt in.
Pick up 2 to 4 chicken pieces without the marinade, and carefully place in the hot oil-butter mix, so they don't overlap. Let fry. Flip to fry the other side till slightly golden on both sides. Fish out the chicken in a separate bowl.
Fry the remaining chicken pieces in batches similarly till golden. Set aside in the bowl.
Add the marinade in the remaining butter-oil mix and return all the chicken pieces in it. Cover cook till done. Stir/flip once or twice midway to prevent sticking/charring. Take off from heat when done. Test salt.
Serve hot with lime wedges alongside steaming Basmati rice or Naan.

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