Tandoori Chicken
Food
Ingredients for the marinade1 small chicken, about ½ Kg 1 desp.lemon juice35 gms green papaya 6 cloves of garlic1 tsp. coriander seeds1 desp. vinegar½ tsp. salt¾ tsp. red pepper and a pinch of red colouring1 desp. salad oil (optional)½ tsp. salt10 gms ginger½ tsp. black cumin seeds1 desp. lemon juice30 gms or 6 tsps. curd
Ingredients for sprinkling½ tsp. grounded amchoor or mango powder½ tsp. grounded dried methi (fenugreek) leaves 1 tbsp. melted ghee (clarified butter)½ tsp. roasted and grounded black cumin seeds1 desp. lemon juice
MethodWash and dry the chicken with a piece of cloth. Make cuts over the breast and legs and rub ½ tsp. salt and 1 desp. lemon juice into them and over the surface of the cavity. Leave it for half an hour.
Grind all the ingredients of the marinade very fine along with lemon juice, vinegar and curd. Lastly, add salt and half of the red pepper. Rub this paste into the chicken. Also insert it into the cuts and sprinkle the remaining red pepper over it. Leave it in the marinade for at least 12 hours. Remove the excess paste and pass a pointed skewer through the chicken. Roast in the tandoor or in a hot oven for 15 mts, in 450 degrees Fahrenheit temperature.
Remove it from the oven. Then rub lemon juice and sprinkle grounded masala and paste it with the melted ghee. Place it again in the tandoor or electric oven for about 10 mts. After it is done, remove the skewer.
Serve immediately with onions, green chillies, shredded ginger and mint leaves. Sprinkle lemon juice and seasoning on top. Relish with salad.
Food
Ingredients for the marinade1 small chicken, about ½ Kg 1 desp.lemon juice35 gms green papaya 6 cloves of garlic1 tsp. coriander seeds1 desp. vinegar½ tsp. salt¾ tsp. red pepper and a pinch of red colouring1 desp. salad oil (optional)½ tsp. salt10 gms ginger½ tsp. black cumin seeds1 desp. lemon juice30 gms or 6 tsps. curd
Ingredients for sprinkling½ tsp. grounded amchoor or mango powder½ tsp. grounded dried methi (fenugreek) leaves 1 tbsp. melted ghee (clarified butter)½ tsp. roasted and grounded black cumin seeds1 desp. lemon juice
MethodWash and dry the chicken with a piece of cloth. Make cuts over the breast and legs and rub ½ tsp. salt and 1 desp. lemon juice into them and over the surface of the cavity. Leave it for half an hour.
Grind all the ingredients of the marinade very fine along with lemon juice, vinegar and curd. Lastly, add salt and half of the red pepper. Rub this paste into the chicken. Also insert it into the cuts and sprinkle the remaining red pepper over it. Leave it in the marinade for at least 12 hours. Remove the excess paste and pass a pointed skewer through the chicken. Roast in the tandoor or in a hot oven for 15 mts, in 450 degrees Fahrenheit temperature.
Remove it from the oven. Then rub lemon juice and sprinkle grounded masala and paste it with the melted ghee. Place it again in the tandoor or electric oven for about 10 mts. After it is done, remove the skewer.
Serve immediately with onions, green chillies, shredded ginger and mint leaves. Sprinkle lemon juice and seasoning on top. Relish with salad.
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