Tandoori chickenSeptember 11, 2014
Chicken- 500 kgs ( I took boneless chicken)
Low fat Yogurt / Curd – 1 cup
Onion – 1 (small around 57 gm)
Lime – 1/2
Garlic – 1 clove
Ginger – 1/2 inch (size of garlic), peel the skin off
Green Chili – 2
Garam Masala – 1 1/2 tsp
Salt – 1 tsp or as per taste
Red food color + Orange Food Color (kesari powder) – few large drops
Wash the chicken legs. Let the water drain and place them on a large plate. Do not remove the skin part, it will actually protect the flesh when you bake. Create 2 slits on each side of the leg. The knife needs to touch the bone which means the slit is nice deep and big. This will help the marinade to penetrate into the chicken.
Squeeze 1/2 lime into a bowl. To the lime juice, add 1/2 tsp salt. Mix it well so that the salt dissolves. Now take 1 leg piece at a time, take some lime juice and massage the chicken on both sides. Using a spoon or your hand add few drops of lime juice into the slits and massage it. Repeat with other chicken piece. By the time you massage the last piece you would have very less juice, but that’s ok. Place them back on a plate and refrigerate it for 20-30 minutes.
Meanwhile, in a blender/mixie, add yogurt/curd, garam masala, ginger, garlic, 1/2 tsp salt, green chili, sliced onion and grind it to a smooth paste. You might want to ensure that there are not small chunks of garlic or onion. Please feel free to adjust salt as per your taste. I have added extra salt to the paste.
Read also: LUCKNOWI CHICKEN DRY
© Ruchie Verma.
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