Tandoori Cuisine

Select Language Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Bengali Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch English Estonian Filipino Finnish French Galician Georgian German Greek Gujarati Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Javanese Kannada Khmer Korean Latvian Lithuanian Macedonian Malay Maltese Marathi Nepali Norwegian Persian Polish Portuguese Punjabi Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Tamil Telugu Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish

This is a collection of articles archived for the excellence of their content. You can help by converting these articles into an encyclopaedia-style entry, deleting portions of the kind normally not used in encyclopaedia entries. Please also fill in missing details; put categories, headings and sub-headings; and combine this with other articles on exactly the same subject. Readers will be able to edit existing articles and post new articles directly on their online archival encyclopædia only after its formal launch. See examples and a tutorial.

Sanjeeda’s tandoori chicken

The Times of India

Sanjeeda’s tandoori chicken

Sanjeeda's tandoori chicken

Ingredients

Chicken (whole): 800 gm, Kashmiri red chilli powder: 1 tsp, Lemon juice: 3 tsp, Salt to taste For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste, Ginger-garlic paste: 50 gm, Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges.

Method

Skin, wash and clean the chicken. Make incisions with a knife on breast and leg pieces. Apply a mixture of Kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour. Mix Kashmiri red chilli powder, salt, gingergarlic paste, lemon juice, garam masalapowder and mustard oil to the yogurt. Apply this marinade onto the chicken pieces. I Put the chicken on the skewers and cook in a moderately hot tandoor. Baste it with a little butter and cook for another five minutes. Remove the chicken from the tandoor and sprinkle chaat masala powder and serve it with onion rings and lemon wedges.