Preparation Time 30 minutes
Ingredients
1 (~2 lbs) of chicken
1 tsp red chilli powder
1 tbsp lemon juice
Salt to taste
Marinade
200-250 gms of yogurt
1 tsp red chilli powder
Salt to taste
1 tbsp ginger paste
2 tbsp garlic paste
2 tbsp lemon juice
½ tsp garam masala powder
2 tbsp Ghee/butter/Olive oil
A pinch of edible orange color
½ tsp of chaat masala
Garnish
Onion rings and lemon wedges
Procedure
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Mix Red chilli powder, salt, ginger-garlic paste, lemon juice, orange color, garam masala powder and oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for 6-24 hours.
Put the chicken onto the skewers and cook in a hot tandoor or a pre-heated oven (400 degrees Celsius) for 20 to 25 minutes. Baste it with butter and cook for a further 5 minutes turning the chicken pieces over.
½ tsp of chaat masala
Garnish
Onion rings and lemon wedges
Procedure
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Mix Red chilli powder, salt, ginger-garlic paste, lemon juice, orange color, garam masala powder and oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for 6-24 hours.
Put the chicken onto the skewers and cook in a hot tandoor or a pre-heated oven (400 degrees Celsius) for 20 to 25 minutes. Baste it with butter and cook for a further 5 minutes turning the chicken pieces over.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
1 comment:
It's yummmy!!
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