Indian Curry: Tandoori Chicken

Indian Curry

Sunday, February 05, 2006

Tandoori Chicken

Chicken - 1.25kg - medium sized pieces
Curd - 1/2kg
Ginger+ Garlic paste - 2tblsp
Red chilli pwd - 2tsp
Dhaniya - 2tsp
Tandoor red colour - 1tsp
Salt - to taste
Garam masala pwd - 2tsp
Oil - to fry

Mix all the ingredients together.
Marinate in the chicken.
keep aside for 6-8 hours.
Deep fry the chicken in oil .
Spread on newspaper to do-away the excess oil.
Tandoor it on a Gas-Tandoor or grill in oven (on medium heat for about 30-40 mins) till it becomes crisp & is fully cooked.

Serving Tip:
Serve hot with onion, mint leaves, corriander leaves, lime juice & curd chutny.

Curd Chutny:
Curd - 1cup
Mint - 1 bunch
Green leaves - 3/4
Ginger-garlic paste - 1 tsp
Cummin seeds(zeera) - 1/2 tsp
Salt - to taste
Poppy seeds(khus) - 1tsp
Grated coconut - 1tsp
*Mix all ingredients in mixer jar.
*Serve with Tandoori chicken.