Ingredients
500g CHICKEN
½ cup hung curd or yogurt
25g chicken tandoori masala powder
1 tsp kashmiri red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
¼ tsp pepper powder
¼ tsp salt or more to taste
2 tbsp mustard oil
2 tbsp white vinegar
1 tbsp lime juice
Mint yoghurt chutney (Optional)
20g fresh mint
3/4 cup plain yoghurt
1 tsp Lime juice
Salt & pepper
1 tsp Olive oil – optional
Instruction
1. To a mixing bowl, add thick yogurt or hung curd. To make thick yogurt or hung curd, line a thin cloth, Pour 1 cup curd. Wring it gently and strain off the water.
Make a knot and hang it to a hook for 45 mins. Then use half cup.
2. Next add in ginger garlic paste, chicken tandoori masala powder, kashmiri red chili powder, salt, pepper powder, mustard oil, white vinegar and lemon juice.
Mix everything well. The marinade has to be thick and not of dripping consistency.
3. Make deep slits over the chicken and add it to the bowl.Marinate the chicken well into the slits.
4. Cover and set aside for at least 6 hours.
5. Preheat oven to 180 degree C/350 degree F. Line a tray with a baking paper or aluminium foil (to hold the drippings) and place a greased wire rack on the tray.
6. Remove chicken from the Marinade, shaking off excess, and place on the greased wire rack. Grill for 25 minutes, then spread on Marinade,
turn the chicken and spread Marinade on the other side.
7. Bake for a further 25 minutes or until the chicken is cooked.
8. Let the chicken rest for 5 minutes on a wire rack before serving.
9. Garnish with cilantro/coriander leaves and serve with lemon wedges and Mint Yoghurt. (Optional)
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Music : Angels Dream by Aakash Gandhi
Source : YouTube Creator
License : free to use
source
