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Tandoori Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could be offered at many established incidents possibly. I am certain you will see lots of people who just like the Tandoori Chicken dishes which you make.
Alright, don’t linger, let’s task this tandoori chicken formula with 15 materials which are absolutely easy to acquire, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.
Composition for Tandoori Chicken:
- Take 1 kg for Chicken (whole leg,thighs or drumstick)
- Make ready 2 tsp of ginger garlic paste
- Need 3 tsp of red chilli powder
- Give 1 tsp - turmeric powder
- Provide 1 tsp for pepper powder
- Make ready 1 tsp - cumin powder
- Provide 1/2 tsp for kasoori methi
- Prepare 1 tsp for coriander powder
- Prepare 1 tsp of garam masala
- Prepare 2 tsp of tandoori masala
- You need 1/2 tsp for food colour
- Take 150 grams hunk curd
- Make ready 2 tsp - lemon(juice)
- Give As needed of Oil or butter to brush on chicken
- Make ready To taste of Salt
Tandoori Chicken step by step:
- Clean the chicken with turmeric powder and drain the water completely.
- Now gash the chicken into flesh part or thick portion,so that the marination goes in evenly.
- In a mixing bowl add red chilli powder, cumin powder,coriander powder, pepper powder, ginger garlic paste,turmeric powder,tandoori masala, food colour, hunk curd,lemon juice,salt, garam masala and mix everything together and make it into paste.
- Take each chicken pieces and marinate separately.
- Refrigerate for 5-6 hrs or overnight.
- Preheat oven for 10 minutes(350-400 degree F)
- Line up the baking tray with silver foil and keep the chicken pieces on wire rack for 25mins(350 degree F)on one side and 25 minutes on other side.
- Show the chicken pieces on direct heat and serve with mint chutney.
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