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Main Ingredients | Chicken, Lemon juice |
Cuisine | Punjabi |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Tandoori Chicken
- 750 grams Chicken on bone, cut into medium size pieces
- 1 tablespoon Lemon juice
- to taste Salt
- 2 tablespoons Ghee
- 1 teaspoon Garam masala powder
- 1 teaspoon Kashmiri red chilli powder
- 1/4 teaspoon Green cardamom powder
- to taste Black pepper powder
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon + for garnishing Oil
Method
- Preheat oven at 180ºC. Grease a baking tray with oil.
- Make incisions on the chicken pieces and place them in a bowl. Add lemon juice and salt and mix well. Set aside to marinate for 10 minutes.
- Heat ghee in a non-stick pan. Add garam masala powder, ½ teaspoon chilli powder and green cardamom powder, mix well and heat for a minute.
- Reserve some of the spiced ghee and add the remaining to the chicken. Mix well.
- Add pepper powder, ginger-garlic paste and salt and mix well. Add remaining chilli powder and oil and mix well. Set aside for 30 minutes.
- Place the chicken on the baking tray, put in the preheated oven and bake for 40-45 minutes.
- Reheat the spiced ghee and brush the tandoori chicken with it. Serve hot garnished with fresh coriander sprigs, lemon wedges and ring onions.
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