Directions
- 1Marinate chicken with ginger garlic paste, salt and chilli powder for 30 minutes.
- 2Mix the remaining spices and lemon juice with yogurt and add to the marinated chicken.
- 3Mix well and leave for 30 more minutes.
- 4Heat oil in a large pan, add chicken pieces in a single layer and cook on high flame till browned on all sides.
- 5Add 1/2 cup water, cover and cook on medium to medium low till chicken is cooked through and water dries up.
- 6Whisk the remaining ingredients except chaat masala and melted butter in a bowl.
- 7Pour it over hot chicken, sprinkle chaat masala and pour the butter on top.
- 8Garnish with chipped coriander if you wish.
- 9Serve hot with naan or parathay.
Ingredients
- 1 kg Chicken
- 1 tsp salt
- 2 tbsp ginger garlic paste
- 0.5 tbsp chilli powder
- 4 tbsp thick yogurt
- 1 tsp cumin powder
- 1 tsp black salt
- 0.33 tsp salt
- 0.5 tsp chilli powder
- 2 tsp tikka/tandoori masala
- 4 tsp chaat masala
- 1 lemon lemon juice
- 1 cup yogurt
- 0.5 cup cream
- 1 handful fresh coriander
- 1 green chilli green chilli
- 1 handful fresh mint leaves
- 0.25 tsp salt
- 1 tbsp chaat masala
- 80 g butter
Equipment
large pan
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