Directions
- 1First marination: Mix the chicken with salt, ginger-garlic paste and lemon juice. Let it sit for 30 minutes.
- 2Prepare the second marination: In a bowl, mix mustard oil, degi mirch powder, hung curd, salt, kasoori methi, garam masala and cumin powder.
- 3Mix well until smooth.
- 4Add the first marinated chicken to the second marination and mix well.
- 5Marinate for half an hour.
- 6Add a little lemon juice.
- 7Place the marinated chicken onto skewers.
- 8Roast the chicken in a tandoor at a temperature of 180-200 degrees for 10-12 minutes.
- 9Cover the tandoor with a lid for a smoky flavor.
- 10After 10 minutes, baste the chicken with butter.
- 11Cover again and roast for another 2 minutes.
- 12Serve and garnish with butter, chat masala and coriander.
Ingredients
- 250 gm Chicken Thai boneless
- 100 gm hang curd
- 20 gm degi mirch
- 50 ml mustard oil
- 5 gm kasoori methi
- 20 gm g.garlice paste
- 5 gm garam masala
- 10 gm cumin powder
- 2 no lemon juice
- 0 bhuna besan
- 0 to taste salt
- 0 black salt
Equipment
Tandoor
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