Serves 1
Directions
- 1Take hung curd (strained yogurt) in an open vessel.
- 2Malax the hung curd well to achieve a creamy texture.
- 3Add ginger garlic paste to the creamy hung curd.
- 4Mix the ginger garlic paste thoroughly with the hung curd.
- 5Add cumin powder to the mixture.
- 6Add peri peri powder to the mixture.
- 7Add degi mirch and coriander powder to the mixture.
- 8Add salt to taste.
- 9Mix all the spices and hung curd until well combined and the color changes.
- 10Prepare rogan by heating mustard oil and adding degi mirch to it for color.
- 11Pour the prepared rogan into the marination mixture.
- 12Mix the rogan into the marination until a uniform orange color is achieved.
- 13Add the pre-cut chicken to the marination.
- 14Marinate the chicken thoroughly with the prepared mixture.
- 15The marinated tandoori chicken is now ready to be roasted and eaten.
Ingredients
- Hung Curd (strained yogurt)
- Ginger Garlic Paste
- Cumin Powder
- Peri Peri Powder
- Degi Mirch (Kashmiri chili powder)
- Coriander Powder
- Salt
- Mustard Oil
- Chicken
Equipment
Open vessel/mixing bowlSmall bowl (for ginger garlic paste)SpoonGloves
Tips
- Ensure the hung curd is creamy for the best texture in the marination.
- The rogan (mustard oil with Degi Mirch) is used for good color.
- This marination can be used for chicken tikka, tandoori chicken, mushroom tikka, paneer tikka, or any roasted item.
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