Directions
- 1Mix chicken with garlic, ginger-garlic paste, and lemon juice. Add salt and mix well. Cover with plastic wrap and let it rest for 20 minutes.
- 2In a pan, heat mustard oil. Add chopped garlic and sauté until the smell disappears, ensuring not to brown the garlic. Add turmeric.
- 3Add besan to the pan and mix well. Turn off the heat and transfer the mixture to a bowl. Add a tablespoon of mustard oil and mix.
- 4Add hung curd, coriander powder, cumin powder, tandoori masala, and red chili powder to the bowl and mix well until creamy.
- 5Add chopped green chilies and mix. Add salt to taste and mix. Add the marinated chicken and mix well.
- 6Cover the mixture with plastic wrap and refrigerate for 20 minutes.
- 7Place the chicken on skewers, ensuring full coating to prevent burning. Roast in a tandoor for 12-15 minutes. Baste with butter.
- 8Remove and add butter again for basting. Add smoke by adding more butter on top and closing the tandoor lid for a smoky flavor.
- 9Remove from skewers. Toss with butter, chopped cilantro, and chaat masala.
- 10Serve hot with fried onion rings.
Ingredients
- 250 gm chicken
- 250 gm hang curd
- 100 gm garlic
- 20 gm ginger garlic paste
- 30 ml mustard oil
- 10 gm besan
- 1 butter
- 1 salt
- 1 green chillies
- 1 rings onions
- 2 no lemon
Equipment
bowlplastic wrappanwhiskskewerstandoor
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