1Kg chicken (make 4pieces) (make slice cuts in the pieces)
¼ cup fresh curd / Dahi
1 table spoon ginger garlic paste / Adrak lassan paste
1 lemon juice / Limbu juice
1 tea spoon coriander powder / Dhaniya powder
1 tea spoon cumin powder / Jeera powder
1 tea spoon turmeric powder / Haldi powder
1 tea spoon salt (or as per your taste) / Namak
1 tea spoon garam masala
1 tea spoon tandoori chicken masala
1 tea red chilli powder / Lal mirch powder
4 table spoon cooking oil / Tel
1 pinch red food colour (mix in 1 tea spoon water)
Preparation
- Take chicken, make cuts in all pieces.
- Then take a bowl add curd, ginger garlic paste, lemon juice, coriander powder, cumin powder, turmeric powder, 1 tea spoon salt (as required), garam masala, tandoori chicken masala, red chilli powder, cooking oil, red food colour mix in 1 tea spoon water, mix it well.
- Now place chicken pieces in masala and apply masala well to the chicken pieces make sure you apply masala inside the cuts which you have make in the pieces so that the masala will absorbed well in the chicken to give you a juice flavour.
- Now cover lid & let it marinate in refrigerator for 2 to 3 hours (you can keep overnight also).
- Then heat a pan add oil in the same.
- Spread oil to entier pan.
- And now place chicken pieces & shallow fry on medium flame.
- Apply the left-over masala on chicken pieces.
- Gently reverse the sides.
- Continue frying chicken pieces on medium flame.
- Again, reverse the side of all pieces.
- Chickens tandoori is ready turn off the flame & serve hot.