Ingredients

How to make it

  • Skin and clean the chicken.
  • Make incisions with a sharp knife on breast and leg pieces.
  • Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  • Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
  • Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  • Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
  • Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
  • Baste it with grease and stir fry for another 2 minutes.
  • Take off and keep aside.
  • Heat up grease in a pan.
  • Mix in whole garam masala.
  • Let it crackle.
  • Then mix in ginger-garlic paste and cut green chillies.
  • Stir fry for 2 minutes.
  • Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  • Bring to a boil.
  • Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
  • Mix in sugar or honey and powdered kasoori methi.
  • Mix in cooked tandoori chicken pieces.
  • Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.

Reviews & Comments 4

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  • merlin 4 years ago
    Wondeful!
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  • moggy 5 years ago
    Sound great thanks
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    " It was excellent "
    joe1155 ate it and said...
    This is my favorite Indian dish. Thanks for posting the recipe.
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    " It was excellent "
    choclytcandy ate it and said...
    Hi 5 Raushni!
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