Recipe by Rosy Pinto
Ingredients:
1 kg chicken
3-4 tbsp oil
For the marinade:
1 tbsp Kashmiri chilli powder
2-3 tsp red chilli powder
3/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3/4 tsp chaat masala
2 tsp tandoori masala
2 tsp garam masala powder
1-2 tbsp honey
1 1/2 tbsp ginger garlic paste
4 tbsp yogurt
2 tbsp lime juice
salt as per taste
Steps:
1 kg chicken
3-4 tbsp oil
For the marinade:
1 tbsp Kashmiri chilli powder
2-3 tsp red chilli powder
3/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3/4 tsp chaat masala
2 tsp tandoori masala
2 tsp garam masala powder
1-2 tbsp honey
1 1/2 tbsp ginger garlic paste
4 tbsp yogurt
2 tbsp lime juice
salt as per taste
Steps:
- Remove skin and excess fat. Wash the chicken and drain. Pat dry with a kitchen towel. Make gashes all over the chicken.
- Mix all the ingredients for the marinade.
- Apply the paste all over the chicken into the crevices and wherever there are gaps.
- Cover and set it aside for at least 2 hours or overnight in the refrigerator (remove 1 hour before cooking to let it come to room temperature)
- In a nonstick pan heat 3-4 tbsp of oil.
- Place the chicken back side facing down.
- Apply the left over marinade over it and cook covered on medium flame for 15 to 20 minutes (check in between).
- Turn it over and cook covered for 15 minutes.
- Remove the chicken and apply the thick sauce from cooking all over it.
- Serve with salad or grilled veggies.
- ENJOY!
